Why Make This Recipe

Coconut Custard Pie is a delightful dessert that brings the taste of tropical paradise right to your kitchen. It’s creamy, sweet, and has a beautiful coconut flavor that will satisfy anyone’s sweet tooth. This pie is perfect for gatherings, holidays, or simply as a treat for yourself. It’s easy to make and is sure to impress your family and friends.

How to Make Coconut Custard Pie

Ingredients:

• 1 9-inch pie crust shell (homemade or store-bought)
• 3 large eggs (whisked)
• ¾ cup granulated sugar
• ¼ teaspoon salt
• 1 teaspoon coconut extract (or substitute with vanilla extract)
• 1 cup whole milk (or evaporated milk)
• 1 cup coconut milk (full-fat, well-mixed)
• 1 cup shredded sweetened coconut (or use unsweetened for less sweetness)
• Whipped cream (for topping, optional)
• Toasted coconut (optional garnish)

Directions:

1. Preheat the oven to 450°F (232°C).
2. Roll out the pie crust and fit it into a 9-inch pie plate. Trim and crimp the edges, then refrigerate while preparing the filling.
3. In a large bowl, whisk the eggs until frothy. Gradually add sugar and salt, mixing until smooth.
4. Stir in coconut extract, whole milk, and coconut milk. Whisk until combined.
5. Fold in shredded coconut until evenly distributed.
6. Pour the custard mixture into the chilled pie shell.
7. Bake at 450°F for 20 minutes. Reduce heat to 350°F (177°C), cover crust edges with foil, and bake for another 20–25 minutes.
8. Check for doneness by inserting a toothpick near the center; it should come out mostly clean, with a slight jiggle in the center.
9. Cool the pie at room temperature, then refrigerate for at least 4 hours or overnight to fully set.
10. Serve chilled with whipped cream and a sprinkle of toasted coconut, if desired.

How to Serve Coconut Custard Pie

Coconut Custard Pie is best served chilled straight from the refrigerator. You can cut it into slices and add a dollop of whipped cream on top. For extra flavor and crunch, sprinkle some toasted coconut on each slice. This pie makes a wonderful dessert for any occasion!

How to Store Coconut Custard Pie

To store your Coconut Custard Pie, place it in an airtight container or cover it tightly with plastic wrap. It can be kept in the refrigerator for up to 4-5 days. If you want to keep it longer, consider freezing it. Wrap the pie tightly in plastic wrap and then in aluminum foil, and it can last for up to 3 months in the freezer. Just remember to thaw it in the refrigerator before serving.

Tips to Make Coconut Custard Pie

1. For a richer flavor, use full-fat coconut milk instead of low-fat.
2. If you like a sweeter pie, feel free to adjust the sugar to taste.
3. For a golden crust, brush the edges with egg wash before baking.
4. Let the pie set in the fridge overnight for the best taste and texture.

Variation

You can change the flavor by adding chocolate chips, lime zest, or even a layer of pineapple for a tropical twist. Experiment to find your favorite version!

FAQs

1. Can I use unsweetened coconut in this recipe?
Yes, you can use unsweetened coconut if you prefer a less sweet pie.

2. Can I make the pie crust from scratch?
Absolutely! Homemade pie crust adds a personal touch and can enhance the flavor of your Coconut Custard Pie.

3. How do I know when the pie is done baking?
Insert a toothpick near the center of the pie; it should come out mostly clean but with a slight jiggle in the middle. This indicates that the custard is set but still creamy.

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Coconut Custard Pie

A delightful, creamy dessert that brings the taste of tropical paradise to your kitchen, perfect for gatherings and holidays.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American, Tropical

Servings 8 servings

Calories 300 kcal

Ingredients

  

Pie Shell

• 1 9-inch 9-inch pie crust shell (homemade or store-bought)

Filling

• 3 large large eggs (whisked)
• ¾ cup granulated sugar Adjust to taste for sweetness
• ¼ teaspoon salt
• 1 teaspoon coconut extract (or substitute with vanilla extract)
• 1 cup whole milk (or evaporated milk)
• 1 cup coconut milk (full-fat, well-mixed) Use full-fat for richer flavor
• 1 cup shredded sweetened coconut (or use unsweetened for less sweetness)

Toppings

• Whipped cream For topping, optional
• Toasted coconut Optional garnish

Instructions

 

Preparation

• Preheat the oven to 450°F (232°C).
• Roll out the pie crust and fit it into a 9-inch pie plate. Trim and crimp the edges, then refrigerate while preparing the filling.

Mixing Filling

• In a large bowl, whisk the eggs until frothy. Gradually add sugar and salt, mixing until smooth.
• Stir in coconut extract, whole milk, and coconut milk. Whisk until combined.
• Fold in shredded coconut until evenly distributed.

Baking

• Pour the custard mixture into the chilled pie shell.
• Bake at 450°F for 20 minutes. Reduce heat to 350°F (177°C), cover crust edges with foil, and bake for another 20–25 minutes.
• Check for doneness by inserting a toothpick near the center; it should come out mostly clean, with a slight jiggle in the center.

Cooling

• Cool the pie at room temperature, then refrigerate for at least 4 hours or overnight to fully set.

Serving

• Serve chilled with whipped cream and a sprinkle of toasted coconut, if desired.

Notes

For a richer flavor, use full-fat coconut milk instead of low-fat. Adjust the sugar to taste for sweetness. Brush the edges of the crust with egg wash for a golden look. Let the pie set in the fridge overnight for the best taste and texture.

Keyword Coconut Custard Pie, Custard Pie, Desserts, Pie Recipe, Tropical Dessert