There are pies that are good, and then there are pies that become legend. The kind of dessert that evokes warm memories with every silky, coconut-infused bite. Coconut Custard Pie is precisely that—a timeless classic that combines the rich, creamy texture of a perfectly set custard with the sweet, toasty flavor of coconut, all nestled in a buttery, flaky crust.
If you’re imagining a complicated, finicky recipe, think again! This pie is deceptively simple. With a handful of basic ingredients and a trusty technique, you can create a dessert that tastes like it came straight from a cherished family recipe box.
Get ready to bake a pie that’s so creamy, so comforting, and so downright delicious, it might just become your new signature dessert.
Why This Recipe is a Keeper
Simple, Wholesome Ingredients: No fancy components here—just eggs, milk, sugar, and coconut come together to create magic.
Creamy, Not Gummy: We use the perfect custard ratio for a slice that holds its shape but melts in your mouth.
Two Textures of Coconut: Using a blend of shredded and flaked coconut gives you the best of both worlds—creamy texture and crispy, toasted tops.
A Taste of Nostalgia: This pie is pure, old-fashioned comfort in a crust.
Gathering Your Ingredients (Makes one 9-inch pie)
For the Flaky Crust:
1 unbaked 9-inch pie crust, homemade or store-bought
Optional: 1 egg white, lightly beaten (for a sealant to prevent a soggy bottom)
For the Coconut Custard Filling:
4 large eggs
½ cup granulated sugar
¼ cup light brown sugar, packed
2 cups whole milk or 2% milk
1 teaspoon vanilla extract
½ teaspoon coconut extract (highly recommended for intense flavor!)
¼ teaspoon salt
1 ½ cups sweetened shredded coconut, divided
¼ cup sweetened flaked coconut (for topping)
Optional Garnish:
Whipped cream
Toasted coconut flakes
The Foolproof Step-by-Step Method
Step 1: Prepare the Pie Crust
Preheat your oven to 400°F (200°C).
If using a homemade crust, roll it out and fit it into a 9-inch pie plate. Crimp the edges decoratively. If using a store-bought crust, follow the package directions for a filled pie.
Pro-Tip (For a Crisp Crust): For an extra barrier against sogginess, brush the bottom and sides of the unbaked crust with the lightly beaten egg white. Place it in the freezer for 15 minutes to set.
Step 2: Create the Custard Filling
In a large mixing bowl, whisk the eggs until they are well beaten and uniform in color.
Add both the granulated and brown sugar, and whisk vigorously until the mixture is smooth and the sugar begins to dissolve.
Gradually pour in the milk while whisking constantly to combine smoothly with the egg mixture.
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