- 1) 9-inch unbaked Best Ever Flaky Pie Crust
- 4 large eggs
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 1/2 cups heavy cream
- 3/4 cup milk
- 1 Tablespoon pure vanilla, or 2 teaspoons vanilla AND 1/4 teaspoon coconut extract
- 1/2 teaspoon ground nutmeg
- 1 cup flaked, sweetened coconut
- 1/4 cup flaked, sweetened coconut
- Coco Lopez, optional drizzle on top
How to Make a Coconut Custard Pie
- Preheat oven to 400 degrees F.
- Partially bake the pie crust before filling it with the custard. To bake, line the inside of the pie crust with aluminum foil, and place about a cup of uncooked beans or pie weights into the foil. Bake for about 10 minutes. Remove from the oven, and take the beans or weights out of the pan and set aside. Turn oven down to 350 degrees.
- Place the eggs, sugar and salt in a large mixing bowl and with an electric mixer, whip on medium-high with the whisk attachment until well mixed.
- With mixer on low, add cream, milk, vanilla and nutmeg. Turn mixer to medium-high and whip until frothy. Mix in 1 cup of coconut.
- Pour custard into the pre-baked pie crust, and very carefully place in 325 degree oven. Bake for 30-40 minutes. Carefully sprinkle the rest of the coconut (1/4 cup) on top of the pie and another sprinkle of nutmeg. Return to oven and bake an additional 10-20 minutes or until knife comes out clean.
- Remove from oven and let cool completely. Refrigerate for 2-4 hours before serving.
- Serve with fresh whipped cream and a sprinkle of nutmeg, or a drizzle of Coco Lopez.
- Yields 8 slices. Refrigerate any leftovers.
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