Description
This Best Coconut Custard Pie combines a flaky single-crust pie shell filled with a rich and creamy custard mixed with sweetened shredded coconut, delivering a luscious dessert perfect for family gatherings or special occasions. The pie features a lightly toasted coconut topping and a smooth custard infused with vanilla and nutmeg for a classic, comforting flavor.
Ingredients
Crust
- Pastry for single-crust pie (9 inches)
Custard Filling
- 1 cup sweetened shredded coconut, chopped
- 3 eggs, beaten
- 2-1/2 cups 2% milk
- 2/3 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
Topping (Optional)
- Toasted sweetened shredded coconut
Instructions
- Preheat and prepare the crust: Preheat your oven to 450°F. Line a 9-inch deep-dish pie plate with the pastry dough, trimming and creating fluted edges for decoration. Cover the unpricked pastry with a double layer of heavy-duty foil to prevent burning and bake for 10 minutes.
- Par-bake the crust: Carefully remove the foil from the pie crust and bake it for an additional 5 minutes until lightly golden. Evenly sprinkle the chopped sweetened shredded coconut over the baked crust. Reduce the oven temperature to 350°F to prepare for baking the custard.
- Mix the custard filling: In a large mixing bowl, whisk together the beaten eggs, 2% milk, sugar, all-purpose flour, vanilla extract, and salt until fully combined and smooth. Pour the custard mixture evenly over the coconut-lined crust. Lightly sprinkle the top with ground nutmeg for added flavor.
- Bake the pie: Place the pie in the oven uncovered and bake for 45 to 50 minutes. Test for doneness by inserting a knife into the center of the pie; the knife should come out clean. Once baked, remove the pie and cool it on a wire rack for 1 hour.
- Chill and serve: After cooling, refrigerate the pie to chill thoroughly before serving. For a finishing touch, sprinkle with toasted sweetened shredded coconut if desired. Slice and enjoy your creamy, coconut custard pie.
Notes
- Ensure the crust is properly pre-baked to prevent it from becoming soggy when the custard is added.
- Chopping the shredded coconut helps it integrate better into the custard and topping.
- Using 2% milk strikes a balance between creaminess and lightness; whole milk can be used for a richer custard.
- To toast shredded coconut for the topping, spread it on a baking sheet and bake at 350°F for 5-7 minutes until golden, stirring occasionally.
- Allow the pie to cool completely before refrigerating to preserve texture and flavor.
- This pie is best served chilled but can be brought to room temperature if preferred.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
