Coconut Custard Pie Recipe

Ingredients

• 1 (9-inch) unbaked pie crust
• 1 1/2 cups white sugar
• 2 tablespoons all-purpose flour
• 1/2 cup butter
• 2 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup flaked coconut
• 1 tablespoon flaked coconut for topping

Steps

1. Preheat the oven to 350 degrees Fahrenheit.
2. Beat the sugar, butter, and eggs together until smooth.
3. Add the flour, then stir in the milk gradually until the filling is blended.
4. Mix in the vanilla and coconut.
5. Pour the filling into the unbaked crust and top with extra coconut.
6. Bake until the custard is set, then cool before slicing.

Nutrition

This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.

Tips And Substitutions

Helpful tips

• Read the full method once before cooking so the timing and texture make sense.
• Taste and adjust salt, acidity, coconut richness, or heat near the end instead of at the start.
• Serve the dish while the main texture is still at its best, especially for seafood, greens, and coconut sauces.

Substitutions and variations

• Use the closest fresh local ingredient when the exact island ingredient is difficult to find.
• Coconut milk can usually be made richer with coconut cream or lighter with a little water.
• Keep chilli optional when cooking for a mixed table, then serve extra heat on the side.