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
Units
Scale
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