Coconut Custard Pie
This Coconut Custard Pie is a classic dessert with a creamy, silky custard filling and tender sweetened coconut baked into a buttery crust. Easy to make and irresistibly good, it’s perfect for holidays, gatherings, or a cozy homemade treat any time of year.
Ingredients
- 1 unbaked 9-inch pie crust
- 4 large eggs
- 1 cup granulated sugar
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
- 2 tablespoons butter melted
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, whisk together eggs, sugar, milk, vanilla extract, and salt until smooth.
- Stir in shredded coconut and melted butter.
- Pour the mixture into the unbaked pie crust.
- Bake for 45–50 minutes, or until the center is set and a knife inserted near the middle comes out clean.
- Let cool before serving, or chill in the fridge for a firmer slice.
Notes
- Add a sprinkle of nutmeg or cinnamon before baking for extra warmth.
- Swap in coconut milk for part or all of the whole milk for deeper coconut flavor.
- Top with whipped cream or toasted coconut for a decorative finish.
- Freezes well — wrap slices tightly and store for up to 2 months.
- Reheat individual slices for 20 seconds in the microwave if you prefer it warm.