Coconut Custard Pie Recipe
Coconut Custard Pie Recipe
Table of Contents
Coconut Custard Pie Recipe
This coconut custard pie recipe features a creamy, rich custard filling with a subtle coconut flavor. Perfect for any occasion, this pie combines the smoothness of custard with the tropical sweetness of coconut for a decadent dessert that’s sure to be a crowd pleaser. With a buttery, flaky crust, this coconut custard pie will become a staple in your dessert rotation.
Description
Looking for a dessert that perfectly blends smooth custard and the tropical flavor of coconut? This coconut custard pie recipe is the ideal treat for anyone who loves a custardy filling with a touch of coconut. Whether you’re preparing a family dessert or baking for a holiday, this pie will quickly become a favorite.
Coconut custard pie is a classic dessert with a delightful twist, combining the comfort of a custard pie with the exotic taste of shredded coconut. The custard filling is rich and silky, made with eggs, milk, sugar, and coconut, baked to perfection in a golden, flaky pie crust.
What makes this coconut custard pie so special is the balance between the custard’s creaminess and the coconut’s chewy texture. The sweetness of the coconut enhances the pie’s flavor, while the custard filling provides a smooth, velvety texture that contrasts wonderfully with the crust’s crunch. This pie is baked at the perfect temperature to ensure the custard sets properly, making it a delicious and comforting dessert.
This Coconut Custard Pie Recipe calls for simple, readily available ingredients, most of which you likely already have in your pantry. It’s easy to make, but the results are so impressive that you’ll feel like you’re serving a professional quality dessert. While it’s best served chilled, this pie can be made ahead of time, making it a great choice for busy hosts and bakers. You can enjoy it as a treat for the family or serve it during special occasions such as Thanksgiving or Christmas.
Not only is this coconut custard pie recipe indulgent, but it also serves as a lovely addition to your holiday table. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream, and the combination of the custard and coconut creates a depth of flavor that appeals to a wide range of palates.
Whether you’re baking for the holidays, a potluck, or just because you want to enjoy a homemade dessert, this coconut custard pie recipe is sure to impress. The balance of flavors, combined with the ease of preparation, makes it an ideal choice for any baker.
Ingredients
- 1 unbaked pie crust (store bought or homemade)
- 1 cup shredded sweetened coconut
- 1 cup whole milk
- 1 cup heavy cream
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon cornstarch (optional, for extra thickening)
Instructions
- Preheat your oven to 350°F (175°C). Place the pie crust on a baking sheet and set it aside.
- Prepare the custard filling: In a medium sized mixing bowl, whisk together the eggs and sugar until the mixture is smooth. Gradually add the milk and heavy cream, continuing to whisk to incorporate. Add the vanilla extract, salt, and nutmeg (if using), then mix well.
- Add the coconut: Stir in the shredded coconut, ensuring it is evenly distributed throughout the custard mixture. If you prefer a thicker custard, you can mix in the cornstarch to thicken the filling slightly.
- Fill the pie crust: Carefully pour the coconut custard mixture into the prepared pie crust. Make sure the coconut is evenly spread across the surface.
- Bake the pie: Place the pie in the preheated oven and bake for 45-50 minutes, or until the custard is set and lightly golden on top. The custard should slightly jiggle in the center when you gently shake the pie. If the crust begins to brown too quickly, cover the edges with foil or a pie shield.
- Cool and chill: Remove the pie from the oven and allow it to cool to room temperature. Once it has cooled, refrigerate it for at least 2 hours to let the custard fully set.
- Serve: Once chilled, slice the pie and serve with whipped cream or vanilla ice cream if desired.
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Coconut Custard Pie Recipe
Ingredients
- 1 unbaked pie crust store bought or homemade
- 1 cup shredded sweetened coconut
- 1 cup whole milk
- 1 cup heavy cream
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg optional
- 1 tablespoon cornstarch optional, for extra thickening
Instructions
- Preheat your oven to 350°F (175°C). Place the pie crust on a baking sheet and set it aside.
- Prepare the custard filling: In a medium sized mixing bowl, whisk together the eggs and sugar until the mixture is smooth. Gradually add the milk and heavy cream, continuing to whisk to incorporate. Add the vanilla extract, salt, and nutmeg (if using), then mix well.
- Add the coconut: Stir in the shredded coconut, ensuring it is evenly distributed throughout the custard mixture. If you prefer a thicker custard, you can mix in the cornstarch to thicken the filling slightly.
- Fill the pie crust: Carefully pour the coconut custard mixture into the prepared pie crust. Make sure the coconut is evenly spread across the surface.
- Bake the pie: Place the pie in the preheated oven and bake for 45-50 minutes, or until the custard is set and lightly golden on top. The custard should slightly jiggle in the center when you gently shake the pie. If the crust begins to brown too quickly, cover the edges with foil or a pie shield.
- Cool and chill: Remove the pie from the oven and allow it to cool to room temperature. Once it has cooled, refrigerate it for at least 2 hours to let the custard fully set.
- Serve: Once chilled, slice the pie and serve with whipped cream or vanilla ice cream if desired.
Notes
- Pie crust tip: You can use a pre made pie crust or make your own. A flaky, butter based crust works best with this rich custard filling.
- Coconut texture: If you prefer a smoother custard, you can pulse the coconut in a food processor to chop it finely before adding it to the filling.
- Storage: Store leftovers in the refrigerator for up to 3 days. Make sure to cover the pie with plastic wrap or aluminum foil to keep it fresh.
- Make ahead: This coconut custard pie can be made a day in advance, making it an excellent choice for holiday gatherings or busy occasions.
- For a twist: Add a tablespoon of dark rum or a teaspoon of almond extract to the custard filling for a different flavor profile.
