Coconut Custard Pie

5 from 1 vote

Coconut Custard Pie

Whenever you're craving something sweet and creamy, this coconut custard pie is sure to please your palate. It's easy to make and tastes so good.

Prep Time15

Cook Time50

Chilling Time2

Total Time3 5

Course: Dessert

Cuisine: American

Keyword: Coconut, pie

Servings: slices

Author: Bella Bucchiotti

Equipment

Ingredients

1 pie crust unbaked
3 eggs
¾ Cup granulated white sugar
2 Tablespoons all purpose flour
¼ Teaspoon salt
1 Can coconut milk 13.5-ounce can, or 1¾ Cups whole milk
1½ Cups shredded sweetened coconut
1 Teaspoon coconut extract optional

Instructions

Preheat your oven to 350°F.
Roll out the pie crust and press it into a 9-inch pie pan, crimping the edges as desired.
In a mixing bowl, whisk together the eggs, granulated white sugar, flour, and salt until smooth.
Gradually add the coconut milk and coconut extract (if using) to the mixture, whisking continuously until fully combined.
Stir in the shredded coconut until evenly distributed.
Pour the custard mixture into the prepared pie crust.
Bake the pie in the preheated oven for 50 to 55 minutes or until the custard is set and the top is lightly golden.
Remove the pie from the oven and let it cool completely on a wire rack.
Chill the pie in the refrigerator for at least 2 hours before slicing and serving.

Notes

Perfect pie crust: If using frozen pie crust dough, ensure it's completely thawed so it doesn't crack when shaping your pie crust.
Whisking up the egg custard: Whisk the egg mixture until the ingredients are completely combined for the smoothest texture.
Let it cool: Allow the coconut cream pie to fully cool before serving for the best texture.

Nutrition

QR code

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