Coconut Pie Dessert
Classic baked coconut custard pie with a flaky crust and sweet shredded coconut
PRINT PINServings 8
INGREDIENTS
Crust
- 1 unbaked 9 inch pie crust.
Coconut Custard Filling
- 3 large eggs
- 3/4 cup granulated sugar
- 2 tbsp all purpose flour
- 1/4 tsp fine salt
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 3 tbsp unsalted butter melted
- 1 1/2 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1/8 tsp ground nutmeg optional.
Optional Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- toasted coconut for garnish.
INSTRUCTIONS
Prep
- heat oven to 350 F
- place pie crust in a 9 inch pie plate and crimp edges
- set pie plate on a rimmed baking sheet.
Mix Filling
- whisk eggs
- sugar
- flour
- and salt until smooth
- whisk in milk
- cream
- melted butter
- and vanilla until fully combined
- stir in shredded coconut and nutmeg if using.
Bake
- pour filling into crust
- bake until the top is golden and the center is mostly set with a slight jiggle 45 to 55 minutes
- loosely cover crust edges with foil if browning too fast.
Cool And Serve
- cool on a rack 2 hours then chill at least 2 hours before slicing
- for topping whip heavy cream with powdered sugar and vanilla to soft peaks and spread or pipe over chilled pie
- garnish with toasted coconut if desired.
Notes
1. Use room temperature eggs for a smoother custard. For deeper flavor toast the coconut before adding or as garnish. Substitute half and half for milk for a richer filling. If the custard bubbles or browns too quickly tent lightly with foil near the end. Chill longer for cleaner slices
Nutrition
Calories: 420kcal | Carbohydrates: 39g | Protein: 6g | Fat: 27g