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Coconut Custard Pie Recipe

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3.9 from 2 reviews

A rich and creamy Coconut Custard Pie featuring a flaky all-butter pie crust filled with a smooth custard made from whole milk, eggs, toasted coconut, and subtle hints of vanilla and coconut extract. Perfectly baked to golden perfection and served chilled, garnished with whipped cream and extra toasted coconut flakes for a delightful tropical dessert.

  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings

Ingredients

Pie Crust

  • 1/2 recipe all-butter pie crust

Filling

  • 1-1/2 cups sweetened, flaked coconut (angel flake, approximately 3.9 to 4.2 ounces)
  • 1-1/2 cups whole milk
  • 3 large eggs
  • 1/2 to 1 cup granulated sugar (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional, for enhanced coconut flavor)
  • 1/4 teaspoon salt
  • Pinch of ground nutmeg (optional)
  • 1/2 cup heavy cream

Garnish

  • Lightly-sweetened whipped cream
  • Extra toasted coconut flakes

Instructions

  1. Toast the Coconut: Preheat the oven to 325°F. Spread the sweetened, flaked coconut evenly on a parchment-lined baking sheet. Toast in the oven for 5-8 minutes, stirring once or twice, until the coconut flakes are golden and fragrant. Remove from oven and set aside.
  2. Blind Bake the Pie Crust: Increase oven temperature to 375°F. Prepare the all-butter pie crust according to your recipe for a blind-baked single crust in a 9-inch metal pie plate, which helps achieve a better crust texture for custard pies. Bake until the crust is partially cooked and set aside. Keep the baking sheet used for toasting inside the oven, maintaining the oven temperature at 375°F.
  3. Prepare the Custard Filling: In a large mixing bowl, whisk together the whole milk, eggs, granulated sugar, vanilla extract, coconut extract (if using), salt, and nutmeg (if using) until smooth and fully combined. Stir in the heavy cream and the toasted coconut flakes gently to mix evenly.
  4. Assemble and Bake the Pie: Pour the custard filling into the blind-baked pie crust. Protect the crust edges by placing a pie crust shield over them or covering with foil to prevent burning. Bake the pie at 375°F for 45-50 minutes. Check doneness by inserting a knife into the center; it should come out clean when the pie is properly set. Remove the crust shield 10 minutes before baking is complete to allow the crust edges to brown nicely.
  5. Cool and Chill: Allow the pie to cool to room temperature on a wire rack. Once cooled, cover and refrigerate the pie until chilled, about 2-3 hours, to let the custard fully set.
  6. Serve: Slice the chilled coconut custard pie and serve topped with lightly sweetened whipped cream and a sprinkling of extra toasted coconut flakes for garnish and additional texture.

Notes

  • For a deeper coconut flavor, use the optional coconut extract.
  • Adjust sugar amount according to your desired sweetness level.
  • Using a metal pie plate is recommended for best crust texture in custard pies.
  • Be sure to remove the pie crust shield before the end of baking to achieve a golden crust edge.
  • Allow the pie to chill thoroughly to help the custard set perfectly before slicing.
  • Leftovers can be refrigerated for up to 3 days, covered tightly.
  • Author: Monica
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/coconut-custard-pie-recipe/