Craving something sweet, creamy, and utterly comforting? This Coconut Custard Pie is the perfect solution. With its silky custard filling, perfectly baked crust, and generous coconut flakes, this pie is a treat that feels like a warm hug. Trust me, the combination of textures and flavors will have you coming back for another slice—maybe even two. It’s an old-fashioned favorite that’s perfect for holidays, family gatherings, or whenever you want a dessert that’ll leave everyone asking for the recipe.
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Why You’ll Love Coconut Custard Pie
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a holiday feast, a Sunday family gathering, or simply treating yourself to a comforting dessert, this Coconut Custard Pie fits the bill. Here’s why it’s a favorite:
- Nostalgic: This pie has that comforting, old-fashioned vibe that brings you back to family dinners and special occasions. It’s one of those recipes that feels like home.
- Deliciously Creamy: The custard filling is rich, smooth, and decadent, with a coconut flavor that gives it an irresistible tropical twist.
- Simple Ingredients: You don’t need anything fancy here—just a few pantry staples and a bit of time to make this pie come together.
- Perfectly Balanced: The sweetness of the custard filling is balanced by the toasted coconut topping, creating a satisfying combination of flavors and textures.
- Crowd-Pleasing: Whether you’re serving it for a holiday or a casual get-together, this pie is always a hit with both kids and adults alike.
Ingredients
Here’s what you’ll need to make this dreamy coconut custard pie:
- Pie Crust: The foundation of the pie. A flaky, buttery crust that’s just the right texture to complement the creamy filling.
- Eggs: These will help set the custard filling and give it that smooth, rich texture.
- Sugar: For sweetness—just enough to make the custard filling satisfy your sweet tooth without being overpowering.
- Coconut Milk: The secret ingredient for that smooth, creamy filling with a touch of coconut flavor.
- Whole Milk: Adds creaminess to the filling and balances out the richness of the coconut milk.
- Vanilla Extract: A splash of vanilla enhances the flavor and adds a subtle warmth to the custard.
- Shredded Coconut: The star of this pie. The coconut adds texture, flavor, and a beautiful toasted finish when baked.
- Cornstarch: Helps thicken the custard and gives it that perfect creamy consistency.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this coconut custard masterpiece:
- Prepare the Pie Crust: If you’re using a store-bought crust, simply follow the package directions. If you’re making a homemade crust, roll it out, fit it into your pie dish, and bake it for 10 minutes at 350°F to lightly pre-bake it. Let it cool while you work on the filling.
- Make the Custard Filling: In a saucepan over medium heat, combine the coconut milk, whole milk, sugar, cornstarch, and eggs. Whisk it together until smooth, then cook, stirring constantly, until the mixture thickens and starts to boil. Once it reaches a custard-like consistency, remove from the heat and stir in the vanilla extract and shredded coconut.
- Pour the Custard into the Pie Crust: Carefully pour the custard filling into your cooled pie crust. Spread it evenly, and smooth the top with a spatula.
- Bake the Pie: Place the pie in a preheated 350°F oven and bake for 30-40 minutes, or until the filling is set and slightly golden on top. You might notice the top starting to turn golden and slightly bubbly, which is just what you want.
- Cool and Serve: Let the pie cool at room temperature for at least 2 hours to allow the custard to fully set. Afterward, refrigerate it for an additional hour before serving. This will ensure the filling is firm and sliceable.
- Enjoy: Slice up a piece, and savor the creamy, coconut-packed goodness!
How to Serve Coconut Custard Pie
This pie is perfect on its own, but here are a few serving ideas to make it extra special:
- Fresh Whipped Cream: A dollop of freshly whipped cream on top adds an extra layer of indulgence.
- Toasted Coconut Flakes: Sprinkle some extra toasted coconut on top for a beautiful finishing touch and a little added crunch.
- Fresh Fruit: Pair it with fresh fruit like berries or citrus slices for a refreshing contrast to the rich custard.
- A Scoop of Ice Cream: Vanilla or coconut ice cream would make the perfect pairing for this pie, adding an extra creamy touch.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Prep Ahead: You can make this pie a day ahead of time. Just store it in the fridge, and it’ll be perfect when you’re ready to serve.
- Coconut Variations: If you like your pie with more coconut flavor, try adding some toasted coconut on top before serving.
