Coconut Custard Pie
A baked egg custard pie filled with sweetened shredded coconut in an unbaked 9-inch crust. Bake until set and lightly golden, then chill at least 2 hours before slicing.
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Ingredients
- 1 pie crust unbaked, for a 9-inch pie pan
- 3 eggs
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 3/4 cups whole milk or one 13.5-ounce can of coconut milk
- 1 1/2 cups sweetened coconut shredded
- 1 teaspoon coconut extract optional
Instructions
- Heat the oven to 350°F. Fit the unbaked crust into a 9-inch pie pan and crimp its edges.
- Whisk the eggs, sugar, flour and salt until smooth. Gradually whisk in the whole milk and, if you are using it, the coconut extract.
- Stir in the shredded coconut and pour the filling into the crust.
- Bake for 50 to 55 minutes, until the custard is set and the top is lightly golden. Check the filling with a food thermometer. It should reach 160°F.
- Cool the pie on a wire rack, then refrigerate for at least 2 hours before slicing. Get it into the refrigerator within 2 hours of baking, even if it has not cooled completely.
Notes
The total includes 2 hours of chilling but not the cooling time on the rack. Keep refrigerated.
Nutrition
Serving: 1servingCalories: 344kcalCarbohydrates: 42.7gProtein: 6gFat: 17.2gSodium: 285mgFiber: 1.2gSugar: 29.7g
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