Description
A creamy, custardy coconut pie with a golden, toasty top and buttery flaky crust.
Ingredients
Scale
- 1 1/2 cups sweetened shredded coconut
- 3 large eggs
- 2 cups milk (or half-and-half)
- 3/4 cup sugar
- 1/4 cup butter (melted)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 unbaked pie crust
- Nutmeg or toasted coconut for topping
Instructions
- Preheat oven to 350°F and place unbaked pie crust in a pie dish.
- In a bowl, whisk together eggs, sugar, milk, butter, vanilla, and salt until smooth.
- Stir in shredded coconut and pour mixture into the pie shell.
- Sprinkle extra coconut on top for a golden, toasty finish.
- Bake for 40–45 minutes until center is set and top is lightly browned.
- Cool completely on a rack, then chill for at least 1 hour before slicing.
- Serve chilled or at room temperature for a creamy coconut bite.
Notes
- Ensure the pie is completely cooled before chilling for best results.
- For a richer flavor, use half-and-half instead of milk.
- Nutmeg or toasted coconut can be used as a topping for added flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg