Coconut Custard Pie
5 photos of Coconut Custard Pie Recipe
1 - 9
inch, baked pie shell
flaked coconut, divided
sweetened condensed milk
How to Make Coconut Custard Pie
1Preheat oven to 425 degree F.
Bake pie shell for 6 minutes. Cool slightly.
Toast 1/2 cup coconut. Either in oven on a sheet pan, or I do mine in a skillet on the stove top. Stirring frequently so as not to burn, for about 5 minutes. Set aside.
2In a bowl, beat eggs. Add remaining ingredients, except coconut. Mix well. Stir in the 1 cup of coconut.
3Pour into pre cooked pie shell. Sprinkle toasted coconut on top.
Bake for 10 minutes. I then cover crust with foil, so not to burn.
Reduce oven to 350. Bake 25 - 30 minutes longer; or until knife inserted in center comes out clean.
4Cool, and refrigerate leftovers.
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