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Recipe courtesy of Kelis Rogers

Coconut Custard Pie

  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 8 servings
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3 large eggs, at room temperature

1 cup heavy cream 

Half a 15-ounce can cream of coconut, such as Coco Lopez 

1/2 cup sugar 

2 tablespoons (1/4 stick) unsalted butter, melted

1 tablespoon vanilla extract 

1 1/2 cups sweetened flake coconut 

1/4 cup semisweet chocolate chunks 

1 premade pie crust (rolled and fitted into a 9-inch pie plate) 


  1. Preheat the oven to 375 degrees F.
  2. Whisk together the eggs, heavy cream, cream of coconut, sugar, melted butter and vanilla extract in a large bowl until well blended. Stir in the coconut and chocolate chunks.
  3. Pour into the pie crust and bake until firm, about 30 minutes.

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