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Coconut Custard Pie

Coconut Custard Pie is a delightfully creamy pie that’s filled with a luscious custard and topped with shredded coconut. It’s not heavy or overly sweet either.
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Ingredients Equipment Method

Ingredients
  

  • 1 pre-made pie crust or homemade if preferred
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted and cooled
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup sweetened shredded coconut

Equipment

  • 9-inch pie plate
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Baking sheet
  • Aluminum foil

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Place the pie crust in the pie plate and crimp the edges as desired. Set aside.
  3. Prepare the Custard Filling:
  4. In a large mixing bowl, whisk together the eggs and sugar until well combined.
  5. Add the melted butter, milk, heavy cream, vanilla extract, and salt. Whisk until smooth.
  6. Stir in the shredded coconut.
  7. Assemble the Pie:
  8. Pour the custard mixture into the prepared pie crust.
  9. Bake:
  10. Place the pie plate on a baking sheet to catch any potential spills.
  11. Bake in the preheated oven for 45-50 minutes, or until the custard is set and the top is golden brown.
  12. If the crust begins to brown too quickly, cover the edges with aluminum foil.
  13. Cool:
  14. Allow the pie to cool completely on a wire rack.
  15. Once cooled, refrigerate for at least 2 hours before serving.
  16. Prep Time:
  17. 20 minutes
  18. Cook Time:
  19. 45-50 minutes
  20. Total Time:
  21. 1 hour 10 minutes
  22. Nutrition (per serving, based on 8 servings):
  23. Calories: 380
  24. Total Fat: 24g
  25. Saturated Fat: 15g
  26. Cholesterol: 140mg
  27. Sodium: 170mg
  28. Total Carbohydrate: 36g
  29. Dietary Fiber: 1g
  30. Sugars: 25g
  31. Protein: 5g
  32. Enjoy this Coconut Custard Pie as a light and airy dessert that’s perfect for any occasion, bringing a touch of springtime to your table!