Description
A classic dessert with a creamy, rich custard filling and sweet shredded coconut baked into a flaky pie crust—perfect for coconut lovers.
Ingredients
Units
Scale
- 1 unbaked 9-inch pie crust
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup all-purpose flour
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together eggs and sugar until well combined.
- Add melted butter, flour, milk, vanilla extract, and salt. Mix until smooth.
- Stir in shredded coconut.
- Pour the mixture into the unbaked pie crust.
- Bake for 45–50 minutes, or until the center is set and the top is golden brown.
- Let cool completely on a wire rack before slicing.
- Refrigerate leftovers and serve chilled or at room temperature.
Notes
- Lightly toast the coconut for deeper flavor before mixing in.
- Use a deep-dish pie crust if using more coconut or extra filling.
- Cover crust edges with foil if browning too quickly.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 160mg
- Fat: 23g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg