Coconut Custard Pie

Brinn Bullough

By
@OopsYoureDrooling

This was a successful adaptation of a few recipes I found online, because my Dad had requested this pie for his birthday. The coconut milk accentuates the flavor and creamy texture of the pie, but the topping is what really makes it shine. It was a huge hit (even my anti-pie sister thought it was delicious), and I can't wait to make it again!


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Comments:

Serves:

Makes 2 pies

Prep:

25 Min

Cook:

1 Hr

Method:

Bake

Ingredients

FILLING:

5
eggs
1 1/2 c
coconut milk
1 c
heavy cream or half-and-half
1/2 c
sweetened condensed milk
1 1/2 tsp
vanilla
1/4 tsp
salt
3/4 c
sugar
1 Tbsp
corn starch
1 c
shredded coconut
2
prepared/purchased 9-inch pie shells (i used deep dish)

TOPPING:

1 c
shredded coconut
1/2 c
brown sugar, firmly packed
4 Tbsp
butter, softened

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Mix all ingredients except for the pie shells and topping in blender.
2
Pour mixture into pie shells and bake for 40-50 mins or until inserted knife comes out clean. I put the pie tins on a cookie sheet to more easily slide them in and out of the oven. (I also recommend covering the pies with foil towards the end, especially if they need extra oven time, to prevent the crust from overbrowning.) Allow pie to cool completely.
3
Mix topping ingredients, and before serving, spread topping over pies and broil, about 4 inches from heat, for 2-4 minutes, rotating pies once if necessary. Superb!

About this Recipe

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #coconut, #custard