Ingredients
- 1 9-inch pie crust
- 1 cup coconut milk
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C).
- Place the pie crust in a 9-inch pie dish and set aside.
- In a saucepan, heat the coconut milk and whole milk over medium heat until it just begins to simmer. Remove from heat.
- In a mixing bowl, whisk together the sugar, flour, eggs, vanilla extract, and salt until smooth.
- Gradually pour the warm milk into the egg mixture, whisking constantly.
- Stir in the shredded coconut.
- Pour the custard mixture into the prepared pie crust.
- Bake for 45-50 minutes, or until the custard is set and the top is golden brown.
- Allow the pie to cool completely before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 50 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 25g
- Fat
- 22g
- Protein
- 5g
Supplies
9-inch pie dish Mixing bowl Saucepan
Tools
Whisk Oven
Serving suggestions
Serve the Belizean Coconut Custard Pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips & tricks
For added flavor, toast the shredded coconut before adding it to the custard mixture.
Cost
$10