Tropical Coconut Nutmeg Custard Pie

Recipe Collection: Dessert

Tropical Coconut Nutmeg Custard Pie brings the rich flavors of a vegetarian American classic to your table, combining a luscious custard filling with a hint of nutmeg and a crunchy toasted coconut topping. This pie is perfect for gatherings or a sweet treat at home, offering a smooth texture and tropical flair.

With its versatile flavor profile, this pie can be served warm or chilled, making it an excellent choice for any occasion. Easily select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Organize your ingredients and follow our step-by-step guide to create this delicious dessert today!

Overview

This luxurious coconut custard pie is a delightful twist on a classic dessert, featuring a creamy custard filling infused with aromatic nutmeg and topped with toasted coconut. Perfect for any occasion, this pie is sure to impress with its rich flavors and smooth texture.

Diet Type

Vegetarian

Allergies

Eggs, Milk, Coconut

Cuisine

American

Serving Size: 8

Cooking Time: 35 minutes

Ingredients

• 1 9 inch pie shell
• 4 Whole eggs
• 0.75 Cups white sugar
• 0.25 Teaspoon (tsp) salt
• 0.25 Teaspoon (tsp) nutmeg, ground
• 1 Teaspoon (tsp) vanilla extract
• 1 Cup whole milk
• 1 Cup half-and-half
• 1 Cup shredded coconut, divided

Steps

1. Preheat your oven to 400 degrees F (200 degrees C).
2. In a large mixing bowl, beat the eggs until smooth. Gradually add the sugar, salt, nutmeg, and vanilla extract, mixing until well combined.
3. In a small saucepan, gently heat the milk and half-and-half until just warm. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.
4. Stir in 1 cup of the shredded coconut, ensuring it is evenly distributed throughout the custard mixture.
5. Carefully pour the custard mixture into the prepared pie shell.
6. Bake in the preheated oven for 30 minutes. After 30 minutes, reduce the oven temperature to 350 degrees F (175 degrees C) and sprinkle extra shredded coconut on top. Continue baking for an additional 5 minutes, or until a knife inserted into the center comes out clean.
7. Once baked, turn off the oven and leave the pie inside for another 5 minutes to set. Remove from the oven and allow to cool slightly.
8. Serve the pie slightly warm or chilled. Store any leftovers in the refrigerator. Enjoy the creamy, nutmeg-infused custard with a delightful coconut crunch!

Enjoy your homemade Tropical Coconut Nutmeg Custard Pie!