Coconut Custard Pie

Indulge in the creamy goodness of Coconut Custard Pie, a delightful dessert that combines the tropical flavor of coconut with a silky custard filling. This pie is a perfect treat for coconut lovers and those looking for a simple, yet delicious dessert option.

Why Make This Recipe

If you enjoy the distinct taste of coconut and the smooth texture of custard, this recipe is a must-try. It offers a perfect balance of sweetness and richness, making it a comforting and satisfying treat for any occasion.

How to Make Coconut Custard Pie

Ingredients:

• 1 9-inch deep dish pie crust (thawed, but still chilled)


• 1 cup unsweetened coconut milk


• 4 tablespoons salted butter


• 3 large eggs (room temperature)


• 1 cup granulated sugar


• 1 ½ tablespoons all-purpose flour


• 1 teaspoon coconut extract


• 1 ½ cups sweetened shredded coconut (divided)

Directions:

1. Preheat oven to 325F.


2. Heat coconut milk and butter over medium heat until butter has melted. Do not boil. Let cool slightly, for about 10 minutes.


3. In a medium bowl, whisk together eggs, sugar, flour, and extract until smooth.


4. Add in the milk and butter mixture and whisk until smooth. Mix in 1 ¼ cups coconut.


5. Pour mixture into chilled pie shell and garnish the top with the remaining ¼ cup shredded coconut.


6. Place on a small sheet pan and bake until the pie is set, but the center is slightly jiggly and the top is golden brown.


7. Remove pie from the oven and let cool to room temperature, about 1 hour. Place in the refrigerator and continue cooling until the pie is set and chilled, about 2 hours. Serve with whipped cream and enjoy!

How to Serve Coconut Custard Pie

Serve slices of Coconut Custard Pie chilled, with a dollop of whipped cream on top for an extra touch of sweetness. Pair it with a cup of coffee or tea for a delightful dessert experience.

How to Store Coconut Custard Pie

Store any leftover Coconut Custard Pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3-4 days. It is best enjoyed fresh, but can be kept for a few days for later indulgence.

Tips to Make Coconut Custard Pie

• Ensure the pie crust is still chilled before pouring in the custard mixture for a flaky crust.


• Whisk the custard mixture well to avoid any lumps in the filling.


• Be careful not to overbake the pie; the center should be slightly jiggly when it comes out of the oven.

Variation

For a twist on the classic recipe, you can add a layer of chocolate ganache or a sprinkling of toasted almonds on top of the pie before serving for extra flavor and texture.

Coconut Custard Pie

Enjoy the tropical goodness of coconut combined with a silky custard filling in this delightful Coconut Custard Pie. Perfect for coconut lovers and those craving a simple yet delicious dessert.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Rest Time 2 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Desert

Servings 8

Calories 350 kcal

Ingredients

  

• 1 9-inch deep dish pie crust (thawed, but still chilled)
• 1 cup unsweetened coconut milk
• 4 tablespoons salted butter
• 3 large eggs (room temperature)
• 1 cup granulated sugar
• 1 ½ tablespoons all-purpose flour
• 1 teaspoon coconut extract
• 1 ½ cups sweetened shredded coconut (divided)

Instructions

 

• Preheat oven to 325F.
• Heat coconut milk and butter over medium heat until butter has melted. Cool slightly.
• Whisk together eggs, sugar, flour, and coconut extract in a medium bowl.
• Add milk mixture to the eggs and whisk. Mix in 1 ¼ cups coconut.
• Pour mixture into chilled pie shell, top with remaining shredded coconut, and bake until set.
• Cool the pie, then refrigerate until set. Serve chilled with whipped cream.

Notes

Make sure the pie is chilled before serving for the best texture and taste.

Keyword Coconut Custard Pie, coconut dessert, coconut pie, dessert recipe