Servings: 8 | Yield: 1 pie

Custards are an important type of ingredients that you’ll often find in certain variants, such as crème brûlée, pumpkin pie, and cheesecake. Eggs are the star of the dish, and they help the custard set correctly, as the proteins cook. I love how this recipe has key ingredients from both islands, so it reminds us of this delicious cuisine even more. I also like using vanilla extract in this recipe. The flavors take to the next level. I love how this recipe has key ingredients from both islands, so it reminds us of this delicious cuisine even more. I also like using vanilla extract in this recipe. The flavors take to the next level.

This recipe becomes a staple in our family. My mom is a coconut lover, so she’s fond of making this pie, I can’t blame her though because it’s delicious. We serve this during gatherings and when a family relative is visiting, and it’s something that we are proud because people who tried this pie will always ask my mom about the recipe. I hope you’ll try this Coconut Custard Pie recipe and enjoy this with your family and friends.

Ingredients:

½ cup butter

1 ½ cups white sugar

2 tbsp all-purpose flour

(2) eggs

1 cup milk

1 cup flaked coconut

1 tsp vanilla extract

(1) recipe pastry for a 9-inch single-crust pie

1 tbsp flaked coconut

Directions:

Preheat oven about 350 degrees F (175 degrees C).

In a large bowl, add and beat butter or margarine, sugar, and eggs with an electric mixer over low speed. Blend in the flour. Mix in 1/2 c of milk at a time. Add a cup of coconut and vanilla, and mix well.

Pour the filling into the unbaked pie shell. Add and sprinkle with additional coconut on top before baking, just enough to cover the top lightly. Bake until it sets, for 40 to 50 minutes.

Nutrition Facts:

Per Serving: 447.2 calories; 79.4 mg cholesterol; 256.7 mg sodium; 4.6 g protein; 55.9 g carbohydrates.