Toasted Coconut Custard Dessert Pie
A velvety, golden-baked coconut custard nestled in a flaky crust, this pie offers nostalgic charm and irresistible flavor with minimal preparation. Perfect for gatherings or simple indulgence, it balances sweetness and texture beautifully.
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Servings: 6
Ingredients
- 2 tablespoons of butter unsalted and gently melted
- 1 teaspoon of pure vanilla extract
- 2 cups of full-fat milk
- 3 whole eggs large
- A small pinch of ground nutmeg for dusting the surface
- 1 cup of sweetened coconut shreds
- 2 tablespoons of standard all-purpose flour
- 3/4 cup of white granulated sugar
- One 9-inch pie base unbaked (store-bought or homemade, as preferred)
Instructions
- Preheat the oven to 350°F (175°C). Position the unbaked pie crust into a 9-inch pie dish, pressing it firmly into place. Set it aside.
- In a large mixing bowl, thoroughly whisk the eggs with the granulated sugar and flour until the blend is smooth and consistent.
- Incorporate the milk, melted butter, vanilla extract, and shredded coconut into the egg mixture, stirring until well combined.
- Transfer the custard filling into the prepared pie shell, then lightly dust the surface with a pinch of ground nutmeg.
- Place the pie in the preheated oven and bake for 45 to 50 minutes, or until the center is firm to the touch and the top is a light golden hue. A toothpick inserted near the center should emerge mostly clean.
- Allow the pie to cool completely at room temperature. For enhanced texture and flavor, chill in the refrigerator before serving. This dessert is especially enjoyable after resting overnight.
Notes
For best results, ensure the pie is completely cool before slicing to allow the custard to set fully. Store leftovers covered in the refrigerator for up to three days.