Traditional Coconut Custard Pie
This traditional coconut custard pie is equal parts creamy, smooth custard and chewy coconut. So comforting and delicious, it will remind you of your grandma's pie, if your grandma was a great baker and made coconut custard pie!
Servings 8 slices
Calories 289kcal
Ingredients
- 1 single crust pie crust store bought or homemade
- 4 oz desiccated unsweetened coconut
- 4 large eggs
- 4 oz granulated sugar a generous 1/2 cup
- zest of 1 lemon
- 1 pint milk or half and half (2 cups)
- ¼ teaspoon kosher salt or to taste (I use Morton's)
Instructions
- Heat the oven to 350F and place a rack in the center.
- Line a standard pie pan with the pastry dough and crimp edges forming a high border that rises over the rim of your pan.
- Whisk together the eggs, sugar, and lemon zest until nice and creamy. Whisk in the milk or half and half and salt.
- Add the coconut and whisk until evenly combined.
- Strain the custard into the pie pan. The coconut will float. Use a spatula to press it down just enough to make sure it is all coated with the custard.
- Bake until set, fairly firm, and lightly golden brown on top, about 40-50 minutes. If baking in a glass pan, decrease the heat to 325F for the last 10-15 minutes of baking. Your pie may take a few extra minutes to bake and brown nicely.
- Let cool on a rack until barely warm before serving. Or cool completely and then chill before slicing and serving. Let stand at room temperature for 30 minutes or so for best texture and flavor.
Video
Notes
Pie will keep in the fridge, covered, for 2-3 days.
Nutritional information is calculated based on using 2 cups of whole milk as the dairy. Feel free to sub in half and half for half or all the whole milk for a richer custard, realizing that the swap will have a change on the calories and calories from fat.
Nutrition
Calories: 289kcal | Carbohydrates: 30g | Protein: 6g | Saturated Fat: 9g | Cholesterol: 87mg | Sodium: 147mg | Fiber: 2g | Sugar: 17g