Coconut Custard Pie
Coconut lovers rejoice! This Coconut Custard Pie recipe is so easy and delicious, you'll want to savor every last bite! The perfect custard filling is loaded with shredded coconut that adds a beautiful texture and lively flavor to this classic dessert.
Servings: 8 slices
- 1 refrigerated, deep dish large pie crust
- 3 eggs
- 1 egg white
- 3/4 cup white sugar
- 2 1/2 cups whole milk
- 1 tsp vanilla extract
- 1/2 cup shredded, sweet coconut
- 1/2 tsp nutmeg
Preheat oven to 400 F.
Add milk to a saucepan and scald – DO NOT BOIL!!
Brush pie crust with egg white; set aside.
In a bowl, mix eggs, sugar, extract, salt- slowly add in the scalded milk and whisk.
Pour custard into the un-baked pie shell, sprinkle in coconut, and then add a pinch of nutmeg to the crust.
Bake in the center rack for 30-35 mins. Pie will be jiggly and not have any egg bubbles in the center.
Allow pie to sit for at least 1-hour at room temperature.
Place in fridge, and the serve once center is firm to the touch. Enjoy!
Nutritional Values are meant to be a guide and may differ.
This pie cannot be frozen, but does last in the fridge for up to 5 days. It will get soggier after day 3 though.
Omit the coconut for regular custard pie.
Serving: 1slice | Calories: 272cal | Carbohydrates: 36g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 164mg | Potassium: 169mg | Fiber: 1g | Sugar: 25g | Vitamin A: 213IU | Calcium: 99mg | Iron: 1mg