Coconut Custard Pie
Serves 8|
Hands-On Time:
|
Total Time:
Ingredients
- 1 14-ounce can sweetened condensed milk
- 1 13-ounce can coconut milk
- 3 large egg yolks
- 1/4 teaspoon kosher salt
- 9-inch basic flaky piecrust, parbaked
- 1/4 cup flaked or shredded coconut, toasted
Directions
- Preheat oven to 325° F. Whisk together condensed milk, coconut milk, egg yolks, and salt.
- Pour into the piecrust and bake until the center is set but still slightly wobbly, 50 to 60 minutes. Let cool, then chill until firm, 4 to 5 hours. Top with toasted coconut before serving.
Nutritional Information
- Per Serving
- Calories 471
- Fat 30g
- Sat Fat 21g
- Cholesterol 124mg
- Sodium 255mg
- Protein 8g
- Carbohydrate 46g
- Sugar 29g
- Fiber 1g
- Iron 3mg
- Calcium 164mg
What does this mean? See
Nutrition 101
.
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Quick Tip
The pie can be baked up to 2 days in advance; refrigerate, loosely covered. Top with the toasted shredded coconut just before
serving.
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