Cauliflower-Coconut Egg Custard Pie

Whipped to perfection and sprinkled with coconut, this custard pie is sure to please. 

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Serves: 8
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Prep Time: 10 minutes
Cook Time: 4 hours and 45 minutes
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Dietary Preferences:



  • 4 eggs
  • 2 cups whole milk or half & half
  • ¾ cup of sugar
  • ½ cup flour
  • ¼ cup butter (softened)
  • 1 teaspoon of vanilla extract
  • ¼ cup toasted coconut (reserve ¼ cup for garnish after baking)
  • 1 cup of very soft cooked cauliflower (finely chopped)
  • 1 pre-made refrigerated pie crust


  1. Preheat oven to 350 degrees.
  2. Unroll pie crust and place in a 9-inch pie dish. Crimp edges.
  3. In bowl of electric mixer add remaining ingredients and mix at low speed for 1 minute and medium speed until well combined.
  4. Pour egg custard mixture into pie shell and bake for 40 to 50 minutes or until custard is well set and pie does not jiggle.
  5. Remove pie from oven and sprinkle ¼ cup of toasted coconut over baked pie.
  6. Cool and then chill in refrigerator before serving (4 hours).
  7. Refrigerate any left over pie.
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