Description
This classic Coconut Custard Pie features a rich, creamy filling infused with toasted coconut for a delightful texture and a warm, tropical flavor. Baked in a buttery, flaky all-butter pie crust, this dessert is perfect for sharing at family gatherings or special occasions. The custard is gently baked until set and topped with lightly sweetened whipped cream and additional toasted coconut flakes for an irresistible finish.
Ingredients
Scale
Pie Crust
- 1/2 recipe all-butter pie crust
Filling
- 1-1/2 cups sweetened, flaked coconut (“angel flake”, approximately 3.9 to 4.2 ounces)
- 1-1/2 cups whole milk
- 3 large eggs
- 1/2 to 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1/4 teaspoon salt
- Pinch ground nutmeg (optional)
- 1/2 cup heavy cream
Garnish
- Lightly sweetened whipped cream
- Extra toasted coconut flakes
Instructions
- Toast the Coconut: Preheat your oven to 325 degrees F. Spread the sweetened, flaked coconut evenly onto a parchment-lined baking sheet. Toast the coconut for 5-8 minutes, stirring once or twice, until golden speckles appear and the coconut is fragrant. Remove from the oven and set aside.
- Blind Bake the Pie Crust: Increase the oven temperature to 375 degrees F. Prepare your all-butter pie crust in a 9-inch metal pie plate and blind bake it according to your pie dough recipe instructions. This step ensures a crisp and well-cooked crust for the custard filling. Keep the baking sheet with the toasted coconut on the oven rack at 375 degrees F to maintain temperature.
- Prepare the Custard Filling: In a large bowl, whisk together the whole milk, eggs, granulated sugar, vanilla extract, coconut extract (if using), salt, and nutmeg (if using) until the mixture is smooth and well combined. Stir in the heavy cream and the toasted coconut flakes to add texture and flavor.
- Fill the Pie and Bake: Pour the custard filling into the blind-baked pie crust. Cover the edges of the crust with a pie crust shield or foil to prevent over-browning. Bake the pie in the preheated 375 degrees F oven for 45-50 minutes, or until a knife inserted into the center comes out clean. Remove the pie crust shield about 10 minutes before baking is complete to allow the edges to brown slightly.
- Cool and Serve: Let the pie cool to room temperature. Then cover it and refrigerate until thoroughly chilled. When ready to serve, slice the pie and garnish each serving with lightly sweetened whipped cream and a sprinkle of extra toasted coconut flakes for a lovely presentation and extra coconut flavor.
Notes
- Adjust the sugar amount from 1/2 to 1 cup based on your preferred sweetness level.
- Using a metal pie plate is recommended for better heat conduction and a crispier crust.
- Optional coconut extract enhances the coconut flavor for those who want a richer taste.
- Be careful not to over-toast the coconut as it can quickly burn and become bitter.
- Remove the crust shield before the final 10 minutes of baking to brown the crust edges beautifully.
- Chilling the pie before serving helps the custard set properly for clean slicing.
