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Coconut Custard Pie

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    Ingredients
    1 unbaked pie crust (9-inch)
    1 cup sweetened shredded coconut
    1 cup whole milk
    1 cup heavy cream
    3 large eggs
    ¾ cup granulated sugar
    1 teaspoon vanilla extract
    ¼ teaspoon salt
    Directions
    Preheat Oven: Preheat your oven to 350°F (175°C).
    Prepare the Pie Crust: Place the unbaked pie crust into a 9-inch pie dish. Press the crust gently into the dish and crimp the edges. Set aside.
    Toast the Coconut (Optional): For a richer flavor, you can toast the shredded coconut. Spread it on a baking sheet and bake in the oven for about 5-7 minutes until lightly golden. Watch carefully to avoid burning.
    Mix the Filling: In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, and salt until well combined.
    Add Coconut: Stir in the shredded coconut (toasted or untoasted) into the mixture.
    Pour into Crust: Pour the custard mixture into the prepared pie crust.
    Bake: Place the pie in the preheated oven and bake for 45-50 minutes, or until the custard is set and a knife inserted into the center comes out clean. The center might still be slightly jiggly, but it will set as it cools.
    Cool: Remove the pie from the oven and let it cool completely on a wire rack. The pie will firm up as it cools.
    Serve: Once cooled, slice and serve. You can top it with whipped cream or a sprinkle of extra toasted coconut if desired.
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    Variations & Tips
    For a more indulgent version, you can mix in a handful of chocolate chips or a spoonful of cocoa powder to make a chocolate-coconut custard pie. If you have picky eaters, consider making mini pies in muffin tins for individual servings. You can also add a bit of zest by incorporating lime or lemon zest into the custard mixture for a citrusy twist.

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