Coconut Custard Pie Recipe

Name: Coconut Custard Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE GRAHAM CRACKER PIE CRUST:; 10 Sheets (4 Smaller Rectangles Per Sheet) Of Graham Crackers, Crushed Into Crumbs; 4 Tablespoons Butter, Melted; FOR THE CUSTARD:; 4 Eggs; 1/4 cups Sugar; 1 teaspoon Vanilla Extract; 1 pinch Salt; 13-1/2 ounces, fluid Canned Coconut Milk; 1 Tablespoon Cornstarch; 1 bag (14 Oz. Size) Flaked Coconut, Use As Much As Desired

Servings: persons

FOR THE GRAHAM CRACKER PIE CRUST:
10 Sheets (4 Smaller Rectangles Per Sheet) Of Graham Crackers, Crushed Into Crumbs
4 Tablespoons Butter, Melted
FOR THE CUSTARD:
4 Eggs
1/4 cups Sugar
1 teaspoon Vanilla Extract
1 pinch Salt
13-1/2 ounces, fluid Canned Coconut Milk
1 Tablespoon Cornstarch
1 bag (14 Oz. Size) Flaked Coconut, Use As Much As Desired

1
For the crust:
2
Preheat oven to 325 F. Mix the graham cracker crumbs and butter together in a medium sized bowl. Press this firmly onto the bottom and the sides of a 9-inch pie dish. Bake for 10 minutes at 325 F. Remove from oven and set it on a rack to cool. Increase oven temperature to 350 F.
3
For the custard:
4
First beat together the eggs, sugar, vanilla and salt in a large heat-safe bowl. Set aside. In a saucepan, whisk the coconut milk and cornstarch together until the cornstarch has dissolved. Heat the coconut milk over medium heat, stirring constantly to make sure the milk doesn't burn. Once the mixture has thickened, slowly drizzle it into the egg mixture, beating constantly.
5
Pour this into the graham cracker crust and add the coconut flakes on top. Bake for 30-40 minutes on 350 F. Cool for at least 10 minutes before serving. Best served cold.
6
Adapted from the Coconut Custard Pie recipe on the label of a can of A Taste of Thai: Coconut Milk.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: FOR THE GRAHAM CRACKER PIE CRUST:, 10 Sheets (4 Smaller Rectangles Per Sheet) Of Graham Crackers, Crushed Into Crumbs, 4 Tablespoons Butter, Melted, FOR THE CUSTARD:, and more.

Yes, Coconut Custard Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Custard Pie

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