Description
This Coconut Custard Pie is a creamy and delicious dessert with a rich coconut flavor, set in a buttery pie crust. With its smooth custard filling and toasted coconut topping, this pie is a perfect treat for any occasion!
Ingredients
Scale
- 1 9-inch unbaked pie crust
- 1 cup sweetened shredded coconut
- 2 cups milk
- 4 eggs
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Spread coconut on a baking sheet and bake for 5 minutes, or until light golden brown.
- In a medium saucepan, combine milk and toasted coconut. Bring to a simmer over low heat, then remove from heat and let cool.
- In a large bowl, beat eggs, sugar, flour, butter, vanilla, and salt together. Gradually stir in the milk mixture. Pour into the unbaked pie shell.
- Bake for 40 to 45 minutes, or until set in the middle. Allow to cool before serving.
Notes
- You can substitute the regular pie crust with a graham cracker crust for a different texture.
- For extra coconut flavor, sprinkle some toasted coconut on top of the pie before serving.
- Make sure to let the pie cool completely before slicing to allow the custard to set properly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes