Coconut Custard Pie
Coconut Custard Pie is a creamy and decadent dessert that combines a silky custard filling with the tropical sweetness of coconut. This pie is baked to perfection, creating a golden crust and a luscious center that melts in your mouth.
Ingredients
- 1 unbaked 9-inch pie crust
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup unsalted butter melted
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded sweetened coconut
- Optional: A pinch of nutmeg for garnish
Instructions
- Prepare the Pie Crust
- Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie pan, crimp the edges, and set aside.
- Mix the Filling
- In a large mixing bowl, whisk together the eggs, sugar, and melted butter until smooth. Gradually add the milk, heavy cream, and vanilla extract, whisking until well combined.
- Incorporate the Coconut
- Stir in the shredded coconut, ensuring it is evenly distributed throughout the custard mixture.
- Pour and Assemble
- Pour the filling into the prepared pie crust. If desired, sprinkle a pinch of nutmeg over the top for added flavor.
- Bake the Pie
- Place the pie on a baking sheet for stability and bake in the preheated oven for 50–60 minutes, or until the custard is set and the top is golden brown. The center should jiggle slightly but not be liquid.
- Cool and Serve
- Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours to allow the custard to fully set before serving.