Coconut Custard Pie

12
Servings
10m
Prep Time
50-60m
Cook Time
1h
Ready In


"Over the course of my time here at Zazz, 2 recipe sources have become my favorites. 1 of them is realsimpledotcom & it's the source of this could not be easier or more flavorful comfort food recipe credited to Sue Li. It reminds me of my Grandma's custard pie, but it has been enhanced by the flavor of coconut which Grandma would have loved. (Times do not include blind-baking the piecrust or the cool/chill times required) ENJOY!"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (87.5 g)
  • Calories 199.5
  • Total Fat - 14.5 g
  • Saturated Fat - 8.9 g
  • Cholesterol - 49.8 mg
  • Sodium - 173.6 mg
  • Total Carbohydrate - 15.1 g
  • Dietary Fiber - 1.2 g
  • Sugars - 6 g
  • Protein - 3.4 g
  • Calcium - 53.8 mg
  • Iron - 1.1 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 325F. Whisk together condensed milk, coconut milk, egg yolks & salt.

Step 2

Pour into blind-baked piecrust & bake until the center is set but still slightly wobbly (50-60 min).

Step 3

Let cool & then chill until firm (4-5 hrs). Top w/toasted coconut before serving.

Tips & Variations


  • Blind-baked 9-in basic flaky piecrust.
  • Otherwise no special items are required.

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