Coconut Custard Pie
An easy coconut pie recipe that brings tropical magic to your kitchen.
Servings: 8 servings
Calories: 382kcal
Ingredients
- 1- 9-inch pre-made store-bought deep dish pie crust
- 1½ cups whole milk (can also use half & half and evaporated milk.)
- 1 cup sugar
- 1 cup sweetened shredded coconut
- 2 large eggs (slightly beaten
- 3 tbsp flour
- 1 tbsp butter (melted)
- ¼ tsp vanilla extract
Instructions
- Preheat Oven to 350℉. Pre-bake pie crust for 10 minutes. Remove from the oven and set aside.
- In a large mixing bowl, combine sugar and flour and whisk together thoroughly. Add milk, coconut, eggs, butter and vanilla. Whisk together and pour into the pre-baked crust.
- Place in oven and bake for 45-50 minutes or until a knife inserted in the center comes out clean. Remove the pie from the oven and let cool to room temperature for 1 hour. Serve & enjoy!
Notes
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Nutrition
Serving: 1slice | Calories: 382kcal | Carbohydrates: 49g | Protein: 6g | Fat: 19g