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.


Featured Pinch Tips Video

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

Step 1 Direction Photo

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

In large bowl, Mix eggs, sugar, salt and vanilla

Step 2 Direction Photo

2add and stir scalded milk very slowly while mixing with whisk.

Step 3 Direction Photo

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

Step 4 Direction Photo

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..

Step 5 Direction Photo

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.

Step 6 Direction Photo

6Cool on rack, then chill.

Enjoy!


More photos above

About this Recipe

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