Coconut Custard Pie topped with Toasted Coconut

Vicki H

By
@imvlh

We love custard, and coconut...so what would be the most obvious dessert.....?

If you try this, hope you like it.

Note: the 20 min. prep time includes making homemade pie crust.

Rating:
★★★★★ 3 votes
Comments:
Serves:
6-8
Prep:
20 Min
Cook:
45 Min

Ingredients

4
eggs (room temperature)
1/2 c
sugar
1/2 tsp
pure vanilla extract
1/4 tsp
kosher salt
2 1/2 c
scalded milk
2/3 c
sweetened flaked coconut

THIS IS A MILDLY SWEET PIE, ADD MORE SUGAR IF YOU LIKE IT SWEET.

Step-By-Step

1Preheat oven to 350 degrees. Use 9" pie plate

In large bowl, Mix eggs, sugar, salt and vanilla
2add and stir scalded milk very slowly while mixing with whisk.
3Once the pie crust is prepared in the pan, place it on bottom oven rack - without the filling.

To avoid spilling - Pour the custard filling mixture into the pie plate (so you don't have to carry the filled plate to the oven
4Add the coconut evenly into the pie filling.

Bake for about 45 minute, or until set - when knife inserted comes out clean.

NOTE: If you find after about 40 minutes in the oven the pie is still pretty loose, cover it lightly with foil for the last 5 minutes or so..
5Cover the top of the crust half-way through if you like lighter crust.

While pie is baking, toast some coconut in a dry fry pan (about 1/3 cup. It burns easily, so stay with it for a couple minutes.

After pie is done - sprinkle toasted coconut on top of hot pie.
6Cool on rack, then chill.

Enjoy!


More photos above

About this Recipe

Course/Dish: Pies
Hashtags: #coconut, #custard