Coconut Custard Pie
Dried coconut is sold in two styles: shredded and flaked. Either variety may be used here. Both are often sold sweetened, as called for in this recipe, although it is possible to buy unsweetened dried coconut in specialty-foods stores. Look for dried coconut in plastic bags or cans on market shelves. Once the container has been opened, refrigerate the coconut. Toasting the coconut will bring out its naturally nutty flavor.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 batch Basic Pie Dough (see related recipe at left)
- 1 1/2 cups sweetened shredded or flaked dried coconut
- 3 eggs
- 1 cup sugar
- 1/4 tsp. salt
- 2 Tbs. all-purpose flour
- 1 cup milk
- 1 Tbs. unsalted butter, melted
- 2 tsp. fresh lemon juice, strained
- 1 tsp. finely grated lemon zest