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Dads Favourite Coconut Custard Pie
A creamy coconut custard pie with Thai coconut milk - Dad's absolute favorite!
Prep:15 min
Cook:50-60 min
Difficulty:Medium
📝 Ingredients
- 1 homemade or frozen 9" pie dish
- 4 large eggs
- ½ cup sugar
- 2 tsp vanilla extract
- ¼ teaspoon salt
- 1-13.5 oz can Thai Coconut Milk unsweetened
- 1 can of sweetened condensed milk
- 1 tblsp cornstarch
- 1-1/2 to 2 tblsp lemon extract or 1/4 cup lemon juice
- ¾ cup sweetened flaked coconut (adjust to 1 cup if you want more coconut)
- 1 teaspoon lemon zest
👨🍳 Instructions
- 1
Preheat oven to 325 F
- 2
Pre-bake thawed pie crust for 8 minutes
- 3
While pie crust is baking for 8 minutes, using a blender, add in eggs, sugar, vanilla extract, lemon extract, coconut milk, sweetened condensed milk, cornstarch, lemon zest (optional) and salt and blend on high for 30 seconds to a minute.
- 4
Sprinkle coconut on pie crust and pour filling into pie crust and transfer pie to oven.
- 5
Bake 50-60 minutes or until the custard is firmly set.
- 6
Cool. Serve warm or cold.
💡 Dad's Tips
- • Thai coconut milk gives a richer flavor than regular coconut milk
- • The pie is done when the center is just set with a slight jiggle