Description
A rich, creamy pie featuring sweet shredded coconut blended into a smooth custard filling with a flaky crust and toasted coconut topping.
Ingredients
- 1 pie crust (homemade or store-bought)
- 1 1/2 cups shredded sweetened coconut
- 3 large eggs
- 1 cup sugar
- 1 1/2 cups evaporated milk or whole milk
- 1 tsp vanilla extract
- 1/4 cup butter, melted
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and prepare pie crust in a pie dish.
- In a bowl, whisk eggs, sugar, evaporated milk, vanilla, melted butter, and salt until smooth.
- Stir in shredded coconut, reserving about 1/4 cup for topping.
- Pour filling into pie crust and sprinkle reserved coconut on top.
- Bake for about 50–60 minutes, or until custard is set and top is golden and toasted.
- Allow pie to cool before slicing to let filling firm up.
Notes
- Add a splash of almond extract for extra flavor depth.
- Substitute coconut milk for evaporated milk for a richer taste.
- Top with whipped cream and toasted coconut flakes for added indulgence.
- Blind bake crust slightly to prevent sogginess.
- Make pie a day ahead to let flavors meld.
- Freeze wrapped pie for up to 2 months, thaw in fridge before serving.
- Use buttery shortcrust or graham cracker crust for variations.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
