Can’t-Miss Coconut Custard Pie
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
YIELD: 8 servings.
This soft coconut custard pie has a mild coconut flavor. Who wouldn't love a generous slice topped with a dollop of whipped cream? —Betty Swain, Bear, Delaware
Ingredients
-
Dough for single-crust deep-dish pie
-
1 cup sweetened shredded coconut, chopped
-
3 large eggs, beaten
-
2-1/2 cups 2% milk
-
2/3 cup sugar
-
3 tablespoons all-purpose flour
-
1 teaspoon vanilla extract
-
1/2 teaspoon salt
-
1/4 teaspoon ground nutmeg
-
Toasted sweetened shredded coconut, optional
Directions
-
1.
Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim and flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 10 minutes. Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside. Reduce oven setting to 350°.
-
2.
In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg.
-
3.
Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack 1 hour. If desired, top with toasted coconut to serve. Refrigerate leftovers.
Nutrition Facts
1 piece: 434 calories, 24g fat (16g saturated fat), 119mg cholesterol, 447mg sodium, 47g carbohydrate (26g sugars, 1g fiber), 8g protein.
© 2024 RDA Enthusiast Brands, LLC