Description
This classic Coconut Custard Pie combines a creamy, smooth custard infused with shredded coconut and a hint of vanilla, all nestled in a buttery pie crust. Baked to golden perfection and topped with nutmeg and extra coconut, it’s a delightful dessert perfect for any occasion.
Ingredients
Scale
Custard Filling
- 2 cups milk
- 1 cup shredded coconut
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 7 tablespoons butter, melted
- 3/4 cup sugar
Topping
- 1/4 teaspoon ground nutmeg
- Extra shredded coconut (optional)
Pie Pan Preparation
- Butter and flour (for greasing the pie pan)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct baking temperature before you start.
- Mix Ingredients: In a large mixing bowl, combine the milk, shredded coconut, eggs, vanilla extract, flour, melted butter, and sugar. Blend well until the mixture is smooth and fully incorporated.
- Prepare Pie Pan: Butter and lightly flour a pie pan to prevent sticking. Then pour the custard mixture into the prepared pie pan evenly.
- Add Toppings: Sprinkle the top of the pie with ground nutmeg and additional shredded coconut if desired to enhance flavor and texture.
- Bake: Place the pie in the preheated oven and bake for about 45 minutes, or until the custard is set and the top is a beautiful golden brown.
- Cool and Refrigerate: Remove the pie from the oven and allow it to cool at room temperature. Once cooled, refrigerate the pie until it is nicely chilled, which helps the custard firm up for perfect slicing.
Notes
- You can use sweetened or unsweetened shredded coconut depending on your preference, but adjust sugar accordingly.
- Make sure the eggs are well beaten before adding to the mixture for a smooth consistency.
- Letting the pie chill in the refrigerator improves the texture and flavor.
- If you prefer a flakier crust, consider using a pre-made pie crust or making your own from scratch.
