Easy Coconut Custard Pie
This is similar to an “impossible” pie. The pie ends up with a crust in the bottom of the pan.
Serve the pie cold with a dollop of whipped cream and garnish with some toasted coconut, if desired. See the tips and variations for how to toast coconut.
- 4 large eggs
- 3/4 cup sugar
- 1/2 cup flour
- pinch of salt
- 4 tablespoons melted butter
- 1 cup sweetened coconut flakes
- 1 teaspoon vanilla extract
- 2 cups sweet milk
- whipped cream or whipped topping, optional
- toasted coconut for garnish, optional
Butter a 9- or 10-inch pie plate or spray with nonstick cooking spray. Set the pie plate on a rimmed baking sheet. Heat the oven to 350° F (180° C/Gas 4).
In a mixing bowl with an electric mixer beat the eggs with the sugar until well blended. Add the flour and salt and then beat until smooth. Beat in the coconut and vanilla and then gradually beat in the melted butter. With the mixer on low speed beat in the milk until well blended.
Pour the coconut mixture into the prepared pie plate. Bake the pie for 50 to 60 minutes, or until browned and set. The pie will be puffed up around the edge at first, but that will subside as it cools.
Serve the pie with whipped cream and a sprinkling of toasted coconut, if desired.
Cover leftover pie and refrigerate for up to two days.
Tips and Variations
How to Toast Coconut – Put about 1/4 to 1/2 cup of sweetened flaked coconut in a dry skillet over medium heat. Cook, stirring and shaking the pan, until the coconut is lightly browned. Remove from the heat and transfer the coconut to a plate so it will stop cooking.
Pies made with eggs and milk — custard, pumpkin, chess pies, cream cheese, etc. — must be cooked to at least 160° F (71° C) and leftovers must be stored in the refrigerator.