🥥 Classic Coconut Custard Pie
Creamy, rich, and wonderfully coconutty, with a golden coconut topping and flaky crust.
Serves: 8 | Prep: 15 min | Bake: 45–50 min
Oven: 350°F (175°C)
Ingredients
- 1 unbaked 9-inch pie crust
- 4 large eggs
- 1 cup granulated sugar
- ½ cup unsalted butter, melted and cooled
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup whole milk
- 1½ cups sweetened shredded coconut, divided
Directions
- Preheat oven to 350°F (175°C). Fit the pie crust into a 9-inch pie dish and crimp the edges.
- Whisk eggs and sugar until smooth. Add melted butter, vanilla, salt, and milk; whisk until combined.
- Fold 1 cup coconut into the custard mixture and pour into the pie crust.
- Sprinkle the remaining ½ cup coconut evenly over the top.
- Bake for 45–50 minutes, until the center is set and the coconut is golden.
- Cool completely on a wire rack before slicing so the custard can fully set.
