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Coconut Custard Pie Recipe

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4 from 1 review

This creamy coconut custard pie features a rich homemade coconut custard with shredded sweetened coconut baked into a flaky pie crust. Topped with light homemade whipped cream, it is a perfect dessert to serve chilled for a melt-in-your-mouth experience.

  • Total Time: 5 hours 10 minutes
  • Yield: 8 slices

Ingredients

Pie Crust

  • 1 Pie crust shell, prepared

Coconut Custard Filling

  • 3 Large eggs, beaten
  • ½ cup (95g) granulated sugar
  • 1/8 teaspoon salt
  • 1 teaspoon (5ml) coconut extract
  • 1 cup (236ml) whole milk
  • 1 cup (236ml) coconut milk, well mixed
  • 2 cups (240g) sweetened shredded coconut

Garnish

  • Whipped cream for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 450°F (232°C) to ensure it’s hot enough for the initial baking phase.
  2. Prepare Pie Crust: Roll out the dough into an 11-12 inch circle and gently place it into a standard 9-inch deep pie plate. Trim excess dough and crimp the edges for a decorative finish. Refrigerate the crust while preparing the filling to keep it firm.
  3. Make Custard Filling: In a mixing bowl, whisk together the eggs. Gradually add the sugar and salt, whisking until the mixture becomes smooth and frothy. Add coconut extract, then stir in the well-mixed coconut milk and whole milk. Fold in the shredded coconut thoroughly to combine all ingredients.
  4. Assemble Pie: Pour the coconut custard batter into the chilled prepared pie shell, ensuring even distribution.
  5. Bake at High Heat: Place the pie on the lower oven rack and bake at 450°F for 20 minutes. This initial high temperature helps set the crust and custard quickly.
  6. Reduce Temperature and Continue Baking: Lower the oven temperature to 350°F (177°C). Cover the crust edges with foil or a pie shield to prevent over-browning. Bake for an additional 20-25 minutes, until the filling is mostly set but still slightly jiggly.
  7. Check Doneness: Insert a toothpick near the center; it should come out mostly clean with no liquid batter. If any bubbling liquid remains on top, gently blot with a paper towel.
  8. Cool and Chill: Allow the pie to cool completely at room temperature, then refrigerate for at least 4 hours to fully set and enhance flavor and texture.
  9. Serve: Garnish with homemade whipped cream before serving chilled for the best enjoyment.

Notes

  • Be sure to mix the canned coconut milk well before measuring to incorporate the cream and liquid evenly.
  • Cover pie crust edges after initial baking to prevent overbrowning during the longer, lower-temperature bake.
  • The pie is best served well chilled after refrigeration to allow the custard to fully set.
  • Use a pie shield or foil tent to protect the crust edges during baking.
  • To make homemade whipped cream, whip heavy cream with a little sugar and vanilla extract until soft peaks form.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Pie
  • Method: Baking
  • Cuisine: American

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