For Serving (Optional):
- Whipped cream or vanilla ice cream
- Extra shredded coconut for garnish
Instructions
1. Preheat the Oven:
Set the oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish. For extra texture, sprinkle a little shredded coconut on the base.
2. Prepare the Custard:
In a mixing bowl, whisk the eggs until smooth. Add the sweetened condensed milk, whole or coconut milk, vanilla extract, and optional coconut extract. Mix until fully combined. Gently fold in the shredded coconut.
3. Assemble the Pie:
Pour the custard mixture into the prepared crust, smoothing the top. Sprinkle extra shredded coconut on top if desired.
4. Bake:
Bake for 40–45 minutes. The center should still have a slight jiggle but a knife inserted should come out mostly clean. For a golden top, broil for 2–3 minutes, watching carefully to prevent burning.
5. Cool and Chill:
Allow the pie to cool on a wire rack, then refrigerate for at least 2 hours, or overnight for the best results. Serve chilled or at room temperature. Optional: top with whipped cream, a scoop of ice cream, or additional shredded coconut.
This Coconut Custard Pie is a perfect balance of creamy custard and tropical coconut, making it an easy yet impressive dessert for any occasion.