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Coconut Custard Pie

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Ingredients
  

  • 1 unbaked 9-inch pie crust store-bought or homemade
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted and cooled
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract optional
  • 1 cup sweetened shredded coconut
  • Whipped cream optional, for serving
  • Toasted coconut flakes optional, for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish and crimp the edges to make it look nice.
  • In a large bowl, whisk together the eggs, sugar, and melted butter until smooth.
  • Add the milk, vanilla extract, and optional coconut extract, and whisk until everything is well mixed.
  • Stir in the shredded coconut. This will give your pie that yummy coconut flavor.
  • Pour the custard mixture into the prepared pie crust, spreading the coconut evenly.
  • Bake for 45–50 minutes, or until the center of the pie is set. You can check this by inserting a knife into the middle; if it comes out clean, it’s done!
  • If the edges of the crust get too brown, cover them with foil to prevent burning.
  • Let the pie cool to room temperature, then put it in the refrigerator for at least 2 hours before slicing.
  • Garnish with whipped cream and toasted coconut flakes if you like.
Keyword Coconut, Custard Pie, Pie