Coconut Custard Pie
This old-fashioned coconut custard pie has a creamy egg custard filling, just the right amount of sweetness and is loaded with coconut flakes.
Equipment
- 1 Pie Pan 9"
- 1 Pie Drip Catcher or
- 1 Cookie Sheet Pan
- Hand whisk and rubber spatula
- Bowls, measuring cups and spoons
Ingredients
- 1 Pre-rolled pie crust My Sweet Dough recipe works wonderfully for this pie
- 2 Large Eggs Room temperature
- ½ Cup Unsalted Butter Melted
- 1 Cup Granulated Sugar
- 2 Tablespoons All-Purpose Flour
- ¼ teaspoon Nutmeg (optional)
- ¾ Cup Whole Milk Room temperature
- 1 ½ Cups Shredded Coconut (for pie filling)
- 2 Tablespoons Shredded Coconut (for sprinkling over pie)
Instructions
- Preheat oven to 350℉
- Melt butter and let cool slightly.
- Add eggs to a bowl and whisk lightly.
- Add sugar to the bowl and whisk lightly.
- Add melted butter to the bowl and whisk lightly.
- Add flour to the bowl and whisk lightly.
- Optional: add nutmeg to bowl and whisk lightly.
- Add milk to the bowl and whisk lightly.
- Stir in 1 ½ cups shredded coconut.
- Pour filling into pre-rolled 9" pie crust.
- Sprinkle 2 tablespoons shredded coconut over top of pie.
- Place on a cookie sheet pan or pie drip catcher. Bake for 45 - 50 minutes. Check pie after 35 minutes and cover crust with a pie shield or wrap loosely in foil if crust is turning too dark.
- Cool for at least 2 hours before serving. Refrigerate leftovers - if you have any!
Video
Notes
- Take care to not overbake pie. You may test for doneness by inserting an instant read thermometer into center of pie. The internal temperature should be 170℉.
Nutrition
Calories: 356kcalCarbohydrates: 34gProtein: 3gFat: 24gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 27mgSodium: 84mgPotassium: 133mgFiber: 3gSugar: 22gVitamin A: 314IUVitamin C: 0.2mgCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!