Coconut Custard Pie
is a creamy, dreamy dessert that brings together the richness of custard with the tropical taste of coconut. It’s not overly sweet, allowing the natural flavors to shine through, making it a perfect dessert for any occasion.
The smooth, velvety texture of the custard pairs wonderfully with the chewy coconut flakes, creating a bite that’s satisfying yet light. Whether you’re a fan of coconut or just love a classic pie, this Coconut Custard Pie is sure to be a hit. And if coconut isn’t your thing, feel free to leave it out—though the pie might lose its tropical flair, it will still be just as delicious!
Kitchen Equipment Needed:
- 9-inch pie dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Baking sheet (optional)
- Cooling rack
Ingredients:
- 1 (9-inch) unbaked pie crust
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups sweetened shredded coconut
- 1/2 teaspoon nutmeg (optional, for sprinkling)
Directions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare the Custard: In a large bowl, whisk together the eggs, sugar, vanilla extract, and salt until smooth. Add the milk and heavy cream, whisking until fully combined.
- Add Coconut: Stir in the shredded coconut until it is evenly distributed throughout the custard mixture.
- Assemble the Pie: Place the unbaked pie crust into the pie dish, trimming and crimping the edges as desired. Pour the custard mixture into the pie crust, ensuring the coconut is evenly spread.
- Bake: Place the pie dish on a baking sheet for easier handling (optional) and bake for 45-50 minutes or until the custard is set and a knife inserted in the center comes out clean. If the edges of the crust brown too quickly, cover them with aluminum foil.
- Cool: Remove the pie from the oven and transfer it to a cooling rack. Let it cool completely before serving.
- Optional Garnish: Sprinkle a light dusting of nutmeg over the top of the pie before serving for an extra touch of warmth.
Prep Time:
15 minutes
Cook Time:
45-50 minutes
Total Time:
1 hour 5 minutes
Nutrition (per serving):
- Calories: 310
- Fat: 18g
- Carbohydrates: 34g
- Protein: 5g
- Fiber: 1g
- Sugar: 24g
- Sodium: 210mg
This Coconut Custard Pie combines creamy custard and chewy coconut in every bite. Whether you’re serving it at a holiday dinner or enjoying a slice with coffee, it’s a dessert that’s sure to impress!
Coconut Custard Pie
a creamy, dreamy dessert that brings together the richness of custard with the tropical taste of coconut. It’s not overly sweet, allowing the natural flavors to shine through, making it a perfect dessert for any occasion. The smooth, velvety texture of the custard pairs wonderfully with the chewy coconut flakes, creating a bite that’s satisfying yet light.
Equipment
- 9-inch pie dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Baking sheet (optional)
- Cooling rack
Ingredients
- 1 9-inch unbaked pie crust
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups sweetened shredded coconut
- 1/2 teaspoon nutmeg optional, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare the Custard: In a large bowl, whisk together the eggs, sugar, vanilla extract, and salt until smooth. Add the milk and heavy cream, whisking until fully combined.
- Add Coconut: Stir in the shredded coconut until it is evenly distributed throughout the custard mixture.
- Assemble the Pie: Place the unbaked pie crust into the pie dish, trimming and crimping the edges as desired. Pour the custard mixture into the pie crust, ensuring the coconut is evenly spread.
- Bake: Place the pie dish on a baking sheet for easier handling (optional) and bake for 45-50 minutes or until the custard is set and a knife inserted in the center comes out clean. If the edges of the crust brown too quickly, cover them with aluminum foil.
- Cool: Remove the pie from the oven and transfer it to a cooling rack. Let it cool completely before serving.
- Optional Garnish: Sprinkle a light dusting of nutmeg over the top of the pie before serving for an extra touch of warmth.
- Prep Time:
- 15 minutes
- Cook Time:
- 45-50 minutes
- Total Time:
- 1 hour 5 minutes
- Nutrition (per serving):
- Calories: 310
- Fat: 18g
- Carbohydrates: 34g
- Protein: 5g
- Fiber: 1g
- Sugar: 24g
- Sodium: 210mg
- This Coconut Custard Pie combines creamy custard and chewy coconut in every bite. Whether you’re serving it at a holiday dinner or enjoying a slice with coffee, it’s a dessert that’s sure to impress!
