Creamy Dreamy Coconut Custard Pie Recipe For Sweet Moments

Crafting a dreamy coconut custard pie brings pure comfort to your kitchen.

Soft whispers of tropical sweetness dance through every silky slice.

Creamy textures and rich flavors promise a delightful dessert experience.

Bakers searching for an elegant yet simple treat will adore this recipe.

Delicate coconut notes blend seamlessly with smooth custard, creating magic in each bite.

Home cooks can easily master this delectable dessert with a few simple steps.

Slice into pure bliss and watch everyone ask for seconds.

Why Old-Fashioned Coconut Custard Pie Brings Back Memories

• Tackle Homemade Pie with Ease: This coconut custard pie breaks down complex baking into simple, manageable steps perfect for bakers of all skill levels.
• Create Crowd-Pleasing Dessert: A delightful treat that combines creamy coconut goodness with a classic custard texture, sure to impress family and friends at gatherings.
• Celebrate Versatile Flavor Profile: Delivers a rich, tropical twist on traditional custard pie that works beautifully for casual weeknight desserts or special occasion celebrations.
• Master Baking Technique: Offers an excellent opportunity to practice fundamental pie-making skills like creating a perfect flaky crust and smooth custard filling.

What Goes Into Old-Fashioned Coconut Custard Pie

• All-Purpose Flour: A classic base that provides structure for the delicate pie crust.
• Salt: Enhances the overall flavor of the pie crust.
• Cold Butter: Creates flaky layers in the pie crust through its unique texture.
• Ice Water: Helps bind the pie crust ingredients together.

• Eggs: Create a rich and smooth foundation for the coconut custard.
• Sugar: Adds sweetness and helps create a silky custard texture.
• Whole Milk: Provides creamy richness to the custard filling.
• Heavy Cream: Contributes to the luxurious and smooth custard consistency.
• Melted Butter: Adds depth of flavor and richness to the custard.
• Vanilla Extract: Delivers a warm, aromatic flavor to the pie.
• Salt: Balances and enhances the overall sweetness of the custard.

• Shredded Coconut, Toasted Coconut: Provides signature tropical flavor and textural contrast.
• Powdered Sugar: Optional topping that adds a delicate sweet finish.

How to Bake Old-Fashioned Coconut Custard Pie Simply

Step 1: Whip Up the Pie Crust

Grab a mixing bowl and toss in flour and salt. Chop cold butter into tiny bits and massage into the dry ingredients until it looks like rough sand. Drizzle in ice water, stirring until the dough barely holds together. Shape into a flat circle, wrap in plastic wrap, and park in the refrigerator for half an hour to chill out.

Step 2: Prepare the Pie Plate

Heat the oven to 375°F. Roll out the chilled dough on a flour-dusted surface to fit a 9-inch pie dish. Trim the edges and create a fancy crimped border.

Step 3: Create the Silky Custard Base

• Whole milk
• Heavy cream
• Melted butter
• Vanilla extract
• Salt

Stir until the mixture looks glossy and perfectly blended.

Step 4: Infuse with Coconut Magic

Gently fold shredded coconut into the custard, making sure it’s evenly distributed throughout.

Step 5: Fill and Bake the Pie

Carefully pour the coconut custard into the prepared pie crust, being careful not to overfill. Slide into the preheated oven and bake for 45-50 minutes. You’ll know it’s done when the custard is set but still has a slight jiggle in the center and the crust turns a beautiful golden brown.

Step 6: Cool and Garnish

Pull the pie from the oven and let it cool completely at room temperature for about 2 hours. Sprinkle toasted coconut on top and dust with powdered sugar if you’re feeling extra fancy.

Step 7: Chill and Serve

Refrigerate the pie for an additional hour to help the custard set perfectly. Slice, serve, and watch everyone swoon over your delicious creation!

Helpful Tips for Old-Fashioned Coconut Custard Pie

• Prevent Soggy Crust: Blind bake the pie crust for 10-15 minutes before adding the custard to create a crisp, flaky base that resists moisture.
• Smooth Custard Technique: Strain the custard mixture through a fine-mesh sieve to remove any egg lumps, ensuring a silky-smooth texture.
• Control Coconut Distribution: Gently fold shredded coconut to prevent sinking to the bottom, creating an even coconut flavor throughout the pie.
• Master Baking Doneness: Check custard's readiness by gently shaking the pie – it should have a slight wobble in the center but look set around the edges.
• Enhance Flavor Boost: Toast coconut before adding to the custard or sprinkling on top to intensify its nutty, rich flavor profile.

