Coconut Custard Pie

Name: Coconut Custard Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: Dough for single-crust deep-dish pie; 1 cup sweetened shredded coconut, chopped; 3 large eggs, beaten; 2-1/2 cups 2% milk; 2/3 cup sugar; 3 tablespoons all-purpose flour; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; Toasted sweetened shredded coconut, optional

Total Time Prep: 20 min. Bake: 45 min. + cooling

Yield 8 servings

Test Kitchen Approved

Coconut custard pie is a delicious dessert made with a creamy filling of custard and shredded coconut, baked in a flaky crust. It is perfect for any occasion!

Ingredients

Dough for single-crust deep-dish pie
1 cup sweetened shredded coconut, chopped
3 large eggs, beaten
2-1/2 cups 2% milk
2/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Toasted sweetened shredded coconut, optional

Directions

Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim and flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 10 minutes. Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside. Reduce oven setting to 350°.
In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg.
Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack 1 hour. If desired, top with toasted coconut to serve. Refrigerate leftovers.

Nutrition Facts

1 piece: 434 calories, 24g fat (16g saturated fat), 119mg cholesterol, 447mg sodium, 47g carbohydrate (26g sugars, 1g fiber), 8g protein.

This soft coconut custard pie has a mild coconut flavor. Who wouldn't love a generous slice topped with a dollop of whipped cream? —Betty Swain, Bear, Delaware

Recipe Creator