Coconut Custard Pie
A delightful crustless pie that combines creamy custard with shredded coconut for a delicious dessert experience.
Equipment
- Pie Plate Lightly greased for easy removal.
Ingredients
Main Ingredients
- 0.5 cup all-purpose flour
- 0.5 cup sugar
- 0.5 teaspoon kosher salt
- 2 cups milk
- 4 number eggs
- 2 teaspoons vanilla extract
- 2 cups shredded sweetened coconut
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a pie plate.
- In a mixing bowl, whisk together flour, sugar, and salt until combined.
- Slowly pour in the milk while whisking to avoid lumps.
- Add eggs and vanilla extract to the mixture, whisking until smooth.
- Stir in the shredded coconut.
- Pour the mixture into the prepared pie plate.
- Bake for 55-60 minutes until the pie turns golden brown and a knife inserted in the center comes out clean.
- Let the pie cool before slicing and serving.
Notes
For added flavor, you can toast the shredded coconut before adding it to the mixture.