Coconut Custard Pie
Coconut custard pie recipe with a flaky crust and a delicious egg custard filling.
Ingredients
- 2/3 cup sugar
- 1 cup sweetened shredded coconut, chopped
- Pastry for single-crust pie (9 inches)
- 1/2 teaspoon salt
- 2-1/2 cups 2% milk
- 1/4 teaspoon ground nutmeg
- 3 tablespoons all-purpose flour
- 3 large eggs, room temperature, beaten
- 1 teaspoon vanilla extract
- Toasted sweetened shredded coconut, optional
Instructions
First, preheat the oven to 450 °. On a lightly floured surface, roll the dough into a 1/8 inch thick circle; transfer to a 9 inch. deep pie plate. Border and edge of flute. Line the unpitted crust with a double layer of resistant aluminum foil. Cook for 10 minutes. Remove the aluminum foil; cook 5 more minutes. Sprinkle coconut on the crust; put aside. Reduce the oven setting to 350 °.
Then, in a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over the coconut; sprinkle with nutmeg.
Bake, uncovered, 45 to 50 minutes or until a knife inserted in the center comes out clean. Leave to cool on a wire rack for 1 hour. If desired, garnish with toasted coconut to serve. Refrigerate leftovers.
Happy Cooking Time.
