Coconut Custard Pie
A vintage-style custard pie that is naturally crustless. The coconut settles into a beautiful toasted topping while the base becomes a silky, rich custard.
Ingredients
1 cup white sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
6 tablespoons butter, melted
1 teaspoon vanilla extract
3 eggs
1 (12 fluid ounce) can evaporated milk
1 cup shredded coconut
Instructions
1. Preheat oven to 325 degrees F (165 degrees C). Generously grease and flour a 9-inch pie plate.
2. In a medium bowl, mix together sugar, flour, and salt. Stir in melted butter and vanilla extract.
3. Add eggs one at a time, mixing well after each addition.
4. Mix in evaporated milk followed by coconut. Pour mixture into the prepared pie plate.
5. Bake in preheated oven for 35 to 40 minutes, or until custard is nearly set and a knife inserted near the center of the pie comes out clean.
6. Let cool to room temperature, then refrigerate before serving for the best texture.
Notes
For a more toasted flavor, use sweetened shredded coconut.
Ensure your eggs are at room temperature for a smoother custard.
Don’t skip the refrigeration; it allows the custard to set properly for clean slices.