Coconut Custard Pie Recipe

Mak Erot

3 min read

·

Mar 30, 2025

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Coconut Custard Pie: A Tropical Delight

Are you ready to embark on a culinary adventure that will transport your taste buds to a tropical paradise? Then look no further! This recipe for Coconut Custard Pie will guide you through creating a creamy, dreamy dessert that's both easy to make and incredibly rewarding. This classic recipe is perfect for potlucks, holidays, or simply satisfying a sweet craving. Let's dive into the ingredients and steps!

Ingredients You'll Need:

This recipe uses readily available ingredients, making it perfect for even beginner bakers. Gather these essentials before you begin:

• For the Crust:

  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, chilled and cubed
  • ¼ cup ice water

• For the Coconut Custard Filling:

  • 1 (12 ounce) can evaporated milk
  • 1 (13.5 ounce) can full-fat coconut milk
  • ¾ cup granulated sugar
  • ¼ cup all-purpose flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut (plus extra for topping, optional)

Step-by-Step Instructions:

Let's craft this delectable coconut custard pie together! Follow these easy steps for a perfect result:

Making the Pie Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in Butter: Add the chilled, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
3. Add Ice Water: Gradually add the ice water, mixing until the dough just comes together. Be careful not to overmix.
4. Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This helps prevent shrinkage.
5. Roll and Bake: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. You can either blind bake the crust (baking with pie weights) or bake it partially before adding the filling.

Creating the Creamy Coconut Filling:

1. Whisk Wet Ingredients: In a large bowl, whisk together the evaporated milk, coconut milk, sugar, flour, eggs, and vanilla extract until smooth.
2. Stir in Coconut: Gently fold in the shredded coconut.
3. Pour into Crust: Pour the coconut custard filling into the prepared pie crust.
4. Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the filling is set and lightly golden brown. A knife inserted near the center should come out clean.
5. Cool Completely: Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the filling to set completely. This enhances the creamy texture.
6. Garnish (Optional): Before serving, garnish with extra shredded coconut for an added touch of tropical flair.

Tips for Coconut Custard Pie Success:

• Use Full-Fat Coconut Milk: For a richer, creamier filling, use full-fat coconut milk.
• Don't Overbake: Overbaking can result in a dry crust and a cracked filling. Start checking for doneness around the 50-minute mark.
• Chill Thoroughly: Allowing the pie to chill completely is crucial for the filling to set properly and develop its full flavor.
• Get Creative with Toppings: Experiment with different toppings, such as toasted coconut flakes, macadamia nuts, or a dollop of whipped cream.

This Coconut Custard Pie recipe is sure to become a family favorite! Enjoy this sweet escape to the tropics. Remember to share your baking creations and tag us! Happy baking!