Coconut Custard Pie Recipe
Ingredients:
For the crust:
1 unbaked 9-inch pie crust (store-bought or homemade)
For the custard filling:
3 large eggs
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup whole milk
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional, for extra coconut flavor)
1 1/2 cups sweetened shredded coconut
1/4 teaspoon salt
1/4 teaspoon nutmeg (optional, for sprinkling on top)
Instructions:
Preheat the oven:
Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie pan and crimp the edges.
Prepare the custard filling:
In a large bowl, whisk together the eggs and sugar until well combined. Add the melted butter, milk, heavy cream, vanilla extract, and coconut extract (if using). Mix until smooth.
Stir in the shredded coconut and salt, mixing well.
Assemble the pie:
Pour the custard mixture into the prepared pie crust, spreading it out evenly. If desired, sprinkle nutmeg on top.
Bake:
Place the pie in the preheated oven and bake for 45-50 minutes, or until the custard is set and the top is lightly golden. The center should be slightly wobbly but not liquidy.
Cool:
Allow the pie to cool completely on a wire rack. The custard will firm up as it cools.
Serve:
Once cooled, slice and serve at room temperature or chilled. Store any leftovers in the refrigerator.