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Coconut Custard Pie

Flaked coconut combined with Andre Prost Coconut Milk makes a rich and flavorful custard pie.
25 minutes to assemble
35‐40 minutes to bake
Total time: 60‐65 minutes
Yield: 8 servings
1 homemade or frozen 9" pie crust
4 large eggs
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/4 teaspoon salt
1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
1 tablespoon cornstarch
3/4 cup sweetened flaked coconut
Step 1
Preheat oven to 400°F. If using a frozen pie crust, thaw for 15 minutes before baking. Line pie crust with parchment paper or wax paper.
Step 2
Add pie weights or 2 cups uncooked rice or beans. Bake for 12 minutes. Set on wire rack.
Step 3
Remove weights with parchment paper (save for other pie shell baking). Reduce oven temperature to 350°F.
Step 4
While pie crust is baking, add eggs, sugar, vanilla extract, coconut extract and salt to a mixing bowl. Beat well and set aside.
Step 5
Mix 1/4 cup of Coconut Milk and cornstarch in a medium saucepan until cornstarch is completely dissolved.
Step 6
Stirring constantly over a medium heat (being careful not to boil), add remaining Coconut Milk and cook until Coconut Milk begins to thicken, about 2 minutes. Remove from heat.
Step 7
Whisking constantly, pour hot Coconut Milk (a small amount at a time) into egg mixture. Pour coconut mixture into pre-baked pie shell and sprinkle with coconut.
Step 8
Bake 35-40 minutes or until the custard is firmly set. Cool on wire rack. Serve warm or cold.