Coconut Custard Pie is a creamy, rich dessert with a luscious custard filling and a perfect balance of sweetness and coconut flavor. This pie features a traditional pie crust filled with a smooth custard base, infused with coconut, making every bite deliciously comforting. Whether you’re preparing it for a holiday gathering or a simple family dessert, this pie is sure to please everyone.

Ingredients

1 9-inch pie crust
1 cup shredded coconut
2 cups milk
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 cup unsalted butter
4 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions

Preheat the oven to 350°F (175°C).
In a medium saucepan, combine the milk, sugar, flour, butter, eggs, vanilla extract, and salt.
Cook the mixture over low heat, stirring constantly, until it thickens. Be sure to keep stirring to avoid lumps.
Once thickened, stir in the shredded coconut.
Pour the coconut custard filling into the prepared pie crust.
Bake the pie in the preheated oven for 30 to 40 minutes, or until the filling is set and lightly golden on top.

Servings and Timing

Servings: This recipe serves 8 people.
Total time: 45-55 minutes (including prep and cooking time)

Variations

Coconut and Chocolate: Add a layer of melted chocolate chips at the bottom of the pie crust before adding the custard filling for a delicious chocolate-coconut combo.
Almond extract: If you want to enhance the flavor, substitute the vanilla extract with almond extract for a subtle nutty twist.
Coconut Milk: For a more intense coconut flavor, you can substitute part of the regular milk with coconut milk.

Storage/Reheating

Storage: Store any leftover pie in the refrigerator for up to 3-4 days. Cover it with plastic wrap or foil to maintain freshness.
Reheating: To reheat, place a slice in the microwave for 20-30 seconds or warm it in the oven at 325°F (163°C) for about 10 minutes until it reaches the desired temperature.

10 FAQs

Can I use a store-bought pie crust? Yes, using a store-bought pie crust is a great time-saver. Make sure to follow the instructions on the package for baking.
Can I use sweetened shredded coconut instead of unsweetened? Yes, sweetened shredded coconut can be used, but it will make the pie sweeter. You might want to adjust the sugar accordingly.
Can I make this pie in advance? Yes, this pie can be made a day or two ahead of time. Just make sure to store it in the fridge.
How do I know when the pie is set? The pie is ready when the center is firm to the touch and the edges are lightly golden. You can also insert a knife into the center; it should come out clean when the pie is done.
Can I use a different type of crust? Yes, you can use graham cracker crust, shortbread crust, or even an almond flour crust for a gluten-free version.
Can I freeze Coconut Custard Pie? Yes, this pie freezes well. To freeze, wrap it tightly in plastic wrap and foil. It will keep for up to 2-3 months. To serve, thaw in the refrigerator overnight.
How long does the pie need to cool before serving? Let the pie cool for at least 2 hours after baking before serving to allow the filling to fully set.
Can I substitute the eggs in this recipe? You can try using egg substitutes like a flax egg or commercial egg replacers, but the texture may differ slightly.
What can I serve with Coconut Custard Pie? Coconut Custard Pie pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. You could also serve it with fresh fruit like berries.
Can I add other fruits to the filling? While this recipe is meant to highlight coconut, adding small amounts of finely chopped fruits like pineapple or banana could create a fun tropical twist.

Conclusion

Coconut Custard Pie is a simple yet indulgent dessert that combines the creamy richness of custard with the tropical sweetness of coconut. Whether you’re making it for a special occasion or as a comforting treat, it’s sure to become a family favorite. With its smooth texture, lightly golden top, and delightful coconut flavor, this pie brings a taste of the tropics to your table.