Easy and Delicious Coconut Pie (Print version)
A creamy baked coconut custard pie with a flaky crust and sweet coconut in every bite. Simple ingredients and oven-ready in 10 minutes.
# Ingredients:
Pie and custard
01 -
1 (9-inch) unbaked pie crust, homemade or store-bought
02 -
4 large eggs
03 -
1 1/2 cups (355 ml) whole milk
04 -
1/2 cup (120 ml) heavy cream
05 -
3/4 cup (150 g) granulated sugar
06 -
1/3 cup (40 g) all-purpose flour
07 -
1/4 teaspoon salt
08 -
1 teaspoon vanilla extract
09 -
1 1/2 cups (130 g) sweetened shredded coconut
10 -
2 tablespoons unsalted butter, melted
11 -
1/4 teaspoon ground nutmeg
# Instructions:
01 -
Fit the pie dough into a 9-inch plate and crimp the edges. Keep it cold while you prepare the filling so it bakes up flaky.
02 -
In a large bowl, beat the eggs, milk, cream, sugar, flour, salt, vanilla, and melted butter until the mixture is smooth. A few tiny lumps will bake out.
03 -
Stir in the shredded coconut so it is evenly distributed. The flakes will rise during baking and form a golden toasted top.
04 -
Pour the mixture into the cold crust. Sprinkle nutmeg over the surface. Bake at 350°F (175°C) for 45 to 55 minutes until the edges are set and the center still jiggles slightly.
05 -
Let the pie rest on a wire rack for at least one hour, then refrigerate for two hours before slicing. Cutting too early causes the custard to weep.
# Good to know:
01 -
Best served chilled or at cool room temperature.