- Dietary Adjustments: To make it dairy-free, swap the whole milk for coconut milk and use a dairy-free crust.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. It’s best enjoyed chilled, but you can let it come to room temperature before serving if you prefer.
- Freezing: You can freeze this pie for up to 2 months. Just wrap it tightly and store in an airtight container. Thaw overnight in the fridge before serving.
FAQ Section
- Q1: Can I use a different type of milk?
A1: Yes! You can use almond milk, oat milk, or any other milk alternative if you prefer. - Q2: Can I make this pie ahead of time?
A2: Yes, this pie stores well in the fridge for a day or two. It’s even better after a little time to set! - Q3: How do I store leftovers?
A3: Store any leftover pie in an airtight container in the fridge for up to 3 days. - Q4: Can I freeze this pie?
A4: Absolutely! Just make sure it’s fully cooled, and wrap it tightly before freezing. It will keep for up to 2 months. - Q5: What if I don’t like coconut?
A5: If you’re not a fan of coconut, you could leave it out of the filling and just enjoy a classic custard pie, or replace it with something like chopped chocolate or fruit. - Q6: Can I use a graham cracker crust?
A6: Yes! A graham cracker crust would be a delicious alternative if you want a different flavor or texture. - Q7: How do I know when the pie is done?
A7: The filling should be set and slightly golden on top. It should jiggle slightly but not be runny when you cut into it. - Q8: Can I use shredded sweetened coconut instead of unsweetened?
A8: Yes, you can! Just keep in mind that the pie will be a little sweeter. - Q9: Can I add a topping to the pie?
A9: Absolutely! A sprinkle of toasted coconut, whipped cream, or even a little bit of caramel drizzle would be fantastic. - Q10: Can I make this pie dairy-free?
A10: Yes! Use dairy-free milk and a dairy-free pie crust to make it dairy-free.
Conclusion
This Coconut Custard Pie is a slice of heaven in every bite. With its creamy custard filling, crisp crust, and coconut goodness, it’s a dessert that’ll steal the show at any gathering. Whether it’s a family holiday, a special occasion, or just because you’re in the mood for something sweet, this pie is guaranteed to make you smile. Enjoy each indulgent bite, and remember—you deserve it!
Print
Coconut Custard Pie
- Prep Time: 20 minutes
- Cook Time: 50 minutes (including roasting squash)
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and luscious coconut custard pie with a flaky homemade crust, sweetened shredded coconut, and a rich coconut milk filling. Perfectly finished with optional whipped cream and toasted coconut for a tropical twist.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/4 cup ice water
For the Filling:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 4 large eggs
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup whole milk
- 4 tbsp (1/2 stick) unsalted butter, cubed
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut
Optional Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Toasted shredded coconut, for garnish
Instructions
- Prepare the Crust:
- In a medium bowl, whisk together flour and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together.
- Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll out dough to a 12-inch circle and fit into a 9-inch pie plate. Trim and crimp edges. Prick the bottom with a fork and refrigerate for another 30 minutes.
- Blind Bake the Crust:
- Preheat oven to 350°F (175°C).
- Line crust with parchment paper, fill with pie weights or beans, and bake for 15-20 minutes until edges are golden.
- Remove weights and bake for an additional 5-10 minutes until the bottom is golden. Cool completely.
- Make the Filling:
- In a saucepan, whisk sugar, cornstarch, and salt.
- In a separate bowl, whisk eggs, coconut milk, and whole milk. Gradually add to the saucepan, whisking constantly.
- Cook over medium heat, stirring, until thickened and simmering.
- Remove from heat and stir in butter, vanilla, and shredded coconut.
- Assemble and Bake:
- Pour custard filling into the cooled crust.
- Bake at 350°F (175°C) for 30-40 minutes until the filling is set but slightly jiggly in the center.
- Cool completely on a wire rack before serving.
- Prepare the Topping (Optional):
- Whip heavy cream in a chilled bowl until soft peaks form.
- Add powdered sugar and vanilla, whipping until stiff peaks form.
- Spread whipped cream over the cooled pie and garnish with toasted shredded coconut.
Notes
- Enhance coconut flavor with coconut extract.
- Combine sweetened and unsweetened coconut for a balanced taste.
- Store-bought crust works as a quick alternative.
- Prevent crust shrinking by chilling it thoroughly.
- Cover crust edges with foil if browning too quickly.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 24g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6 g
- Cholesterol: 120mg