A classic custard pie filling, made of a perfect blend of eggs and milk, is smooth, rich, and indulgent. This version substitutes coconut milk for some of the milk for an intense tropical flavor. The custard is laced with sweetened shredded coconut, which gives it both texture and even more coconut flavor.
What we love most about this particular recipe, though, is that the mixture magically separates as it bakes into two distinct layers — crust and filling. Plus it uses just a handful of pantry staples, so you can whip it up just about any time. Since it is served chilled, it is especially ideal for a warm summer evening.
Coconut Custard Pie
8
5 minutes, plus 4 1/2 hours to cool/chill
60 minutes
5 hours and 35 minutes
Baking spray
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can coconut milk
4 large eggs
1 ½ cups sweetened, flaked coconut, divided
6 tablespoons unsalted butter, at room temperature
½ cup all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon salt
Preheat the oven to 350F, and spray a 9-inch pie dish with baking spray.
In a large mixing bowl, combine the sweetened condensed milk, coconut milk, eggs, 1 cup of the shredded coconut, butter, flour, vanilla and salt, and beat the mixture with an electric mixer. Transfer the the mixture to the prepared baking dish.
Bake for 50 to 60 minutes, until the custard is mostly set in the center. Let the pie cool to room temperature on a wire rack. Once cool, transfer to the refrigerator, and chill for at least 4 hours, until the custard is completely set.
Sprinkle the remaining ½ cup of coconut over the top just before serving.
Serve chilled, cut into wedges.