Coconut Custard Pie is a creamy, rich dessert with a golden, slightly crisp topping. The toasted coconut adds a wonderful depth of flavor to the smooth custard, making each bite irresistible. This pie is a perfect way to end a meal and is especially great for holiday gatherings or a cozy family dinner.
Ingredients
- 1 9-inch unbaked pie crust
- 1 cup sweetened shredded coconut
- 2 cups milk
- 4 eggs
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions
- Preheat your oven to 350°F (175°C).
- Spread the shredded coconut evenly on a baking sheet. Bake for about 5 minutes, or until the coconut turns light golden brown. Keep an eye on it to avoid burning.
- In a medium saucepan, combine the milk and toasted coconut. Heat over low heat until the mixture begins to simmer. Remove from heat and allow it to cool slightly.
- In a large mixing bowl, beat the eggs, sugar, flour, butter, vanilla extract, and salt until smooth. Gradually stir in the milk and coconut mixture.
- Pour the custard mixture into the unbaked pie crust.
- Bake in the preheated oven for 40 to 45 minutes, or until the custard is set in the middle. You can check by inserting a knife or toothpick into the center – it should come out clean.
- Let the pie cool completely before serving. This will help the custard set properly.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Variations
- Coconut and Chocolate: Add chocolate chips or cocoa powder to the custard mixture for a delicious chocolate-coconut combination.
- No-Bake Version: For a simpler version, use a pre-baked crust and chill the pie to set the custard without baking.
- Almond Flavor: Swap the vanilla extract for almond extract for a subtle, nutty twist to complement the coconut flavor.
Storage/Reheating
- Storage: Store any leftover pie in the refrigerator. It will keep for up to 3 days.
- Reheating: Coconut Custard Pie is best served chilled, but you can warm individual slices in the microwave for 20-30 seconds if you prefer it slightly warm.
10 FAQs
- Can I use a store-bought pie crust? Yes, a store-bought pie crust can save you time. Just make sure to use an unbaked version for this recipe.
- Can I use unsweetened coconut instead of sweetened shredded coconut? You can use unsweetened coconut, but you may need to adjust the sugar content to balance the flavor.
- Can I make this pie without eggs? For an egg-free version, try using egg replacers or vegan custard options, though the texture may vary.
- Can I freeze Coconut Custard Pie? While the pie can technically be frozen, it’s best enjoyed fresh. The custard texture may change slightly after freezing and thawing.
- How can I make the custard firmer? If you’d like a firmer custard, add a bit more flour or cornstarch to the mixture. This will help thicken the filling.
- Can I use a different type of milk? Yes, you can substitute the milk with coconut milk for an extra coconut flavor, or use almond milk or oat milk for a dairy-free version.
- How do I know when the pie is done? The pie is done when the center is set and a knife or toothpick inserted into the middle comes out clean.
- Can I use a deep-dish pie crust? Yes, a deep-dish pie crust can be used, but you may need to increase the baking time slightly to ensure the custard sets properly.
- Can I add other flavorings to the custard? Yes, spices such as cinnamon or nutmeg can be added for a warm, spicy flavor that complements the coconut.
- Is this pie served warm or cold? This pie is typically served cold after being allowed to cool completely, but it can also be enjoyed at room temperature.
Conclusion
Coconut Custard Pie is a delightful dessert that combines the richness of custard with the tropical flavor of coconut. This recipe is simple to make yet results in a deliciously creamy, satisfying treat that is sure to be a hit with coconut lovers. Whether you’re serving it for a holiday, a special occasion, or just because, this pie is a wonderful addition to any dessert table.
PrintCoconut Custard Pie
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This Coconut Custard Pie is a creamy and delicious dessert with a rich coconut flavor, set in a buttery pie crust. With its smooth custard filling and toasted coconut topping, this pie is a perfect treat for any occasion!
Ingredients
- 1 9-inch unbaked pie crust
- 1 cup sweetened shredded coconut
- 2 cups milk
- 4 eggs
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Spread coconut on a baking sheet and bake for 5 minutes, or until light golden brown.
- In a medium saucepan, combine milk and toasted coconut. Bring to a simmer over low heat, then remove from heat and let cool.
- In a large bowl, beat eggs, sugar, flour, butter, vanilla, and salt together. Gradually stir in the milk mixture. Pour into the unbaked pie shell.
- Bake for 40 to 45 minutes, or until set in the middle. Allow to cool before serving.
Notes
- You can substitute the regular pie crust with a graham cracker crust for a different texture.
- For extra coconut flavor, sprinkle some toasted coconut on top of the pie before serving.
- Make sure to let the pie cool completely before slicing to allow the custard to set properly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes