Introduction
This Coconut Custard Pie is a classic Southern-style dessert that combines a silky smooth, rich custard with sweet coconut flakes, all nestled in a buttery pie crust. Unlike coconut cream pie, which is topped with whipped cream, this baked custard version has a slightly caramelized top and a creamy, melt-in-your-mouth texture. It’s the perfect make-ahead dessert for holidays, Sunday dinners, or any time you’re craving a slice of homemade goodness!
Ingredients:
For the Pie Filling:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 cup sweetened shredded coconut 🥥
- 3 large eggs 🥚
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 ½ cups whole milk 🥛
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional, but enhances the flavor!)
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg (optional, for extra warmth)
Instructions:
1. Preheat & Prep the Crust:
- Preheat your oven to 350°F (175°C).
- Place your unbaked pie crust into a 9-inch pie dish and crimp the edges as desired.
- Lightly prick the bottom of the crust with a fork to prevent air bubbles.
2. Make the Coconut Custard Filling:
- In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth.
- Add the milk, heavy cream, vanilla extract, coconut extract (if using), salt, and nutmeg. Whisk until fully combined.
- Stir in the shredded coconut, making sure it’s evenly distributed in the custard mixture.
3. Assemble & Bake:
- Pour the custard mixture into the prepared pie crust.
- Bake for 45–50 minutes, or until the center is set but slightly jiggly. The edges should be golden brown.
- If the crust browns too quickly, loosely cover the edges with aluminum foil to prevent over-browning.
4. Cool & Serve:
- Remove the pie from the oven and allow it to cool completely at room temperature.
- For best results, chill in the refrigerator for at least 2 hours before slicing.
- Serve as is or with a dollop of whipped cream and toasted coconut flakes on top!
Tips for Success:
- Extra Creamy Custard? Use all heavy cream instead of milk for an even richer texture.
- For a Toasted Coconut Boost: Toast the shredded coconut before mixing it into the filling for a deeper coconut flavor.
- Make It Ahead: This pie can be made a day in advance and stored in the fridge until ready to serve.
Why You’ll Love It:
This Coconut Custard Pie is creamy, rich, and packed with coconut flavor. It’s super easy to make, requires minimal ingredients, and is a guaranteed hit at any gathering. Whether you serve it warm, room temperature, or chilled, it’s a deliciously satisfying dessert for any occasion!
