Coconut Custard Pie

Coconut Custard Pie
  • PREP TIME
    10 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    50 mins
  • SERVING
    8 People
  • VIEWS
    451

Indulge in this Coconut Custard Pie, where a velvety, coconut-infused custard meets a crisp, golden crust. Topped with toasted coconut flakes, it’s a symphony of textures and tropical flavors that will transport you to paradise with every bite.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    56 g
  • Cholesterol
    79 mg
  • Fiber
    2 g
  • Protein
    5 g
  • Saturated Fat
    13 g
  • Sodium
    257 mg
  • Sugar
    43 g
  • Fat
    24 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 10 mins Preheat and Prepare (10 minutes): Preheat your oven to 350°F (175°C). Ensure your unbaked pie crust is ready in a 9-inch pie dish.

Image Step 02
02 Step

Recipe View 5 mins Cream Together (5 minutes): In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for a smooth custard.

Image Step 03
03 Step

Recipe View 3 mins Incorporate Eggs and Flour (3 minutes): Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Gradually blend in the all-purpose flour until just combined to avoid overmixing.

Image Step 04
04 Step

Recipe View 2 mins Infuse with Coconut and Vanilla (2 minutes): Slowly mix in the milk until the batter is smooth. Stir in 1 cup of flaked coconut and the vanilla extract until evenly distributed.

Image Step 05
05 Step

Recipe View 2 mins Assemble and Top (2 minutes): Pour the coconut custard filling into the unbaked pie crust. Sprinkle the remaining 1 tablespoon of flaked coconut evenly over the top.

Image Step 06
06 Step

Recipe View 45 mins Bake to Perfection (40-50 minutes): Bake in the preheated oven for 40 to 50 minutes, or until the filling is set but still slightly jiggly and the coconut topping is lightly toasted.

For an extra layer of flavor, lightly toast the 1 cup of coconut flakes in a dry skillet over medium heat until golden brown before adding to the filling.
If the crust edges begin to brown too quickly, cover them with foil or use a pie shield.
Allow the pie to cool completely before slicing and serving. The custard will set further as it cools.
Serve chilled with a dollop of freshly whipped cream and a sprinkle of nutmeg for an elegant finish.

Blake Weber

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 150 Ratings)
Total Reviews: (8)
  • Jocelyn Harber

    Next time, I'm going to try using a graham cracker crust. I think it would be a great complement to the coconut flavor.

  • Brice Batz

    This pie is even better the next day after the flavors have had a chance to meld together.

  • Adele Emmerich

    Be careful not to overbake the pie, or the filling will become too dry. It's better to underbake it slightly.

  • Maureen Fahey

    The directions were easy to follow, and the pie turned out perfectly. Thank you for sharing this recipe!

  • Newton Von

    I've tried other coconut custard pie recipes before, but this one is by far the best. The flavor is incredible!

  • Lucio Zboncak

    I added a little bit of almond extract to the filling, and it was delicious!

  • Amaya Connellymarquardt

    My family devoured this pie in one sitting! It's definitely a new favorite.

  • Benjamin Stroman

    This recipe is amazing! The filling is so creamy and the toasted coconut adds the perfect crunch.

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