Coconut Custard Pie
Ingredients
- 1pie crust shell
prepared
- 3 largeeggs
beaten
- ½ cgranulated sugar
- ⅛ tspsalt
- 1 tspcoconut extract
- 1 cwhole milk
- 1 ccoconut milk
well mixed
- 2 csweetened shredded coconut
- whipped cream for garnish
Directions
- 1
Preheat oven to 450° F.
- 2
Roll out the dough into an 11-12” circle. Gently place it into a standard depth 9” pie plate. Trim the excess edges and crimp. Place in the refrigerator while preparing the filling.
- 3
To prepare the filling start by whisking the eggs, gradually adding in sugar and salt. Whisk until smooth and frothy. Add the coconut extract, milk and coconut milk. Be sure to mix the coconut milk before adding to the eggs. Last, add the shredded coconut and whisk into the filling. Pour the batter into the prepared pie shell.
- 4
Place pie plate on the lower rack in the oven. Bake at 450°F for 20 minutes. After 20 minutes, turn the oven down to 350° F and cover the crust with foil or a pie shield to prevent burning. Bake for another 20-25 minutes.
- 5
The pie will still be slightly jiggly on top, but stick a toothpick around the pie to ensure the filling has baked. If there is any bubbling or liquid on top, dab it lightly with a paper towel.
- 6
Allow the pie to cool completely before serving. I suggest refrigerating and serving cold.
Coconut Custard Pie
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Ratings & Reviews
Based on 12 ratings
Rating Breakdown
About this Recipe
Craving a classic, comforting dessert that transports you with every bite? This Coconut Custard Pie is your answer, delivering a truly melt-in-your-mouth experience that feels both indulgent and wonderfully familiar. It’s an easy-to-make recipe that promises a creamy, dreamy outcome perfect for any occasion.
What makes this pie so special is its commitment to rich, authentic flavor. You'll find plenty of sweetened shredded coconut baked right into the luscious homemade coconut custard, ensuring that signature tropical taste shines through. Paired with a favorite flaky pie crust, every forkful offers a delightful contrast in textures that sets this dessert apart.
Prepare yourself for a dessert that’s elegantly simple yet incredibly satisfying. The custard is wonderfully creamy, with a rich, sweet coconut essence from both coconut milk and coconut extract. The generous two cups of shredded coconut provide a lovely chew, while the tender, flaky crust cradles it all beautifully. It’s a pie that promises a comforting, sweet finish to any meal, inviting you back for another slice.
While this pie is delightful as is, you can personalize it to your taste. For an even more intense coconut flavor, you could toast some of the shredded coconut before adding it to the custard. If you enjoy a hint of warmth, a pinch of nutmeg or a splash of vanilla extract can complement the coconut beautifully, though the pure coconut extract in the recipe provides a clean, focused flavor. Feel free to use your preferred prepared pie crust, whether homemade or store-bought, to suit your baking style.
This Coconut Custard Pie is ideal for family gatherings, holiday meals, or simply as a special treat on a quiet Sunday afternoon. Serve it chilled, topped generously with homemade whipped cream, as suggested. A light dusting of toasted coconut flakes or a simple fresh berry garnish can add an extra touch of elegance.