Heavenly Coconut Custard Pie Recipe – A Creamy, Dreamy Dessert to Melt Your Heart!
Table of Contents
Summary:
Indulge in the rich, creamy goodness of a coconut custard pie that’s sure to impress your friends and family. This pie combines a smooth, velvety custard with the perfect balance of toasted coconut for an irresistible dessert that feels like a warm hug in every bite. Whether you’re baking for a special occasion or simply looking to treat yourself, this coconut custard pie is the ultimate comfort food that blends the traditional flavors of a classic custard pie with the exotic, tropical twist of coconut custard pie. Read on for the recipe, step-by-step instructions, and all the tips you need to make this mouthwatering dessert from scratch.
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 10 minutes
Servings: 8-10
Calories per Serving: 350-400 calories (approx.)
Courses: Dessert
Cuisines: American, Classic Comfort, Tropical
Equipment:
- 9-inch pie pan (glass or metal)
- Mixing bowls (medium and large)
- Whisk or hand mixer
- Measuring spoons and cups
- Rubber spatula
- Saucepan (for melting butter)
- Cooling rack
- Sifter (optional, for coconut)
- Grater (optional, for fresh coconut)
Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2-3 tablespoons ice-cold water
- 1 tablespoon granulated sugar (optional, for a touch of sweetness)
For the Coconut Custard Filling:
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional, for extra coconut flavor)
- 1/2 cup shredded sweetened coconut (plus more for topping)
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 1/4 teaspoon ground nutmeg (optional, for a warm spice note)
Instructions:
Step 1: Prepare the Pie Crust
Start by making the coconut custard pie crust. In a large mixing bowl, combine the all-purpose flour and salt. If you prefer a slightly sweeter crust, add in the tablespoon of granulated sugar. Cut the cold cubed butter into the flour mixture using a pastry cutter, fork, or your fingers, until the mixture resembles coarse crumbs. You want to make sure the butter remains in small, pea-sized pieces to create a flaky texture once baked.
Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently with a fork until the dough begins to come together. Don’t overwork the dough. Gather it into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes before rolling it out.
Once chilled, roll out the dough on a lightly floured surface until it forms a circle about 1/8 inch thick. Carefully transfer the dough to a 9-inch pie pan and trim any excess dough, leaving a small overhang. Fold the edges under and crimp the edges to form a decorative border.
Place the pie crust in the refrigerator while you prepare the filling to help prevent it from shrinking during baking.
Step 2: Toast the Coconut (Optional)
For a deeper flavor, you can lightly toast the coconut custard pie. Place the shredded coconut in a dry skillet over medium heat and stir constantly until it becomes golden brown and fragrant. This step is optional, but it adds an extra layer of flavor to your pie filling. Set aside to cool.
Step 3: Make the Coconut Custard Filling
In a medium saucepan, combine the whole milk, heavy cream, and sugar over medium heat. Stir occasionally until the mixture is warm and the sugar has dissolved, but do not let it boil. Once the milk mixture is warmed, remove it from the heat.
In a large mixing bowl, whisk together the eggs, vanilla extract, coconut extract (if using), and salt. Gradually add the warm milk mixture to the eggs, whisking constantly to avoid curdling the eggs. After incorporating the milk mixture, sift the flour into the egg-milk mixture and whisk again to ensure smoothness.
Return the mixture to the saucepan over medium-low heat and continue to cook, stirring constantly, until it thickens, about 8-10 minutes. Be patient during this step—don’t rush the process to avoid scrambling the eggs. Once the custard reaches a thick, pudding-like consistency, remove it from the heat.
Stir in the melted butter and toasted coconut (if using), then pour the custard filling into the prepared pie crust. Smooth the top with a spatula.
Step 4: Bake the Coconut Custard Pie
Place the pie in the preheated oven at 350°F (175°C) and bake for 45-50 minutes. The custard should be set around the edges but still slightly jiggly in the center. It will firm up as it cools.
During the last few minutes of baking, you can sprinkle a little extra shredded coconut over the top for added texture and visual appeal. If the edges of the crust begin to brown too quickly, cover them with aluminum foil to prevent burning.
Once baked, remove the pie from the oven and allow it to cool on a cooling rack for at least 2 hours. For the best flavor and texture, chill the pie in the refrigerator for an additional 2-3 hours before serving.
Step 5: Serve and Enjoy!
Slice your coconut custard pie into wedges and serve chilled. For an added touch, you can garnish with whipped cream, a sprinkle of toasted coconut custard pie, or even a dusting of cinnamon or nutmeg. This pie pairs beautifully with a cup of tea or coffee and will quickly become a family favorite!
