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Irresistible Creamy Coconut Custard Pie Recipe for Tropical Bliss
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Irresistible Creamy Coconut Custard Pie Recipe for Summer Bliss

Experience a tropical escape with this Irresistible Creamy Coconut Custard Pie, featuring a luscious filling and flaky crust.
Prep Time15 minutes
Cook Time45 minutes
Cooling Time1 hour
Total Time2 hours
Course: Dessert
Cuisine: Tropical
Keyword: Coconut Custard Pie, Creamy Pie, Dessert, family-friendly, Summer, Tropical Delight
Servings: 8 slices
Calories: 310kcal

Equipment

  • Mixing Bowl
  • Whisk
  • Pie Dish
  • Oven

Ingredients

For the Pie Crust

  • 1 pre-made or homemade Pie Crust Chilled before baking for a flaky texture

For the Custard Filling

  • 1 can Coconut Milk Full-fat is best for richness
  • 3/4 cup Granulated Sugar Adjust based on sweetness preference
  • 3 large Eggs Essential for well-set filling
  • 1 cup Shredded Coconut Choose between sweetened or unsweetened
  • 1 tsp Vanilla Extract Pure vanilla enhances flavor
  • 1 tbsp Pineapple Juice Optional for a tropical twist

Instructions

Making the Pie

  • Preheat your oven to 350°F (175°C).
  • Prepare the pie crust by baking it for 10 minutes for a light golden color.
  • In a mixing bowl, whisk together eggs, granulated sugar, and vanilla until smooth.
  • Gradually add the coconut milk while stirring gently to avoid lumps.
  • Fold in the shredded coconut to ensure even mixing.
  • Pour the custard mixture into the prepared crust and bake for 40-45 minutes until set.
  • Cool completely at room temperature before slicing.

Notes

For extra indulgence, serve with whipped cream or toasted coconut flakes.