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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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Equipment

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

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

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Place the pie crust in the pie plate and crimp the edges as desired. Set aside.
  • Prepare the Custard Filling:
  • In a large mixing bowl, whisk together the eggs and sugar until well combined.
  • Add the melted butter, milk, heavy cream, vanilla extract, and salt. Whisk until smooth.
  • Stir in the shredded coconut.
  • Assemble the Pie:
  • Pour the custard mixture into the prepared pie crust.
  • Bake:
  • Place the pie plate on a baking sheet to catch any potential spills.
  • Bake in the preheated oven for 45-50 minutes, or until the custard is set and the top is golden brown.
  • If the crust begins to brown too quickly, cover the edges with aluminum foil.
  • Cool:
  • Allow the pie to cool completely on a wire rack.
  • Once cooled, refrigerate for at least 2 hours before serving.
  • Prep Time:
  • 20 minutes
  • Cook Time:
  • 45-50 minutes
  • Total Time:
  • 1 hour 10 minutes
  • Nutrition (per serving, based on 8 servings):
  • Calories: 380
  • Total Fat: 24g
  • Saturated Fat: 15g
  • Cholesterol: 140mg
  • Sodium: 170mg
  • Total Carbohydrate: 36g
  • Dietary Fiber: 1g
  • Sugars: 25g
  • Protein: 5g
  • 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!