If you’re a fan of creamy custards and tropical flavors, this Coconut Custard Pie will quickly become a favorite. It’s rich, silky, and filled with shredded coconut that bakes up beautifully in a buttery pie crust. Simple to make yet elegant enough for holidays, this pie is the perfect blend of comfort and indulgence.
Ingredients
- 1 unbaked 9-inch pie crust
- 4 large eggs
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg (optional, for topping)
- 1 cup sweetened shredded coconut
Instructions
- Preheat oven: Set your oven to 350°F (175°C).
- Prepare crust: Place the unbaked pie crust into a 9-inch pie pan, crimping the edges as desired. Set aside.
- Mix custard filling: In a large bowl, whisk together eggs, sugar, flour, milk, salt, and vanilla until smooth.
- Add coconut: Stir in the shredded coconut until evenly combined.
- Fill pie crust: Pour the custard mixture into the prepared pie crust. Sprinkle the top with a light dusting of nutmeg, if using.
- Bake: Place the pie in the oven and bake for 45–50 minutes, or until the center is set and a knife inserted near the middle comes out clean.
- Cool: Allow the pie to cool completely on a wire rack. The custard will continue to firm up as it cools.
- Serve: Slice and enjoy at room temperature or chilled. Pairs wonderfully with whipped cream on top!
