Cranberry Coconut Custard Pie
Serves: 8 pieces
  • 1 pie crust, unbaked
  • 1 cup cranberries
  • 1/4 cup water
  • 2/3 cup + 2 tablespoons sugar
  • 3 large eggs, room temperature
  • 1-14 oz can coconut milk
  • 3/4 cup whole milk
  • 2 tablespoons flour
  • 1 1/2 cups shredded sweetened coconut
  • 1/4 teaspoon salt
  • 1/2 teaspoon coconut extract
  1. In a skillet over medium-high heat stir cranberries with water and 2 tablespoons sugar.
  2. Preheat oven to 350 degrees,
  3. Simmer until cranberries are softened, press them with a spatula and cook the mixture until the liquid has thickened and dried out a bit, like a paste.
  4. Place cranberry mixture with coconut milk into a cup or bowl and blend with an immersion blender until smooth or in a food processor.
  5. In a medium bolw, whisk 2/3 cups sugar with eggs until fluffy.
  6. Stir milk into the egg mixture then mix in flour, coconut, salt, and coconut extract.
  7. Stir cranberry mixture into egg mixture unitl smooth.
  8. Pour pie filling into pie crust.
  9. Cover the edges of the pie crust with foil so it doens't brown too much.
  10. Bake for 20 minutes, then remove foil and bake for 40 more mintues or until a knife inserted into the center comes out clean.
  11. Let pie completely cool, then put it in the refrigerator to completely chill at least 4 hours.
  1. Top with whipped cream and toasted coconut (instructions and links for those posts here > Stabilized Whipped Cream, toasted coconut in the oven toast cocont in a pan on the stove.
Recipe by Created by Diane at