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