This coconut custard pie has a rich and creamy filling topped with nutty toasted coconut for the best-tasting dessert ever! Serve each slice of pie with whipped cream and a dusting of nutmeg.
Ingredients
- 1.5 cups white sugar
- 0.5 cups butter
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup flaked coconut
- 1 teaspoon vanilla extract
- 1 unbaked pie crust , 9 inch
- 1 tablespoon flaked coconut
Instructions
-
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
-
2
Beat together sugar, butter, and eggs in a large bowl with an electric mixer on low speed.
-
3
Blend in flour. Mix in milk, 1/2 cup at a time. Add 1 cup coconut flakes and vanilla; mix well.
-
4
Pour filling into unbaked pie crust. Sprinkle top with 1 tablespoon coconut flakes.
-
5
Bake in the preheated oven until filling is set and coconut is toasted, 40 to 50 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Caribbean Recipes
King Ranch Chicken and Fresh Veggie Casserole
King ranch chicken casserole is a longtime hot dish favorite for a reason—rich, creamy, and covered with cheese. Opt for the more indulgent version or dish up this lighter, veggie-packed rendition.
Pikliz
Pikliz is a Haitian pickled slaw with cabbage, bell peppers, carrots, and Scotch bonnet pepper that brightens up every dish.
Pineapple Coconut Chess Pie
A delicious chess pie with the tropical flavors of pineapple and coconut.