Coconut Custard Pie
Preheat the oven to 180°C (350°F).
In a large mixing bowl, whisk together the eggs and sugar.
Add the milk, melted butter, vanilla, and salt. Mix until smooth.
Stir in the shredded coconut.
Pour the custard mixture into the unbaked pie crust.
Sprinkle nutmeg on top if desired.
Bake for 45–55 minutes, or until the center is mostly set and the top is golden.
Allow to cool completely before slicing.
How to Make
Start with a prepared pie crust placed in a pie dish.
Whisk the eggs and sugar until well combined.
Add the rest of the liquids (milk, vanilla, butter) and mix thoroughly.
Fold in the shredded coconut to give texture and flavor.
Pour into the crust and smooth the top.
Bake until the custard is firm around the edges and slightly jiggly at the center.
Let cool so the custard can finish setting and slice cleanly.
Variations
Chocolate Coconut Custard Pie: Add ½ cup melted chocolate to the custard mixture.
Toasted Coconut: Toast the shredded coconut before mixing it into the custard for a deeper flavor.
Coconut-Lime Pie: Add 1 tablespoon lime zest and 1 tablespoon lime juice for a tropical twist.
Extra Creamy Pie: Replace 1 cup of milk with 1 cup heavy cream.
Sugar-Reduced Version: Use ¾ cup sugar instead of 1 cup.
Tips
