Coconut Custard Pie
Coconut Custard Pie is a dense and creamy treat made with just 7 ingredients including coconut, milk, and eggs! It’s super simple to whip up for any gathering this spring, especially for Easter dessert!
Coconut Custard Pie
Coconut Custard Pie is a delicious dessert that’ll help you reign in the spring! And chances are, you’ll want to make it all summer, too!
Need an Easter dessert for your holiday get-together? Share this Coconut Custard Pie with loved ones as you celebrate! Whether you’re hosting or going to a relative’s house, this easy Coconut Pie will be a hit.
After all, it’s the most satisfying way to finish off a big ham dinner, if I do say so myself!
Ingredients For Coconut Custard Pie
Pie Crust
Sweetened Condensed Milk
Large Eggs
Whole Milk
Coconut Milk
Coconut Extract
Shredded Coconut
How To Make Coconut Custard Pie
1. Begin by par-baking your pie crust according to the recipe of package directions.
2. Then you’ll make the filling by mixing together sweetened condensed milk, coconut milk, eggs, whole milk, coconut and vanilla extract, and shredded coconut in a large bowl.
3. Once your crust has par-baked, you’ll pour in the filling and bake!
More Delicious Coconut Recipes
- Coconut French Toast – Served with a creamy coconut syrup!
- Coconut Rum Cake – Infused with sweet coconut and finished off with a buttery glaze!
- Pina Colada – A fruity, frozen drink that feels like your somewhere tropical!
- Coconut Poke Cake – The perfect dessert for Spring and Summer!
- Classic Coconut Cake – A double-layered cake that’s delicious AND show-stopping!
Steps
Prepare and par-bake the pie crust according to the recipe or package directions. Usually 375 degrees F for 10 to 12 minutes. Make sure to use a fork to poke holes all over the crust so it doesn't bubble.
Once the crust has been par-baked, make sure the oven temperature is 350 degrees F.
In a large bowl, whisk together the remaining ingredients then pour the mixture into the par-baked pie crust and bake for 35 to 45 minutes. The center should no longer jiggle when the pie is done. Check halfway through, if the crust is beginning to burn, loosely cover with aluminum foil or a crust guard.
Remove from the oven and place on a cooling rack and allow to cool completely to room temperature before cutting and serving.
Notes
- For even more flavor, toast your coconut prior to mixing into the filling.
Nutrition
- Calories430
- Carbs49g
- Protein8g
- Fat22g
- Saturated fat15g
- Fiber1g
- Sugar37g
- Sodium240mg
Estimates per serving, when a serving size is listed.
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