Description
Coconut Custard Pie is a simple yet indulgent dessert with a silky coconut custard filling in a buttery, golden crust. Optional chocolate chips add a rich twist, and it’s perfect with fresh berries, ice cream, or whipped cream.
Ingredients
3 large eggs
1 cup sweetened flaked coconut
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1 tablespoon lemon juice or white vinegar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup mini semi-sweet chocolate chips (optional)
1 9-inch pie crust (store-bought or homemade)
Fresh berries (raspberries are highly recommended, optional)
Ice cream (optional)
Whipped cream (optional)
Instructions
- Prepare the pie crust: If using a homemade pie crust, prepare it according to the recipe and refrigerate overnight. If using a quiche pan, form the crust all the way to the top.
- Make the custard: Preheat oven to 350°F (175°C). In a medium mixing bowl, whisk together eggs, sugar, melted butter, vinegar (or lemon juice), vanilla, and salt. Stir in the coconut.
- Assemble the pie: If using, sprinkle the mini chocolate chips evenly over the unbaked pie shell. Pour the coconut custard mixture over the chocolate layer.
- Bake the pie: Place the pie on a rimmed baking sheet and bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. If using a dark quiche pan, bake closer to 45 minutes.
- Cool and serve: Let the pie cool for about 3 hours on a wire rack. Slice and serve with fresh berries, whipped cream, or ice cream if desired.
Notes
For a different twist, use unsweetened coconut and increase the sugar to 1 1/2 cups.
Experiment with different chips such as butterscotch, peanut butter, or dark chocolate.
For a citrusy version, replace the vinegar with lemon juice and add lemon zest.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
