Oh my lord, the taste is so divine! Rich and delightful in every way!
This creamy and dreamy coconut custard pie is a delightful dessert that’s perfect for any occasion. The rich, coconutty filling is baked in a buttery pie crust, creating a classic combination that’s sure to please.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Unbaked pie crust | 1 (9-inch) |
| Sweetened shredded coconut | 1 cup |
| Whole milk | 1 cup |
| Heavy cream | 1 cup |
| Large eggs | 3 |
| Granulated sugar | ¾ cup |
| Vanilla extract | 1 teaspoon |
| Salt | ¼ teaspoon |
Instructions:
-
- Preheat Oven: Set your oven to 350°F (175°C).
- Prepare Pie Crust: Place the unbaked pie crust in a 9-inch pie dish. Press and crimp the edges.
- Toast Coconut (Optional): Spread coconut on a baking sheet and toast in the oven for 5-7 minutes, or until lightly golden.
-
- Mix Filling: In a large bowl, whisk together milk, heavy cream, eggs, sugar, vanilla, and salt.
- Combine Coconut and Filling: Stir in the toasted or untoasted coconut.
- Pour into Crust: Pour the custard mixture into the prepared pie crust.
- Bake: Place the pie in the preheated oven and bake for 45-50 minutes, or until set.
- Cool: Let the pie cool completely on a wire rack.
- Serve: Serve chilled, topped with whipped cream or extra coconut, if desired.
