A Coconut Custard Pie is the perfect dessert for anyone who craves a rich, creamy, and tropical treat. With its velvety custard filling, flaky crust, and toasted coconut topping, this pie is an irresistible combination of textures and flavors. Ideal for holidays, special occasions, or just a satisfying indulgence, this coconut custard pie is sure to become a family favorite.
Ingredients
- 1 pre-made pie crust (or homemade, if preferred)
- 1 ½ cups unsweetened shredded coconut
- 1 ½ cups whole milk
- ½ cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- Pinch of salt
- 1 tablespoon butter
- ½ cup sweetened shredded coconut (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and place the pie crust in a 9-inch pie dish. If you’re using a store-bought pie crust, make sure it’s thawed if frozen.
- Toast the coconut topping: Spread the sweetened shredded coconut evenly on a baking sheet and toast it in the oven for 5-7 minutes, or until golden brown. Stir it halfway through to ensure even browning. Once done, remove from the oven and set aside.
- In a medium saucepan, whisk together the whole milk, heavy cream, granulated sugar, cornstarch, and a pinch of salt. Heat over medium heat while constantly stirring to prevent lumps from forming.
- As the mixture begins to heat up, continue stirring until it thickens to a custard-like consistency, usually around 5-7 minutes.
- Once thickened, remove the saucepan from the heat. Beat the eggs in a separate bowl and slowly add a few tablespoons of the hot custard mixture to temper the eggs. This step is crucial to prevent the eggs from scrambling.
- Gradually pour the tempered egg mixture back into the saucepan, whisking constantly. Return the saucepan to low heat and stir for an additional 2-3 minutes to make sure the custard is smooth and thick.
- Remove the custard from the heat and stir in the vanilla extract, almond extract, and butter until the butter is fully melted.
- Stir in the unsweetened shredded coconut, ensuring it is evenly distributed throughout the custard mixture.
- Pour the coconut custard into the prepared pie crust, smoothing the top with a spatula.
- Bake the pie for 30-35 minutes, or until the custard is set and the top is lightly golden. A knife inserted into the center should come out clean.
- Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours to set completely.
- After the pie has cooled, sprinkle the toasted coconut on top for a finishing touch.
- Refrigerate the pie for at least 3 hours before serving to allow the custard to firm up and the flavors to meld.
- Serve chilled, and enjoy every creamy, coconutty bite of your homemade coconut custard pie.
This Coconut Custard Pie is a refreshing, creamy dessert that combines the richness of the custard with the light, tropical flavor of coconut. Whether you’re a coconut lover or simply looking for a unique and satisfying dessert, this recipe offers a delightful treat that is sure to impress guests and family alike.