COCONUT CUSTARD PIE RECIPE
This homemade coconut custard pie combines a flaky pastry crust with a rich vanilla custard and sweet shredded coconut. Baked until lightly golden, it's a classic dessert with a smooth, creamy filling.
Ingredients
- 1 unbaked 9-inch deep-dish pie crust
- 3 large eggs room temperature
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1½ cups whole milk
- ½ cup heavy whipping cream
- 2 tablespoons unsalted butter melted
- 2 teaspoons pure vanilla extract
- ¼ teaspoon coconut extract optional
- 1 cup sweetened shredded coconut
- Whipped cream and toasted coconut optional garnish
Instructions
- Preheat the oven to 375°F. Place the pastry in a 9-inch deep-dish pie plate. Line with parchment paper and pie weights. Bake for 15 minutes, remove the weights, and bake another five to seven minutes.
- Reduce the oven temperature to 350°F.
- In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, and salt.
- Add the eggs and whisk until the mixture is smooth and evenly combined.
- Slowly add the milk and heavy cream, whisking gently.
- Stir in the melted butter, vanilla extract, and optional coconut extract.
- Fold in the sweetened shredded coconut.
- Place the partially baked crust on a rimmed baking sheet. Pour the custard mixture into the pie shell without overfilling.
- Bake for 45 to 55 minutes, until the edges are set, the center has a slight wobble, and the coconut topping is lightly golden.
- Remove from the oven and cool on a wire rack for approximately one hour.
- Refrigerate for at least three hours before slicing. Garnish with whipped cream and toasted coconut if desired.
Notes
- Use a deep-dish pie crust to prevent the filling from overflowing.
- Avoid overbaking the custard, as this can cause cracking or a grainy texture.
- Cover the crust edges with aluminum foil if they begin browning too quickly.
- Allow the finished pie to chill thoroughly before cutting.
- Store leftovers covered in the refrigerator for up to four days.