Coconut Custard Pie
Oh, Coconut Custard Pie, where have you been all my life? This pie is not just a dessert; it’s a hug in a crust, a tropical getaway on a plate.
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Ingredients
- 2 Large Eggs
- ½ Cup Butter Cubed
- 1 Cup Granulated Sugar
- 2 Tablespoons All-Purpose Flour
- ¾ Cup Milk Your Choice
- 1 Cup and 3 Tablespoons Flaked Coconut
- ½ Teaspoon Vanilla Extract
- 1 Frozen Pie Crust
Optional:
- Whipped Cream for Garnish
Instructions
Preheat and Prepare
- Start by setting your oven to 350 F. As it warms up, let’s get our ingredients ready.
Mix the Magic
- In a large bowl, gently beat the eggs. Then, add the cubed butter and sugar. With an electric mixer on medium speed, blend these ingredients until they’re well mixed.
Build the Base
- Next, add the all-purpose flour to the mixture. This little touch helps to prevent any egg curdling, ensuring a smooth and creamy texture.
Add Milk and Mix
- Pour in the milk and blend again. Whether you opt for a dairy or vegan option, it’ll add a lush creaminess to the pie.
Coconut and Vanilla: The Flavor Duo
- Now for the fun part! Stir in the flaked coconut and vanilla extract. These are the key players that give the custard its signature tropical taste.
Assemble the Pie
- Pour this fragrant custard mixture into your frozen pie crust. For an extra coconutty touch, sprinkle the remaining flakes on top.
Bake to Perfection
- Place the pie in the oven and bake for 45 to 50 minutes. You’ll know it’s done when the custard is firm to the touch.
Cool and Serve
- Patience is a virtue! Let the pie cool for about an hour before slicing. Serve as is, or top it off with a dollop of whipped cream for an extra special treat.