Coconut Custard Pie
★★★★★
PREP TIME
15 minutes
COOK TIME
45 minutes
MAKES
one 9-inch pie
Ingredients
1
par-baked pie crust
2
large (113 grams) eggs
2
large (43 grams) egg yolks
1/2 cup
(99 grams) granulated sugar
1 1/4 cups
(283 grams) whole milk
3/4 cup
(173 grams) heavy cream
1 1/2 teaspoons
vanilla extract
1/4 teaspoon
fine sea salt
1 dash
freshly grated nutmeg
1 1/3 cups
(113 grams) sweetened shredded coconut
Instructions
- Heat the oven to 350°F with the oven rack in the center (preferably with a baking steel or stone on it). Place the par-baked crust on a parchment-lined baking sheet.
- In a medium bowl, whisk the eggs, egg yolks, and sugar until the mixture lightens in color slightly, 1 to 2 minutes. Add the milk, cream, vanilla, salt, cinnamon, and nutmeg, and whisk well to combine.
- Gently place the coconut in the base of the pan in an even layer. Slowly pour the custard into the prepared crust. Transfer to the oven (on top of the baking steel/stone, if using). Bake until the crust is deeply golden brown and the custard is set around the outside, but still slightly jiggly in the center, 40 to 45 minutes.
- Let cool completely before adding any toppings of decor (if desired), slicing, and serving. Keep in the fridge until ready to serve.
