Description
A comforting coconut pie with a creamy custard filling and a flaky crust, perfect for any occasion.
Ingredients
Scale
- 1 pie crust (store-bought or homemade), for a 9-inch pie
- 1 cup sweetened flaked coconut
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon butter
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine heavy cream, whole milk, sugar, cornstarch, eggs, vanilla extract, and salt. Whisk until smooth.
- Stir in the flaked coconut until evenly distributed.
- Pour the filling into the prepared pie crust.
- Bake for 45–50 minutes, or until the filling is set and the top is lightly golden.
- Let the pie cool at room temperature before serving. Optionally, top with whipped cream and additional coconut flakes.
Notes
This pie stores well in the refrigerator for 3–4 days. For best texture, add toasted coconut and whipped cream just before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 22g
- Sodium: 250mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg