custard coconut pie recipe

Written BySheba G Updated On
custard coconut pie recipe
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The Best custard coconut pie recipe

I’ve always been a fan of traditional desserts, and custard coconut pie is one of my favorites. The combination of creamy custard, sweet coconut, and flaky pastry is a match made in heaven. I remember my grandmother used to make this pie for special occasions, and the smell of it baking in the oven would fill the entire house with warmth and comfort.

It’s a classic recipe that never goes out of style, and I love that it’s easy to make at home without any fancy equipment or techniques. As a busy mom, I appreciate that this pie can be made ahead of time and refrigerated or frozen until serving. It’s perfect for potlucks, family gatherings, or just a quick dessert after dinner.

My kids love helping me mix the filling and roll out the pastry, making it a fun and interactive recipe to make with the whole family. The best part about this pie is the custard filling. Made with eggs, sugar, and heavy cream, it’s rich and creamy without being too sweet.

And let’s not forget the toasted coconut on top – it adds a nice crunch and flavor to each bite. I like to serve this pie chilled, so the flavors can really shine through. One thing I love about this recipe is how versatile it is.

You can make individual pies for a crowd or one large pie for a family gathering. Either way, it’s sure to be a hit.

Custard Coconut Pie

Custard Coconut Pie

4.6 from 1384 votes

A creamy and tropical custard coconut pie with a flaky crust. Perfect for coconut lovers.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
4-5 tbsp ice-cold water

For the Custard Filling

2 cups coconut milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
4 large egg yolks
1 tsp vanilla extract
1/4 cup shredded coconut, toasted

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large bowl, combine flour and salt.
3Add cold cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing until the dough comes together.
5Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
6On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.
7Press the dough into the pie dish, trimming any excess.
8Prick the bottom and sides with a fork.
9Line the dough with parchment paper and fill with pie weights or dried beans.
10Bake for 15 minutes.
11Remove the weights and parchment, and bake for an additional 5-7 minutes, or until the crust is lightly golden.
12Set aside to cool.
13In a medium saucepan, heat coconut milk over medium heat until it just begins to simmer.
14In a separate bowl, whisk together sugar, cornstarch, and salt.
15Gradually whisk in the hot coconut milk.
16Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
17Remove from heat.
18In a separate bowl, whisk the egg yolks.
19Slowly pour a small amount of the hot coconut milk mixture into the egg yolks, whisking constantly to temper the eggs.
20Pour the egg mixture back into the saucepan with the remaining coconut milk mixture.
21Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
22Remove from heat and stir in vanilla extract and toasted coconut.
23Pour the custard filling into the cooled pie crust.
24Chill in the refrigerator for at least 3 hours, or until set.
25Serve chilled, garnished with additional toasted coconut if desired.

🔧Equipment

Mixing bowl
Pie dish
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 22g❤️Cholesterol: 115mg🧂Sodium: 350mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 10g🥩Protein: 6g

📝Notes

Tips: To ensure a flaky crust, keep the butter and water cold. For a smoother custard, strain the coconut milk before using.

Watch Video Of How Custard Coconut Pie Works

This custard coconut pie recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick dessert after dinner.

One thing I like to do is store leftover pie in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

When you’re ready to serve, simply thaw overnight in the fridge or reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through.

❓ Frequently Asked Questions About Custard Coconut Pie

Q: What type of pastry should I use for this pie?

I recommend using a homemade or store-bought all-butter pastry dough for this recipe. The butter will give the crust a rich flavor and flaky texture that pairs perfectly with the custard filling.

Q: Can I substitute coconut with other nuts or seeds?

No, coconut is an essential ingredient in this pie. However, you can experiment with different types of nuts or seeds if you prefer. Keep in mind that the flavor and texture may change slightly.

Q: How do I toast the coconut for the topping?

To toast coconut flakes, simply spread them on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes or until lightly browned.

Q: Can I make this pie in advance?

Yes! This pie can be made ahead of time and refrigerated or frozen until serving.

Q: What type of milk should I use for the custard filling?

You can use any type of milk you prefer – whole, low-fat, or nonfat – but keep in mind that whole milk will give a richer flavor.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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