Egg Custard Pie with Coconut
Egg Custard Pie with Coconut is a rich, baked dessert featuring a smooth, creamy egg custard filling infused with shredded coconut, typically set in a flaky pie crust. It combines the classic textures of a traditional egg custard pie with the tropical flavor and chewiness of coconut. This variation is popular in many tropical regions and among communities with strong coconut culinary traditions.
🍽️ Nutrition at a glance
This pie is generally high in fat and carbohydrates, with the fat coming from the egg yolks, butter in the crust, and coconut. It provides a good source of energy, along with key nutrients like calcium and phosphorus from the dairy and eggs, and a rough estimate is around 350-450 calories per typical slice.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 7 g |
| Carbs | 38 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 24 g |
| Sodium | 220 mg |
| Calcium | 80 mg |
| Phosphorus | 110 mg |
| Vitamin B12 | 0.3 mcg |
| Selenium | 8 mcg |
| Manganese | 0.4 mg |
| Iron | 1.2 mg |
| Potassium | 150 mg |
| Vitamin A | 120 mcg |
Per 1 slice (1/8 of a 9-inch pie, approx. 120 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish represents a fusion of European custard pie traditions with tropical ingredients, often found in Caribbean, Southeast Asian, and Pacific Island cuisines. Nutritionally, the coconut adds not only flavor but also medium-chain triglycerides (MCTs), a type of fat that is metabolized differently than most other fats.
