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:
- Preheat oven to 325F.
- Heat coconut milk and butter over medium heat until butter has melted. Do not boil. Let cool slightly, for about 10 minutes.
- In a medium bowl, whisk together eggs, sugar, flour, and extract until smooth.
- Add in the milk and butter mixture and whisk until smooth. Mix in 1 ¼ cups coconut.
- Pour mixture into chilled pie shell and garnish the top with the remaining ¼ cup shredded coconut.
- 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.
- 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
Description
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.Ingredients
Directions
-
Step 1
Preheat oven to 325F. -
Step 2
Heat coconut milk and butter over medium heat until butter has melted. Cool slightly. -
Step 3
Whisk together eggs, sugar, flour, and coconut extract in a medium bowl. -
Step 4
Add milk mixture to the eggs and whisk. Mix in 1 ¼ cups coconut. -
Step 5
Pour mixture into chilled pie shell, top with remaining shredded coconut, and bake until set. -
Step 6
Cool the pie, then refrigerate until set. Serve chilled with whipped cream.
Servings 8
- Amount Per Serving
- Calories 350kcal
- Calories from Fat 150kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 12g60%
- Cholesterol 85mg29%
- Sodium 200mg9%
- Potassium 150mg5%
- Total Carbohydrate 40g14%
- Dietary Fiber 2g8%
- Sugars 26g
- Protein 5g10%
- Vitamin A 200 IU
- Vitamin C 1 mg
- Calcium 100 mg
- Iron 2 mg
- Vitamin E 1 IU
- Thiamin 0.2 mg
- Riboflavin 0.3 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 30 mcg
- Vitamin B12 0.2 mcg
- Biotin 0.1 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 100 mg
- Magnesium 20 mmol
- Zinc 0.5 mcg
- Selenium 0.3 mg
- Copper 0.1 mg
- Manganese 0.3 mg
- Chromium 0.1 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
