Coconut Custard Pie is a creamy and decadent dessert that combines a silky custard filling with the tropical sweetness of coconut. This pie is baked to perfection, creating a golden crust and a luscious center that melts in your mouth.
Perfect for coconut lovers, it’s a simple yet elegant dessert that works wonderfully for family gatherings, potlucks, or a sweet treat any time of the year.
Kitchen Equipment Needed
- Pie pan (9-inch)
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Baking sheet (optional, for stability during baking)
Ingredients Overview
- Pie Crust: Use a homemade or store-bought crust as the base for this creamy pie.
- Coconut: Shredded sweetened coconut adds texture and tropical flavor to the filling.
- Eggs: Provide structure and richness to the custard.
- Milk and Cream: The combination ensures a creamy, luscious custard.
- Sugar: Sweetens the filling to balance the coconut’s natural flavor.
- Vanilla Extract: Enhances the overall flavor profile with a hint of sweetness.
- Nutmeg (Optional): A sprinkle on top adds a warm, subtle spice that complements the custard.
Ingredients
- 1 unbaked 9-inch pie crust
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded sweetened coconut
- Optional: A pinch of nutmeg for garnish
Step-by-Step Instructions
- Prepare the Pie Crust
Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie pan, crimp the edges, and set aside. - Mix the Filling
In a large mixing bowl, whisk together the eggs, sugar, and melted butter until smooth. Gradually add the milk, heavy cream, and vanilla extract, whisking until well combined. - Incorporate the Coconut
Stir in the shredded coconut, ensuring it is evenly distributed throughout the custard mixture. - Pour and Assemble
Pour the filling into the prepared pie crust. If desired, sprinkle a pinch of nutmeg over the top for added flavor. - Bake the Pie
Place the pie on a baking sheet for stability and bake in the preheated oven for 50–60 minutes, or until the custard is set and the top is golden brown. The center should jiggle slightly but not be liquid. - Cool and Serve
Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours to allow the custard to fully set before serving.
Recipe Tips
- Prevent Overbaking: Keep an eye on the pie during the last 10 minutes of baking to avoid overcooking the custard.
- Room Temperature Ingredients: Bring eggs and dairy to room temperature for a smoother filling.
- Blind Baking: If you prefer a crisper crust, blind bake the pie crust for 10 minutes before adding the filling.
What to Serve With This Recipe
- A dollop of freshly whipped cream or a scoop of vanilla ice cream pairs beautifully with the pie.
- Serve with a cup of coffee or tea for a delightful afternoon treat.
- Top with toasted coconut flakes for an extra touch of texture and flavor.
Frequently Asked Questions
Can I use unsweetened coconut?
Yes, but you may want to increase the sugar slightly to balance the flavor.
How do I store the pie?
Store the pie covered in the refrigerator for up to 3–4 days.
Can I freeze Coconut Custard Pie?
Yes, you can freeze the pie once it has cooled completely. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Serving Suggestions
- Enjoy as a standalone dessert or with fresh fruit on the side.
- Add a drizzle of caramel or chocolate sauce for a decadent twist.
- Garnish with powdered sugar or toasted coconut flakes for a decorative touch.
Coconut Custard Pie
Coconut Custard Pie is a creamy and decadent dessert that combines a silky custard filling with the tropical sweetness of coconut. This pie is baked to perfection, creating a golden crust and a luscious center that melts in your mouth.
Ingredients
- 1 unbaked 9-inch pie crust
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup unsalted butter melted
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded sweetened coconut
- Optional: A pinch of nutmeg for garnish
Instructions
- Prepare the Pie Crust
- Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie pan, crimp the edges, and set aside.
- Mix the Filling
- In a large mixing bowl, whisk together the eggs, sugar, and melted butter until smooth. Gradually add the milk, heavy cream, and vanilla extract, whisking until well combined.
- Incorporate the Coconut
- Stir in the shredded coconut, ensuring it is evenly distributed throughout the custard mixture.
- Pour and Assemble
- Pour the filling into the prepared pie crust. If desired, sprinkle a pinch of nutmeg over the top for added flavor.
- Bake the Pie
- Place the pie on a baking sheet for stability and bake in the preheated oven for 50–60 minutes, or until the custard is set and the top is golden brown. The center should jiggle slightly but not be liquid.
- Cool and Serve
- Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours to allow the custard to fully set before serving.
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