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4
from 1 vote
Coconut Custard Pie
This Coconut Custard Pie is thick, creamy and absolutely packed with coconut flavor! Bonus: it's insanely easy to make!
Prep Time
15
mins
Cook Time
1
hr
Total Time
1
hr
15
mins
Course:
Dessert
Cuisine:
American
Keyword:
baked pie, coconut pie, custard pie, easy pie recipe, fruit pie
Servings:
8
slices
Calories:
428
kcal
Author:
Jennifer Debth
Equipment
Mixing Bowls
Whisk
Baking Sheet
Ingredients
1/4
cup
unsalted butter
melted and cooled slightly
3/4
cup
granulated sugar
2
large
eggs
room temperature
2
tablespoons
all-purpose flour
1/4
teaspoon
salt
1
cup
full-fat canned coconut milk
be sure to shake the can before measuring to fully incorporate the cream and liquid
1
tablespoon
vanilla extract
1/2
teaspoon
coconut extract
1 1/2
cup
angle flake sweetened coconut
spoon and leveled, then divided
1
(9 inch)
frozen deep dish pie crust
thawed/prepared, if necessary, according to package directions (mine didn’t need to thaw or pre-bake)
Whipped cream
for serving (use a vegan coconut whipped cream for even more coconut flavor!)
US Customary
-
Metric
Instructions
Preheat oven to 350 degrees F.
In a large bowl, whisk together butter, sugar, and eggs until combined.
Add in flour and salt and whisk until smooth.
Slowly whisk in the coconut milk, then whisk in the vanilla extract and coconut extract.
Whisk in 1 cup angle flake sweetened coconut.
Place frozen pie crust onto a baking sheet, pour in filling, then sprinkle with remaining 1/2 cup angle flake sweetened coconut.
Bake for 45-60 minutes or until the filling has mostly set, the very center will be slightly jiggly, that’s ok.
Remove from oven, allow to cool to room temperature, then chill in the fridge until cold.
Slice and serve with whipped cream and enjoy!
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Notes
Use Bakers Angel Flake Sweetened Coconut for the best results.
Nutrition
Serving:
1
slice
|
Calories:
428
kcal
|
Carbohydrates:
44
g
|
Protein:
5
g
|
Fat:
27
g
|
Saturated Fat:
17
g
|
Trans Fat:
1
g
|
Cholesterol:
62
mg
|
Sodium:
241
mg
|
Potassium:
186
mg
|
Fiber:
3
g
|
Sugar:
26
g
|
Vitamin A:
245
IU
|
Vitamin C:
1
mg
|
Calcium:
22
mg
|
Iron:
2
mg