Description

Coconut custard pie is a rich, creamy dessert made with a silky egg custard and sweet shredded coconut, baked in a flaky pie crust until golden and set.

Ingredients

1 unbaked 9-inch pie crust
3 large eggs
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 cups milk
1 1/2 teaspoons vanilla extract
1 1/2 cups sweetened shredded coconut

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Instructions

Preheat oven to 350°F (175°C).
In a large bowl, whisk together eggs and sugar until well combined.
Add flour and salt, mixing until smooth.
Stir in melted butter, milk, and vanilla extract.
Fold in shredded coconut.
Pour the mixture into the unbaked pie crust.
Bake for 45–50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
Let the pie cool to room temperature before slicing. Serve chilled or at room temperature.

Notes

Lightly toast the coconut before adding for extra flavor.
This pie is best served after chilling for a few hours.
Store leftovers covered in the refrigerator for up to 4 days.