coconut custard pie topped with toasted coconut

(3 ratings)
Recipe by
Vicki H
elkton, MD

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.

(3 ratings)
yield 6 -8
prep time 20 Min
cook time 45 Min

Ingredients For coconut custard pie topped with toasted coconut

  • 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

  • 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

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