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Coconut Custard Pie Recipe

Creamy egg custard filling with toasted coconut flakes baked in a pie crust. Top with whipped cream and fresh fruit.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8 servings
Calories: 306 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1-1/4 cups shredded sweetened coconut flakes lightly toasted
  • 2 cups whole milk
  • 3 large eggs
  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon fine grain salt
  • 1 homemade or store-bought pie crust unbaked.

Instructions

    Cup of Yum
  1. Toast coconut and set aside.
  2. Preheat oven to 325F
  3. Place prepared crust in a 9" pie plate and place on a baking sheet.
  4. Pour milk in a small saucepan and over medium heat bring to a simmer.
  5. While heating the milk, in a large bowl whisk together the eggs, egg yolks, sugar, vanilla, and salt together.
  6. Slowly add hot milk to the egg mixture, stirring until well combined. Pour custard into the prepared pie crust.
  7. Bake for approximately 30-35 minutes or until the center of the custard is set, but still jiggles.
  8. Remove from the oven and cool. Once at room temperature refrigerate.
  9. Serve with whipped cream and fruit if desired.

Notes

  • Recipe by: Debi at Life Currents
  • Note: I used lightly sweetened coconut flakes. For a lower sugar pie granulated sugar can be substituted for a sugar-free alternative like Swerve or monkfruit.

Nutrition Information

Serving 1g Calories 306kcal (15%) Carbohydrates 34g (11%) Protein 9g (18%) Fat 15g (23%) Saturated Fat 8g (40%) Polyunsaturated Fat 7g Cholesterol 169mg (56%) Sodium 240mg (10%) Fiber 2g (8%) Sugar 21g (42%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 306

% Daily Value*

Serving 1g
Calories 306kcal 15%
Carbohydrates 34g 11%
Protein 9g 18%
Fat 15g 23%
Saturated Fat 8g 40%
Polyunsaturated Fat 7g 41%
Cholesterol 169mg 56%
Sodium 240mg 10%
Fiber 2g 8%
Sugar 21g 42%

* Percent Daily Values are based on a 2,000 calorie diet.