Coconut Custard Pie

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 8 servings

Description

A classic dessert with a creamy, rich custard filling and sweet shredded coconut baked into a flaky pie crust—perfect for coconut lovers.

Ingredients

Scale: 1x

• 1 unbaked 9-inch pie crust
• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup all-purpose flour
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together eggs and sugar until well combined.
3. Add melted butter, flour, milk, vanilla extract, and salt. Mix until smooth.
4. Stir in shredded coconut.
5. Pour the mixture into the unbaked pie crust.
6. Bake for 45–50 minutes, or until the center is set and the top is golden brown.
7. Let cool completely on a wire rack before slicing.
8. Refrigerate leftovers and serve chilled or at room temperature.

Notes

Lightly toast the coconut for deeper flavor before mixing in.
Use a deep-dish pie crust if using more coconut or extra filling.
Cover crust edges with foil if browning too quickly.

Nutrition Information

Serving Size: 1 slice
Calories: 410
Sugar: 32g
Sodium: 160mg
Fat: 23g
Saturated Fat: 15g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 5g
Cholesterol: 95mg

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