Coconut Custard Pie

Name: Coconut Custard Pie
Total time: 195 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: ¼ cup (½ stick) unsalted butter, (at room temperature); 1 cup granulated white sugar; 3 large eggs; 1¾ cups whole milk; ½ cup heavy whipping cream; 3 tablespoons all purpose flour; 1½ teaspoons vanilla extract; ½ teaspoon salt; ⅛ teaspoon ground nutmeg; 1 cup sweetened coconut flakes; One 9-inch pie crust, (homemade or store-bought); whipped cream or Cool Whip; coconut flakes, (toasted (if desired))

Favorite pie flavor with the best filling!

⏱️ 195 min 🔪 Prep: 15 min 🔥 Cook: 60 min 📊 Hard 👁️ 18 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

8 servings

¼ cup (½ stick) unsalted butter, (at room temperature)
1 cup granulated white sugar
3 large eggs
1¾ cups whole milk
½ cup heavy whipping cream
3 tablespoons all purpose flour
1½ teaspoons vanilla extract
½ teaspoon salt
⅛ teaspoon ground nutmeg
1 cup sweetened coconut flakes
One 9-inch pie crust, (homemade or store-bought)
whipped cream or Cool Whip
coconut flakes, (toasted (if desired))

Steps

Preheat the oven to 350 degrees F.
In a large bowl, use an electric mixer to combine the butter and sugar until well-mixed. Beat in the eggs, and then the milk, cream, flour, vanilla, salt, and nutmeg. Stir in the coconut flakes.
Pour the coconut mixture into the raw pie crust.
Bake until a knife inserted in the center comes out clean, about 50 to 60 minutes. Check the pie at the 45 minute mark (and every 5 minutes after) and if the crust is getting too dark, put a pie crust shield or foil on it to prevent it from over-browning.
Before slicing, cool the pie to room temperature and then refrigerate to chill, about 2 to 4 hours.
If desired, serve the pie topped with whipped cream or Cool Whip and a sprinkle of toasted coconut flakes.