Coconut Custard Pie Recipe
Coconut Custard Pie Recipe
Table of Contents
Coconut Custard Pie Recipe
This delicious coconut custard pie recipe is a classic dessert perfect for any occasion. With a creamy custard filling and sweet shredded coconut, it’s an irresistible treat that everyone will love. Learn how to make this easy coconut custard pie step by step for a flawless result.
Description
Coconut custard pie Recipe is a rich, creamy, and indulgent dessert that brings together the tropical flavor of coconut with the velvety smoothness of custard. This pie is perfect for family gatherings, holidays, or any occasion where you want to impress your guests with a homemade dessert.
In this detailed guide, we’ll walk you through everything from choosing the right ingredients to baking the perfect golden crust. Whether you’re a beginner baker or a seasoned chef, this coconut custard pie recipe will become a favorite in your repertoire.
You’ll love the combination of sweet shredded coconut blended into the custard filling and the flaky, buttery crust. Not only does it taste heavenly, but it also looks stunning as the golden brown coconut topping adds a rustic touch.
The recipe is straightforward and uses pantry staples like eggs, milk, and sugar. Adding a pinch of nutmeg enhances the flavor profile, making every bite unforgettable. So roll up your sleeves and get ready to create a pie that will leave everyone asking for seconds.
Ingredients
For the Crust:
- 1 1/4 cups all purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
For the Filling:
- 4 large eggs
- 1 cup granulated sugar
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon nutmeg
- 2 cups whole milk
- 1 1/2 cups sweetened shredded coconut
For Garnish (Optional):
- Whipped cream
- Toasted coconut flakes
Instructions
Prepare the Crust: In a large bowl, mix flour and salt. Cut in chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Avoid overmixing. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Trim the edges, flute the rim, and set aside.
Make the Filling: Preheat the oven to 350°F (175°C). In a large mixing bowl, whisk eggs and sugar until well combined. Stir in melted butter, vanilla extract, and nutmeg. Gradually add milk, whisking continuously to ensure a smooth mixture. Fold in shredded coconut.
Assemble the Pie: Pour the filling into the prepared crust. Bake for 40-45 minutes, or until the center is set and a knife inserted into the middle comes out clean. If the crust edges brown too quickly, cover them with aluminum foil during the baking process.
Cool and Serve : Allow the pie to cool completely on a wire rack before slicing. Garnish with whipped cream and toasted coconut flakes, if desired.
Notes
- For a gluten free option, substitute the all purpose flour with a gluten free flour blend.
- To make the pie extra creamy, use half and half instead of whole milk.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- If you love a toasted coconut topping, sprinkle additional shredded coconut over the filling before baking.
Coconut Custard Pie Recipe
Ingredients
- For the Crust:
- 1 1/4 cups all purpose flour
- 1/2 cup unsalted butter chilled and cubed
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
- For the Filling:
- 4 large eggs
- 1 cup granulated sugar
- 1/4 cup unsalted butter melted and cooled
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon nutmeg
- 2 cups whole milk
- 1 1/2 cups sweetened shredded coconut
- For Garnish Optional:
- Whipped cream
- Toasted coconut flakes
Instructions
- Prepare the Crust: In a large bowl, mix flour and salt. Cut in chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Avoid overmixing. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Trim the edges, flute the rim, and set aside.
- Make the Filling: Preheat the oven to 350°F (175°C). In a large mixing bowl, whisk eggs and sugar until well combined. Stir in melted butter, vanilla extract, and nutmeg. Gradually add milk, whisking continuously to ensure a smooth mixture. Fold in shredded coconut.
- Assemble the Pie: Pour the filling into the prepared crust. Bake for 40-45 minutes, or until the center is set and a knife inserted into the middle comes out clean. If the crust edges brown too quickly, cover them with aluminum foil during the baking process.
- Cool and Serve : Allow the pie to cool completely on a wire rack before slicing. Garnish with whipped cream and toasted coconut flakes, if desired.
Notes
- For a gluten free option, substitute the all purpose flour with a gluten free flour blend.
- To make the pie extra creamy, use half and half instead of whole milk.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- If you love a toasted coconut topping, sprinkle additional shredded coconut over the filling before baking.
