Coconut Custard Pie is a delightful dessert that combines the rich, creamy texture of custard with the tropical sweetness of toasted coconut. This easy-to-make pie offers a perfect balance of flavors and is sure to satisfy your sweet tooth. The toasted coconut adds a deliciously nutty twist, making it a comforting and irresistible treat for any occasion.
Ingredients
- 1 9-inch unbaked pie crust
- 1 cup sweetened shredded coconut
- 2 cups milk
- 4 eggs
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions
- Preheat your oven to 350°F (175°C).
- Spread the shredded coconut evenly on a baking sheet and bake for about 5 minutes, or until it turns a light golden brown. Remove from the oven and set aside.
- In a medium saucepan, combine the milk and toasted coconut. Heat the mixture over low heat until it starts to simmer, then remove it from the heat and allow it to cool slightly.
- In a large bowl, beat together the eggs, sugar, flour, butter, vanilla extract, and salt until well combined. Gradually stir in the cooled milk mixture.
- Pour the combined filling into the unbaked pie crust.
- Bake the pie for 40 to 45 minutes, or until the filling is set in the middle. You can check this by inserting a knife in the center; it should come out clean.
- Allow the pie to cool completely before serving.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Variations
- Coconut Milk: For a richer coconut flavor, you can replace some or all of the milk with coconut milk.
- Chocolate Coconut Custard Pie: Add 1/2 cup of semi-sweet chocolate chips to the custard mixture for a chocolate twist.
- Lime Coconut Custard Pie: Add 1 tablespoon of lime zest to the mixture for a tropical citrus flavor.
- Almond Coconut Custard Pie: Mix in 1/4 teaspoon of almond extract for a nutty addition that complements the coconut flavor.
Storage/Reheating
- Storage: Store leftover coconut custard pie in the refrigerator, covered, for up to 3-4 days.
- Reheating: You can enjoy the pie chilled or at room temperature. If you’d like to warm it, place individual slices in the microwave for 15-20 seconds.
10 FAQs
- Can I use a store-bought pie crust? Yes, you can use a pre-made pie crust for convenience, but homemade crust will give the pie a fresher taste.
- Can I make this pie ahead of time? Yes, Coconut Custard Pie can be made ahead of time. It can be stored in the refrigerator for up to 3-4 days.
- Can I use unsweetened coconut? Yes, but if you use unsweetened coconut, you may want to add a bit more sugar to the filling to balance the flavors.
- Can I freeze Coconut Custard Pie? Yes, you can freeze the pie. Wrap it tightly in plastic wrap and foil before freezing. To serve, thaw it in the refrigerator overnight and allow it to come to room temperature before eating.
- Can I substitute the eggs with an egg substitute? Yes, you can use an egg substitute, like a flax egg or commercial egg replacers, but it may affect the texture of the custard.
- How do I prevent the pie from cracking? Make sure to bake the pie at a moderate temperature and avoid overbaking it. Once set, remove the pie from the oven to avoid drying it out and cracking the top.
- Can I add other flavors to the custard? Yes, you can experiment with adding vanilla bean seeds or almond extract to change the flavor profile of the custard.
- Why do I need to toast the coconut? Toasting the coconut enhances its flavor, giving it a nutty richness that complements the custard.
- What is the best way to serve this pie? Coconut Custard Pie is best served chilled or at room temperature. You can top it with a dollop of whipped cream for added richness.
- Can I use a different type of pie crust? Yes, you can use a graham cracker crust or a gluten-free crust for an alternative to the traditional pie crust.
Conclusion
Coconut Custard Pie is a comforting and flavorful dessert that’s perfect for any occasion. The toasted coconut adds a rich, nutty texture to the creamy custard filling, making it a delightful treat that is both easy to prepare and enjoyable to eat. Whether you’re serving it for a holiday or as an everyday indulgence, this pie is sure to be a crowd favorite.
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Coconut Custard Pie
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This Coconut Custard Pie features a smooth, creamy filling with the perfect balance of sweetness and coconut flavor, all nestled in a flaky pie crust. It’s a comforting, indulgent dessert that’s perfect for any occasion.
Ingredients
Scale
- 1 9-inch unbaked pie crust
- 1 cup sweetened shredded coconut
- 2 cups milk
- 4 eggs
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Spread the shredded coconut on a baking sheet and bake for 5 minutes, or until lightly golden brown.
- In a medium saucepan, combine milk and toasted coconut. Bring to a simmer over low heat, then remove from heat and let it cool.
- In a large bowl, beat eggs, sugar, flour, butter, vanilla extract, and salt together. Gradually stir in the milk and coconut mixture.
- Pour the mixture into the unbaked pie crust.
- Bake for 40 to 45 minutes, or until the center is set. Allow the pie to cool before serving.
Notes
- To ensure a smooth custard, make sure to gradually add the milk mixture to the egg mixture to avoid curdling.
- For extra coconut flavor, you can top the pie with additional toasted coconut after baking.
- If you prefer a firmer custard, bake the pie a little longer, checking for doneness by gently shaking the pie—there should be minimal jiggle in the center.
- Prep Time: 15 minutes
- Cook Time: 45 minutes