Description
This Coconut Custard Pie combines a rich, creamy custard with toasted sweetened coconut in a flaky all-butter pie crust. The custard is flavored delicately with vanilla and coconut extracts, baked to perfection for a silky texture complemented by a lightly toasted coconut topping and whipped cream garnish. It’s a classic dessert perfect for coconut lovers looking for a comforting, sweet treat.
Ingredients
Pie Crust
- 1/2 recipe all-butter pie crust
Filling
- 1 1/2 cups sweetened flaked coconut (angel flake, 3.9 to 4.2 ounces depending on brand)
- 1 1/2 cups whole milk
- 3 large eggs
- 1/2 to 1 cup granulated sugar
- 1 teaspoon vanilla flavoring
- 1/2 teaspoon coconut flavoring
- 1/4 teaspoon salt
- 1/2 cup heavy cream
Garnish
- Lightly sweetened whipped cream
- Extra toasted coconut flakes
Instructions
- Toast coconut: Preheat the oven to 325°F (162°C). Spread the sweetened flaked coconut evenly on a parchment-lined baking sheet. Toast for 5-8 minutes, stirring once or twice, until the coconut flakes are golden and fragrant. Set aside to cool.
- Blind bake crust: Increase the oven temperature to 375°F (190°C). Prepare the all-butter pie crust according to your recipe instructions, then blind bake it in a 9-inch metal pie plate. This means lining the crust with parchment and filling it with pie weights or dried beans, baking it without the filling to get a crisp base. Once done, keep the oven at 375°F for the filling step.
- Prepare filling: In a large bowl, whisk together the whole milk, eggs, granulated sugar, vanilla flavoring, coconut flavoring, and salt until smooth and well combined. Stir in the heavy cream and the toasted coconut flakes.
- Assemble and bake: Pour the custard filling into the blind-baked pie crust. Protect the crust edges by placing a pie crust shield or covering them with foil to prevent burning. Bake the pie at 375°F for 45-50 minutes, or until a knife inserted in the center comes out clean. Remove the crust shield or foil about 10 minutes before the pie finishes baking to allow the edges to brown slightly.
- Cool and serve: Let the pie cool to room temperature. Then cover and refrigerate until chilled. Slice and serve topped with lightly sweetened whipped cream and a sprinkle of extra toasted coconut flakes for garnish.
Notes
- Adjust sugar quantity between 1/2 to 1 cup depending on your sweetness preference.
- Be sure to toast the coconut until fragrant and golden for optimal flavor and texture.
- Using a metal pie plate helps achieve a crisper crust texture, especially important for custard pies.
- Protect the crust edges during baking to avoid burning or over-browning.
- Chilling the pie before serving ensures the custard sets properly and enhances the flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
