How To Make Coconut Custard Pie
Dense and thick, this baked coconut custard pie layers shredded sweetened coconut and creamy filling over a crumbly-baked crust.
Ingredients
- dough, for single-crust deep-dish pie
- 1 cup coconut, sweetened, shredded, chopped, plus more toasted for optional topping
- 3 large eggs, beaten
- 2½ cups milk, 2%
- ⅔ cup sugar
- 3 tbsp all-purpose flour
- 1 tsp vanilla extract
- ½ tsp salt
- ¼ tsp ground nutmeg
Instructions
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Preheat oven to 450 degrees F. On a lightly floured surface, roll dough to a ⅛-inch-thick circle; transfer to a 9-inch deep-dish pie plate. Trim and flute edge.
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Line unpricked crust with a double thickness of heavy-duty foil. Bake for 10 minutes. Remove foil; bake for 5 minutes longer. Sprinkle coconut over crust; set aside. Reduce oven setting to 350 degrees F.
- In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg.
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Bake, uncovered, for 45 to 50 minutes until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. If desired, top with toasted coconut to serve.
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Serve and enjoy.
Nutrition
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