Description
This classic Coconut Custard Pie boasts a rich and creamy filling made with milk, shredded coconut, eggs, and a touch of vanilla. Perfectly baked to a golden brown with a hint of nutmeg and an optional extra coconut topping, this dessert is a luscious treat that serves 8 and is sure to delight coconut lovers.
Ingredients
Scale
Custard Mixture
- 2 cups milk
- 1 cup shredded coconut
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 7 tablespoons butter, melted
- 3/4 cup sugar
Topping
- 1/4 teaspoon ground nutmeg
- Extra shredded coconut for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Combine Ingredients: In a large mixing bowl, combine the milk, shredded coconut, eggs, vanilla extract, flour, melted butter, and sugar. Blend well until the mixture is smooth and fully incorporated.
- Prepare the Pie Pan: Butter and flour a pie pan to prevent sticking, then pour the custard mixture into the prepared pan.
- Add Toppings: Sprinkle the mixture with ground nutmeg and scatter additional shredded coconut on top if desired to add texture and flavor.
- Bake the Pie: Place the pie in the preheated oven and bake for 45 minutes, or until the custard is set and the top has turned golden brown.
- Cool and Chill: Remove the pie from the oven and allow it to cool to room temperature. Once cooled, refrigerate until cold to let the custard fully set and enhance the flavors before serving.
Notes
- Ensure the pie is baked until set; a slightly jiggly center is acceptable as it will firm up when chilled.
- Use freshly shredded coconut for a more pronounced coconut flavor, or substitute with unsweetened shredded coconut if preferred.
- For a richer pie, consider using whole milk or adding a tablespoon of cream.
- The optional topping of extra shredded coconut adds texture and a toasted flavor if broiled briefly after baking.
- Store leftovers covered in the refrigerator for up to 3 days.