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Coconut Pie Dessert

Coconut Pie Dessert

Classic baked coconut custard pie with a flaky crust and toasted coconut topping
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8

INGREDIENTS

Crust

  • 1 9 inch unbaked pie crust.

Custard Filling

  • 1 1/2 cups sweetened shredded coconut
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 tbsp all purpose flour
  • 1/4 tsp kosher salt
  • 2 cups whole milk
  • 1/4 cup unsalted butter melted
  • 1 tbsp vanilla extract
  • 1/4 tsp coconut extract optional
  • 1/4 tsp ground nutmeg optional.

Topping

  • 2 tbsp sweetened shredded coconut optional
  • whipped cream for serving optional.

INSTRUCTIONS

Prep

  • preheat 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 sugar flour and salt
  • whisk in eggs until smooth
  • whisk in milk melted butter vanilla and optional coconut extract
  • fold in shredded coconut.

Bake

  • pour filling into crust
  • bake until center is mostly set and top is golden brown 40 to 50 minutes
  • if crust edges brown too fast cover edges with foil halfway through baking.

Cool And Serve

  • cool on a rack at least 2 hours to fully set
  • optionally toast extra coconut and sprinkle on top
  • slice and serve with whipped cream.

Notes

1. For a deeper coconut flavor use half whole milk and half coconut milk 2. For cleaner slices chill after cooling 3. If using a deep dish crust increase bake time by 5 to 10 minutes and check for a slight jiggle in the center 4. Unsweetened coconut works but may need 1 to 2 extra tbsp sugar

Nutrition

Calories: 420kcal | Carbohydrates: 38g | Protein: 6g | Fat: 28g