Creamy Coconut Custard Pie Extravaganza
Indulge in the rich, velvety goodness of this Coconut Custard Pie, a tropical treat that perfectly balances creamy custard with a crisp pie crust. Infused with real coconut and a hint of vanilla, each slice promises a delightful experience. Whether you serve it chilled or at room temperature, this pie is sure to become a beloved dessert at any gathering, leaving your guests craving more.
ingredients
- 1 pre-made 9-inch pie crust
- 1 cup coconut milk
- 1 cup heavy cream
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup shredded coconut, sweetened or unsweetened
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- Toasted shredded coconut, for garnish (optional)
steps
- 1.
Preheat your oven to 350°F (175°C).
- 2.
Fit the pre-made pie crust into a 9-inch pie dish and set aside.
- 3.
In a large mixing bowl, whisk together the eggs and sugar until well combined and slightly frothy.
- 4.
Stir in the coconut milk, heavy cream, vanilla extract, cornstarch, and salt until smooth.
- 5.
Gently fold in the shredded coconut to the mixture.
- 6.
Pour the custard mixture into the prepared pie crust.
- 7.
Bake in the preheated oven for 35-40 minutes, or until the custard is set and the top is lightly golden.
- 8.
Remove from oven and allow to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
- 9.
Garnish with toasted shredded coconut, if desired, before slicing and serving.