Notes:
- Pie Crust Tips: If you prefer a pre-made crust, feel free to use a store-bought option, but nothing beats the flakiness of a homemade crust! If you’re short on time, opt for a graham cracker crust for a slightly different texture.
- Coconut Flavor: Adjust the amount of shredded coconut based on your personal preference. More coconut will give you a stronger coconut flavor, while less will create a more subtle flavor.
- Texture of the Custard: Make sure to cook the custard slowly and on a low heat to prevent the eggs from curdling. If your custard isn’t as thick as you’d like, continue cooking it until it reaches the desired consistency.
- Variations: Try adding a little rum or coconut rum to the custard filling for a tropical twist. You can also experiment by adding a handful of chopped macadamia nuts or a dash of coconut milk for a richer flavor.
- Storage: Store any leftovers in the refrigerator for up to 4 days. You can also freeze this pie for up to 1 month. Thaw in the fridge overnight before serving.
Conclusion:
This coconut custard pie recipe brings together all the best aspects of a classic custard pie—smooth, creamy filling, perfectly baked pie crust—with the tropical twist of coconut. It’s a dessert that feels comforting yet exotic, and it’s sure to impress anyone lucky enough to try it. Whether it’s for a holiday, family gathering, or just a sweet treat to enjoy at home, this pie will satisfy your sweet cravings with its perfect balance of texture and flavor.
Ready to take your baking to the next level? If you enjoyed this coconut custard pie recipe, be sure to explore more delicious, indulgent desserts on our site. Visit this link for more tasty dessert ideas. Happy baking!
Heavenly Coconut Custard Pie Recipe – A Creamy, Dreamy Dessert to Melt Your Heart!
Equipment
- 9-inch pie pan (glass or metal)
- Mixing bowls (medium and large)
- Whisk or hand mixer
- Measuring spoons and cups
- Rubber spatula
- Saucepan (for melting butter)
- Cooling rack
- Sifter (optional, for coconut)
- Grater (optional, for fresh coconut)
Ingredients
- For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 2-3 tablespoons ice-cold water
- 1 tablespoon granulated sugar optional, for a touch of sweetness
- For the Coconut Custard Filling:
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract optional, for extra coconut flavor
- 1/2 cup shredded sweetened coconut plus more for topping
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter melted
- 1/4 teaspoon ground nutmeg optional, for a warm spice note
Instructions
- Step 1: Prepare the Pie Crust
- Start by making the pie crust. In a large mixing bowl, combine the all-purpose flour and salt. If you prefer a slightly sweeter crust, add in the tablespoon of granulated sugar. Cut the cold cubed butter into the flour mixture using a pastry cutter, fork, or your fingers, until the mixture resembles coarse crumbs. You want to make sure the butter remains in small, pea-sized pieces to create a flaky texture once baked.
- Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently with a fork until the dough begins to come together. Don’t overwork the dough. Gather it into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes before rolling it out.
- Once chilled, roll out the dough on a lightly floured surface until it forms a circle about 1/8 inch thick. Carefully transfer the dough to a 9-inch pie pan and trim any excess dough, leaving a small overhang. Fold the edges under and crimp the edges to form a decorative border.
- Place the pie crust in the refrigerator while you prepare the filling to help prevent it from shrinking during baking.
- Step 2: Toast the Coconut (Optional)
- For a deeper flavor, you can lightly toast the coconut. Place the shredded coconut in a dry skillet over medium heat and stir constantly until it becomes golden brown and fragrant. This step is optional, but it adds an extra layer of flavor to your pie filling. Set aside to cool.
- Step 3: Make the Coconut Custard Filling
- In a medium saucepan, combine the whole milk, heavy cream, and sugar over medium heat. Stir occasionally until the mixture is warm and the sugar has dissolved, but do not let it boil. Once the milk mixture is warmed, remove it from the heat.
- In a large mixing bowl, whisk together the eggs, vanilla extract, coconut extract (if using), and salt. Gradually add the warm milk mixture to the eggs, whisking constantly to avoid curdling the eggs. After incorporating the milk mixture, sift the flour into the egg-milk mixture and whisk again to ensure smoothness.
- Return the mixture to the saucepan over medium-low heat and continue to cook, stirring constantly, until it thickens, about 8-10 minutes. Be patient during this step—don’t rush the process to avoid scrambling the eggs. Once the custard reaches a thick, pudding-like consistency, remove it from the heat.
- Stir in the melted butter and toasted coconut (if using), then pour the custard filling into the prepared pie crust. Smooth the top with a spatula.
- Step 4: Bake the Coconut Custard Pie
- Place the pie in the preheated oven at 350°F (175°C) and bake for 45-50 minutes. The custard should be set around the edges but still slightly jiggly in the center. It will firm up as it cools.
