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Coconut Custard Pie – A Creamy, Tropical Classic You’ll Love


  • Author: WAFA LI

Ingredients

• 1 (9-inch) graham cracker crust • 3 eggs • ½ cup granulated sugar • ¼ cup brown sugar • 2 tbsp all-purpose flour • 2 cups coconut milk • 1 tsp vanilla extract • 1 cup sweetened shredded coconut • 2 tbsp butter, melted

FOR WHIPPED CREAM TOPPING: • 1 cup heavy cream • 2 tbsp powdered sugar • ½ tsp vanilla extract


Instructions

  1. Preheat oven to 350°F
  2. In large bowl, whisk eggs until frothy
  3. Add both sugars and flour, whisk until smooth
  4. Gradually whisk in coconut milk
  5. Stir in vanilla extract and shredded coconut
  6. Add melted butter, mix well
  7. Pour mixture into graham cracker crust
  8. Bake 40-45 minutes until center is set
  9. Cool completely on wire rack
  10. Refrigerate at least 4 hours or overnight
  11. Whip heavy cream, powdered sugar, and vanilla
  12. Spread whipped cream on chilled pie before serving

PREP TIME & NUTRITION: Prep Time: 20 mins, Cook Time: 45 mins, Total Time: 5 hours, Servings: 8, Calories: 320, Net Carbs: 35g, Fats: 20g, Protein: 6g