Coconut Custard Pie
Enjoy the tropical goodness of coconut combined with a silky custard filling in this delightful Coconut Custard Pie. Perfect for coconut lovers and those craving a simple yet delicious dessert.
Ingredients
- 1 9-inch deep dish pie crust (thawed, but still chilled)
- 1 cup unsweetened coconut milk
- 4 tablespoons salted butter
- 3 large eggs (room temperature)
- 1 cup granulated sugar
- 1 ½ tablespoons all-purpose flour
- 1 teaspoon coconut extract
- 1 ½ cups sweetened shredded coconut (divided)
Instructions
- Preheat oven to 325F.
- Heat coconut milk and butter over medium heat until butter has melted. Cool slightly.
- Whisk together eggs, sugar, flour, and coconut extract in a medium bowl.
- Add milk mixture to the eggs and whisk. Mix in 1 ¼ cups coconut.
- Pour mixture into chilled pie shell, top with remaining shredded coconut, and bake until set.
- Cool the pie, then refrigerate until set. Serve chilled with whipped cream.
Notes
Make sure the pie is chilled before serving for the best texture and taste.