This coconut custard pie has a smooth, creamy filling with toasted coconut on top for a rich, nutty finish. Serve each slice with whipped cream and a light dusting of nutmeg for a simple, comforting dessert.
Ingredients
- 1 (9 inch) unbaked pie crust
- 1 ½ cups white sugar
- 2 tablespoons all-purpose flour
- ½ cup butter
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup flaked coconut
- 1 tablespoon flaked coconut (for topping)
Directions
Preheat the oven to 350°F (175°C). Have all ingredients measured and ready.
In a large bowl, beat the sugar, butter, and eggs together on low speed until smooth.
Stir in the flour, then slowly add the milk, about ½ cup at a time, mixing until fully combined. Add the vanilla and 1 cup of flaked coconut and mix well.
Pour the custard filling into the unbaked pie crust. Sprinkle the remaining tablespoon of coconut evenly over the top.
Bake until the filling is set and the coconut is lightly toasted, about 40–50 minutes.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 447 |
| Fat | 24 g |
| Carbohydrates | 56 g |
| Protein | 5 g |
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