A Coconut Custard Pie is a classic dessert that’s sweet, creamy, and full of coconut flavor. It’s a perfect balance of a smooth custard filling with a slightly crispy, flaky crust. Here’s a simple recipe to make this delicious pie!
Ingredients:
For the Custard Filling:
- 1 1/2 cups sweetened shredded coconut
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour (optional, for thickening)
For the Crust:
- 1 pre-made pie crust (or homemade, if preferred)
For Garnish (optional):
- Whipped cream
- Extra shredded coconut (toasted or plain)
Instructions:
- Prepare the Oven and Pie Crust:
- Preheat your oven to 350°F (175°C).
- If using a pre-made pie crust, place it in a 9-inch pie dish and set aside. If using a homemade crust, blind bake it for about 10 minutes to set before adding the filling (optional, but helps prevent sogginess).
- Make the Coconut Custard Filling:
- In a medium bowl, whisk together the eggs, sweetened condensed milk, whole milk, vanilla extract, and salt until well combined.
- Add the shredded coconut and flour (if using) to the mixture and stir to combine. The flour helps thicken the custard slightly, but you can skip it if you prefer a softer filling.
- Fill the Pie Crust:
- Pour the coconut custard mixture into the prepared pie crust, spreading it evenly.
- Bake the Pie:
- Place the pie on the middle rack of the preheated oven and bake for 45-50 minutes, or until the custard is set and the top is golden brown. You can check for doneness by gently shaking the pie—if the center is slightly firm and doesn’t jiggle too much, it’s ready.
- If the edges of the crust start to brown too much before the filling is set, cover the edges with aluminum foil to prevent burning.
- Cool and Serve:
- Allow the pie to cool to room temperature, then refrigerate it for at least 2 hours to let the custard fully set.
- Serve the pie chilled, topped with whipped cream and a sprinkle of toasted coconut if desired.
Tips:
- To Toast Coconut: If you’d like to garnish with toasted coconut, spread shredded coconut on a baking sheet and bake it at 350°F (175°C) for about 5-7 minutes, stirring occasionally, until golden brown. Keep a close eye on it, as it can burn quickly.
- Make Ahead: This pie can be made a day ahead and kept in the fridge, making it a great option for busy days.
Enjoy your Coconut Custard Pie! It’s a perfect dessert for any occasion, from holidays to casual get-togethers.
