Coconut Custard Pie
Coconut Custard Pie is a dense and creamy treat made with just 7 ingredients including coconut, milk, and eggs! It’s super simple to whip up for any gathering this spring, especially for Easter dessert!
Prep Time10 mins
Cook Time55 mins
Cooling Time6 hrs
Total Time1 hr 5 mins
Servings: 8 people
Prepare and par-bake the pie crust according to the recipe or package directions. Usually 375 degrees F for 10 to 12 minutes. Make sure to use a fork to poke holes all over the crust so it doesn't bubble.
Once the crust has been par-baked, make sure the oven temperature is 350 degrees F.
In a large bowl, whisk together the remaining ingredients then pour the mixture into the par-baked pie crust and bake for 35 to 45 minutes. The center should no longer jiggle when the pie is done. Check halfway through, if the crust is beginning to burn, loosely cover with aluminum foil or a crust guard.
Remove from the oven and place on a cooling rack and allow to cool completely to room temperature before cutting and serving.
- For even more flavor, toast your coconut prior to mixing into the filling.
Calories: 430kcal | Carbohydrates: 49g | Protein: 8g | Fat: 22g | Saturated Fat: 15g | Cholesterol: 79mg | Sodium: 240mg | Potassium: 354mg | Fiber: 1g | Sugar: 37g | Vitamin A: 245IU | Vitamin C: 1.6mg | Calcium: 177mg | Iron: 1.8mg