Description
Experience the wonder of a dessert that layers itself as it bakes. This Coconut Magic Custard Pie is a culinary marvel that forms a delicate crust, a rich, creamy custard, and a toasted coconut top all on its own. Using pantry staples and minimal effort, this foolproof recipe delivers professional results with a silky texture that is perfect for any occasion, from busy weeknights to elegant dinner parties.
Ingredients
4 large eggs (room temperature)
1/2 cup unsalted butter (melted and slightly cooled)
2 cups whole milk (room temperature)
3/4 cup granulated sugar
1/2 cup all-purpose flour (sifted)
1 tsp vanilla extract
1/4 tsp fine sea salt
1 1/2 cups sweetened shredded coconut (divided)
Pinch of nutmeg (freshly grated)
Instructions
Preheat your oven to 350°F and grease a 9-inch deep-dish pie plate thoroughly.
Whisk the eggs and sugar in a large bowl until the mixture is smooth and pale.
Pour in the melted butter, vanilla extract, and salt, whisking until fully incorporated.
Add the sifted flour into the liquid mixture and whisk until no lumps remain.
Slowly stir in the room-temperature whole milk until the batter is uniform.
Fold in 1 cup of the shredded coconut and pour the batter into the prepared pie plate.
Top with the remaining 1/2 cup of coconut and a pinch of nutmeg.
Bake for 50 minutes until the center is set and the top is golden brown.
Cool completely for about 2 hours to allow the layers to set before slicing.
Notes
Ensure all ingredients are at room temperature to allow for proper layer separation. Using a deep-dish pie plate is essential to prevent overflow. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg