Whisk in the vanilla extract, coconut extract, and salt.
Stir in 1 cup of the shredded coconut (reserving the remaining ½ cup for topping).
Step 3: Assemble and Bake
Place your prepared pie crust (with or without the egg wash) on a baking sheet. This makes it easier to handle and catches any potential drips.
Carefully pour the custard filling into the pie crust.
Sprinkle the remaining ½ cup of shredded coconut and the ¼ cup of flaked coconut evenly over the top of the filling.
Step 4: The Two-Stage Baking Method (The Key to Success!)
Initial High Heat: Bake the pie at 400°F (200°C) for 10 minutes. This high heat helps set the crust.
Reduce Heat and Finish: Without opening the oven door, reduce the oven temperature to 350°F (175°C). Continue baking for 35-45 minutes.
The pie is done when the edges of the custard are set, but the center still has a slight jiggle—like Jell-O—when you gently shake the pan. A knife inserted about 1-2 inches from the center should come out clean. The top will be a beautiful golden brown.
Step 5: The Crucial Cool Down
Remove the pie from the oven and place it on a wire cooling rack. It must cool completely to room temperature (this will take about 2 hours) before being refrigerated.
This slow cooling is essential for the custard to set properly. Once at room temperature, cover the pie loosely with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight.
Step 6: Slice, Serve, and Savor!
Just before serving, garnish with freshly whipped cream and a sprinkle of toasted coconut flakes.
Use a sharp, thin knife dipped in hot water to make clean slices. Wipe the knife clean between cuts.
5 Pro Tips for a Perfect Coconut Custard Pie
Prevent a Soggy Bottom: The egg white brush or a pre-bake (blind bake) for 10 minutes at 400°F can create a seal. Chilling the crust before adding the filling also helps.
Avoid Overbaking: The custard will continue to set as it cools. Removing it while the center is still slightly jiggly is the secret to a creamy, not rubbery, texture.
Toasting for Depth: For a deeper coconut flavor, toast the ½ cup of shredded coconut you use for the topping on a dry skillet over medium heat for 3-5 minutes until golden before sprinkling it on the pie.
Room Temperature Ingredients: Using eggs and milk that are not ice-cold will help the custard bake more evenly.
The Water Bath Trick: For the absolute silkiest texture, bake the pie in a water bath. Wrap the outside of the pie plate in foil, place it in a larger pan, and pour hot water into the larger pan until it comes halfway up the side of the pie plate.
Frequently Asked Questions (FAQ)
Q: Why did my pie get watery?
A: This is usually due to overbaking, which can cause the proteins in the eggs to tighten and squeeze out moisture. It can also happen if the pie is not cooled gradually. Always follow the cooling instructions.
Q: Can I use canned coconut milk?
A: Yes, for a richer, more tropical flavor! You can substitute one cup of the whole milk with one cup of full-fat canned coconut milk. The pie will be denser and have a stronger coconut taste.
Q: Can I make this without a pie crust?
A: Absolutely! This recipe works beautifully as a “crustless” coconut custard. Simply pour the filling into a well-buttered 9-inch pie dish or baking dish and bake as directed. It will be like a baked coconut pudding.
Q: How long does it keep?
A: The pie will keep, covered in the refrigerator, for up to 3-4 days. The crust will soften over time.
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