Description
Coconut Custard Pie is a rich, creamy dessert that combines the tropical flavor of coconut with a smooth, custard filling. Baked in a flaky pie crust and topped with a generous layer of shredded coconut, this pie is perfect for any occasion. Its silky texture and sweet coconut flavor make it a comforting classic that everyone will love.
Ingredients
Scale
- 1 (9-inch) pie crust (store-bought or homemade)
- 1 cup shredded coconut
- 2 cups milk
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 cup butter
- 4 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium saucepan, combine the milk, sugar, flour, butter, eggs, and vanilla extract.
- Cook the mixture over low heat, stirring constantly, until it thickens to a custard-like consistency (about 5-8 minutes).
- Stir in 3/4 cup of the shredded coconut until fully combined.
- Pour the custard mixture into the prepared pie crust and spread it evenly.
- Sprinkle the remaining 1/4 cup of shredded coconut over the top.
- Bake in the preheated oven for 30-40 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
- Let the pie cool completely before serving. The filling will firm up as it cools.
Notes
- For a deeper coconut flavor, you can toast the shredded coconut before adding it to the filling and topping.
- This pie can be served chilled or at room temperature, depending on your preference.
- For a smooth custard, be sure to stir constantly while cooking to prevent the eggs from curdling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes