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–+ servings

Coconut Custard Pie

Discover the creamy delight of Coconut Custard Pie, a tropical treat perfect for any occasion. Simple to make, rich in flavor, and loved by all.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 pieces
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups milk whole or coconut milk for dairy-free option
  • 1 cup shredded coconut toasted for enhanced flavor
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour or gluten-free flour
  • 7 tbsp butter melted
  • 1 pie crust homemade or store-bought

Equipment

  • Large mixing bowl
  • Whisk
  • Mixing spoon
  • Measuring cups and spoons
  • Pie dish
  • Aluminum foil (optional)

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the milk, shredded coconut, eggs, and vanilla extract, and whisk until smooth.
  3. Gradually add the flour, whisking continuously to avoid lumps.
  4. Slowly incorporate the melted butter, stirring gently to combine.
  5. Pour the mixture into a prepared pie crust and spread it evenly.
  6. Bake for 40 to 45 minutes or until the custard is set and the top is golden.
  7. Let the pie cool completely before slicing. Serve chilled or at room temperature.

Nutrition

Calories: 180kcalCarbohydrates: 22gProtein: 4gFat: 8gSaturated Fat: 5gCholesterol: 60mgSodium: 100mgPotassium: 160mgFiber: 1gSugar: 3gVitamin A: 200IUCalcium: 60mgIron: 1mg

Notes

For a dairy-free option, substitute milk with coconut milk for a creamier texture. Toast the shredded coconut before adding it to enhance the flavor. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Serve with a dollop of whipped cream and extra toasted coconut for added indulgence.
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