Description
This Coconut Egg Custard Pie is a creamy, tropical treat with a toasted coconut topping and rich custard filling. It’s perfect for anyone who loves a hint of paradise in their dessert!
Ingredients
- 1 Pre-made Pie Crust
- 1 cup Sweetened Shredded Coconut
- 1 ½ cups Whole Milk
- 1 cup Granulated Sugar
- 4 Large Eggs
- 1 tsp Vanilla Extract
- ¼ tsp Salt
Instructions
- Preheat oven to 350°F (175°C). Prepare the pie crust in a 9-inch pie pan.
- Toast ¼ cup shredded coconut in the oven for 3–5 minutes until golden.
- In a bowl, whisk eggs, sugar, milk, vanilla, and salt. Stir in remaining coconut.
- Pour the mixture into the pie crust.
- Bake for 45–50 minutes until set.
- Sprinkle toasted coconut on top.
- Cool completely, then chill for 1 hour before serving.
Notes
To get a perfectly toasted coconut topping, watch it closely as it toasts. The pie can be made a day in advance and stored in the refrigerator.