Coconut Custard Pie Recipe

If you love creamy, rich desserts with a tropical twist, this Coconut Custard Pie is the perfect treat! With a silky-smooth custard filling, plenty of coconut flavor, and a flaky, buttery crust, this pie is an absolute crowd-pleaser. It’s easy to make and perfect for holidays, family gatherings, or anytime you want a comforting dessert.

Why You’ll Love This Recipe

• Rich & Creamy – The custard filling is perfectly smooth and packed with coconut flavor.
• Easy to Make – No complicated techniques, just mix and bake.
• Perfect for Any Occasion – Great for holidays, summer parties, or weeknight desserts.

Ingredients You’ll Need

• Pie Crust (1, unbaked) – Use store-bought or homemade.
• Eggs (4 large) – Creates a rich and silky custard texture.
• Granulated Sugar (¾ cup) – Adds the perfect level of sweetness.
• Whole Milk (1 ½ cups) – Keeps the custard smooth and creamy.
• Heavy Cream (½ cup) – Adds extra richness.
• Unsalted Butter (2 tbsp, melted) – Enhances flavor and texture.
• Vanilla Extract (1 tsp) – Brings out the sweetness.
• Coconut Extract (½ tsp, optional) – For extra coconut flavor.
• Shredded Coconut (1 cup, sweetened or unsweetened) – The star ingredient!
• Nutmeg (¼ tsp, optional) – Adds a warm, subtle spice.
• Salt (¼ tsp) – Balances the flavors.

Tools You’ll Need

• Mixing bowls
• Whisk
• 9-inch pie dish
• Baking sheet
• Aluminum foil or pie shield

How to Make Coconut Custard Pie

1. Preheat & Prep
Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish, crimp the edges, and set aside.

2. Make the Custard Filling
In a large bowl, whisk together the eggs and sugar until smooth. Add the milk, heavy cream, melted butter, vanilla extract, coconut extract (if using), nutmeg, and salt. Mix well.

3. Add the Coconut
Stir in the shredded coconut until evenly distributed in the custard mixture.

4. Fill the Pie Crust
Pour the custard mixture into the unbaked pie crust. Place the pie dish on a baking sheet to catch any spills.

5. Bake Until Set
Bake for 45-50 minutes, or until the custard is set but slightly jiggly in the center. If the crust starts to brown too quickly, cover the edges with foil or a pie shield.

6. Cool & Chill
Let the pie cool at room temperature for at least 1 hour, then refrigerate for another 2 hours to fully set.

7. Serve & Enjoy
Slice and serve chilled or at room temperature. Top with whipped cream and toasted coconut for extra flavor!

Serving Suggestions

• A dollop of whipped cream and a sprinkle of toasted coconut.
• Serve with vanilla ice cream for extra indulgence.
• Drizzle with caramel sauce for a fun twist.

Tips for the Best Coconut Custard Pie

• Don’t Overbake – The pie should still have a slight jiggle in the center when removed from the oven.
• Use Full-Fat Dairy – Whole milk and heavy cream make the custard extra rich.
• For a Stronger Coconut Flavor – Use coconut milk instead of regular milk.

Storage & Freezing

• Store in the refrigerator for up to 4 days. Cover with plastic wrap or foil.
• Freeze for up to 2 months. Wrap tightly in plastic and foil, then thaw in the fridge before serving.

Frequently Asked Questions

Can I use coconut milk instead of regular milk?
Yes! It will make the pie even more coconutty and creamy.

Should I use sweetened or unsweetened coconut?
Either works! Sweetened coconut adds extra sweetness, while unsweetened keeps it more balanced.

Can I make this pie ahead of time?
Absolutely! It’s best made a day ahead so it can chill and set properly.

Conclusion

This Coconut Custard Pie is a creamy, dreamy dessert with the perfect balance of sweetness and coconut flavor. Whether you’re making it for a holiday, potluck, or just because, it’s sure to be a hit!

Preparation Time: 10 minutes
Cooking Time: 50 minutes
Chilling Time: 2 hours
Cuisine: American

Nutritional Information (Per Slice):
Calories: 320 | Carbohydrates: 36g | Protein: 6g | Fat: 18g | Fiber: 2g | Sodium: 180mg

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