Description
A classic coconut custard pie with a silky vanilla custard filling packed with sweet shredded coconut, baked in a flaky pie crust until golden and lightly toasted on top.
Ingredients
- 1 unbaked 9-inch pie crust
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 1/4 cups sweetened shredded coconut
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Place the unbaked pie crust into a 9-inch pie dish and crimp the edges as desired.
- In a large bowl, whisk together eggs, sugar, and salt until smooth.
- Add vanilla extract, milk, heavy cream, and melted butter. Whisk until fully combined.
- Stir in shredded coconut evenly.
- Pour the custard mixture into the prepared pie crust.
- Sprinkle nutmeg lightly over the top if using.
- Bake for 45–50 minutes or until the center is set but still slightly jiggly.
- Cool completely on a wire rack before slicing to allow the custard to fully set.
Notes
- Cover crust edges with foil if browning too quickly.
- Allow pie to cool for at least 2 hours before serving for clean slices.
- Store refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American