Coconut Custard Pie topped with Toasted Coconut

10
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.

How to Make Coconut Custard Pie topped with Toasted Coconut

Step-by-Step

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

    In large bowl, Mix eggs, sugar, salt and vanilla
  2. add and stir scalded milk very slowly while mixing with whisk.
  3. Once 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
  4. Add 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..
  5. Cover 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.
  6. Cool on rack, then chill.

    Enjoy!


    More photos above

Printable Recipe Card

About Coconut Custard Pie topped with Toasted Coconut

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




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