Servings: 8 | Yield: 1 pie
Everybody couldn’t get away with this heavenly pie! I made this just yesterday and everyone fell instantly in love. It is a real treat for everyone who loves coconut, custard, and pie. This rich, satisfying decadent holiday dessert has a creamy egg custard filling that no one can say no to. This has been my family’s favorite for decades!
Growing up, I watched my mom made this. I will always have a vivid picture of me and my brother constantly fighting for the last piece! This pie is so good we can’t take our hands off it. My favorite is the flaky, buttery crust and my brother is obsessed with the lightly-sweetened custard filling. But we both love the toasted coconut flakes. Every bite is nostalgic. A reminder of my crazy but amazing childhood.
This Coconut Custard Pie hits the sweet spot and one slice will never be enough. This pie is certainly a crowd pleaser and will leave you salivating.
½ cup butter
1 ½ cups white sugar
2 tablespoons all-purpose flour
1 cup milk
1 cup flaked coconut
1 teaspoon vanilla extract
1 recipe pastry for a 9-inch single-crust pie
1 tablespoon flaked coconut
HOW TO MAKE COCONUT CUSTARD PIE
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Place the butter or margarine, sugar, and eggs in a large bowl. Beat with an electric mixer over low speed. Add in the flour and half a cup of milk at a time. Then, mix in a cup of coconut and vanilla. Beat thoroughly.
Step 3: Once the filling is well incorporated, transfer it into the unbaked pie shell. Sprinkle enough coconut to lightly cover the top.
Step 4: Place inside the preheated oven and bake for about 40 to 50 minutes or until set.
Per Serving: 447.2 calories; 79.4 mg cholesterol; 256.7 mg sodium; 4.6 g protein; 55.9 g carbohydrates
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