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Coconut Custard Pie

Coconut Custard Pie Recipe

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 (9-inch) unbaked pie crust
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened shredded coconut

Method
 

  1. Preheat oven to 350°F (175°C). Whisk eggs, sugar, and salt until pale. Add milk and vanilla, whisk smooth, then fold in coconut.
  2. Place pie crust on a baking sheet. Stir custard once more and pour into crust, nudging coconut evenly.
  3. Bake 45 to 50 minutes, until edges are puffed and center just jiggles. Tent crust edges with foil if browning too fast after 30 minutes.
  4. Cool completely on a wire rack, then refrigerate at least 2 hours. Slice and serve cold.

Notes

For the cleanest slices, chill the pie thoroughly. If the top browns too quickly, tent with foil after 30 minutes. Sweetened shredded coconut gives the classic taste; see the Variations section for an unsweetened option.