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Coconut Custard Pie

A creamy, dreamy slice of Coconut Custard Pie with a delightful symphony of sweet coconut and velvety custard, making it perfect for gatherings or cozy nights in.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pre-made pie crust
  • 1 cup sweetened shredded coconut
  • 1 cup milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch

Equipment

  • 9 inch pie dish
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Oven mitts

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Place the pre-made pie crust into a 9-inch pie dish and press firmly against the sides and bottom.
  3. In a mixing bowl, combine the shredded coconut, milk, heavy cream, sugar, eggs, vanilla extract, salt, and cornstarch. Whisk until smooth.
  4. Pour the coconut mixture into the prepared pie crust.
  5. Bake in the oven for about 45 minutes or until the center is set and the top is lightly golden.
  6. Allow the pie to cool on a wire rack.
  7. Refrigerate the pie for at least 2 hours before serving.
  8. Slice and serve with whipped cream or fresh fruit if desired.

Notes

For an extra coconut kick, toast the shredded coconut before adding it to the filling.