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Can’t-Miss Coconut Custard Pie

Total Time

Prep: 20 min. Bake: 45 min. + cooling

Makes

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.

Coconut Custard Pie Tips

Can you toast the coconut before sprinkling it over the crust?

We don't recommend toasting the coconut before sprinkling it over the crust because it will toast when you bake the pie. That being said, here's how to toast coconut if you want to top your finished pie with extra coconut goodness.

What can you serve with coconut custard pie?

While this coconut dessert tastes fantastic on its own, there are many ways to serve it. Top yours with sweetened whipped cream or serve it with a bowl of ice cream.

How do you store coconut custard pie?

You'll want to store this coconut custard pie covered and inside the fridge. It'll keep for about 3-4 days when stored this way.

Christina Herbst, Taste of Home Assistant Digital Editor
Dough for single-crust deep-dish pie
Combine 1-1/2 cups all-purpose flour and 1/4 tsp. salt; cut in 2/3 cup cold butter until crumbly. Gradually add 3-6 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 322 calories, 15g fat (8g saturated fat), 90mg cholesterol, 345mg sodium, 42g carbohydrate (26g sugars, 1g fiber), 7g protein.