Twists to Try With Old-Fashioned Coconut Custard Pie

• Tropical Mango Coconut Custard Pie: Replace shredded coconut with fresh diced mango chunks, adding a bright and fruity flavor profile to the classic custard base.
• Chocolate Coconut Cream Pie: Mix melted dark chocolate into the custard and top with chocolate shavings for a rich, decadent variation that complements the coconut.
• Rum-Infused Coconut Custard Pie: Add a splash of dark rum to the custard mixture, creating a boozy Caribbean-inspired dessert with deep, complex flavors.
• Nutty Coconut Crunch Pie: Sprinkle toasted macadamia or almond pieces on top and mix chopped nuts into the custard for added texture and nutty undertones.

Best Sides for Coconut Custard Pie

• Pair with Tropical White Wine: Select a crisp, light Riesling or Gewürztraminer with subtle sweetness that complements the coconut's rich flavor and balances the creamy custard's texture.
• Create Tropical Beverage Harmony: Mix a classic piña colada cocktail with rum, pineapple juice, and coconut cream to echo the pie's tropical coconut notes and enhance the dessert's overall flavor profile.
• Serve with Tropical Fruit Coulis: Prepare a quick passion fruit or mango sauce to drizzle alongside the pie, adding bright acidity and fresh fruity contrast to the sweet, creamy coconut custard.
• Elevate with Rum-Based Accompaniment: Pour a small glass of coconut rum or aged Caribbean rum to highlight the pie's tropical essence and provide a warming, complementary drink experience.

How to Keep Coconut Custard Pie Fresh

• Transfer leftover coconut custard pie to an airtight container or wrap tightly with plastic wrap, keeping it in the refrigerator for up to 3-4 days to maintain freshness and prevent bacterial growth.
• Carefully wrap the entire pie or individual slices in multiple layers of plastic wrap and aluminum foil, storing in the freezer for maximum 2 months; thaw overnight in the refrigerator before serving to preserve texture and flavor.
• Allow pie to sit at room temperature for no more than 2 hours to prevent potential food safety risks, especially since the custard contains dairy and eggs which can spoil quickly.
• Enjoy the pie chilled or at cool room temperature, removing from the refrigerator about 15-20 minutes before serving to let the flavors develop and soften slightly.

FAQs for Old-Fashioned Coconut Custard Pie

• How do I prevent my pie crust from shrinking during baking?

Chill the dough for at least 30 minutes before rolling and baking, use pie weights or dried beans when pre-baking, and avoid stretching the dough when placing it in the pie dish.

• Can I use low-fat milk instead of whole milk and heavy cream?

Whole milk and heavy cream provide the rich, creamy texture essential to the custard. Using low-fat milk might result in a less smooth and less flavorful custard.

• How can I tell if my coconut custard pie is fully baked?

The custard should be set but slightly wobbly in the center, and the crust should be golden brown. A knife inserted near the center should come out clean with minimal custard residue.

Coconut Custard Pie Recipe

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4.9 from 22 reviews

• Total Time: 3 hours and 20-30 minutes
• Yield: 8 1x

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Description

Creamy coconut custard pie brings tropical paradise right to your dessert plate, blending sweet coconut and silky custard in a perfect harmony. Rich flavors and delicate texture invite you to savor each delightful bite of this classic Southern comfort treat.

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Ingredients

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Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/3 cup cold unsalted butter
• 3–4 tbsp ice water

Custard Filling:

• 4 large eggs
• 1 cup granulated sugar
• 2 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups shredded coconut
• 1/4 cup unsalted butter, melted
• 2 tsp vanilla extract
• 1/4 tsp salt

Topping:

• 1/2 cup toasted shredded coconut
• 1 tbsp powdered sugar (optional)

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Instructions

1. Craft the pie crust by combining flour and salt in a mixing bowl, then cut cold butter into small pieces and work into the dry ingredients until the mixture resembles coarse crumbs.
2. Gradually add ice water, mixing until the dough just comes together, then shape into a disk, wrap in plastic, and refrigerate for 30 minutes to firm up.
3. Preheat the oven to 375°F and roll out the chilled dough on a floured surface to fit a 9-inch pie dish, trimming and crimping the edges decoratively.
4. Whisk eggs and sugar in a large bowl until smooth and pale, creating a silky base for the custard.
5. Incorporate whole milk, heavy cream, melted butter, vanilla extract, and salt into the egg mixture, stirring until fully combined and glossy.
6. Fold in shredded coconut, ensuring an even distribution throughout the custard.
7. Pour the coconut custard filling into the prepared pie crust, taking care not to overfill.
8. Bake for 45-50 minutes, or until the custard is set but still slightly wobbly in the center and the crust turns golden brown.
9. Remove from the oven and let cool completely at room temperature for about 2 hours.
10. Sprinkle toasted coconut over the top of the pie and dust with powdered sugar if desired.
11. Chill for an additional hour to allow the custard to set fully before serving.

Notes

• Make sure butter is cold when cutting into the flour to achieve a flaky, tender pie crust that crumbles perfectly.
• Use a light hand when mixing the dough to prevent developing tough gluten that can make the crust chewy.
• Check custard’s doneness by gently shaking the pie – it should have a slight wobble in the center but look mostly set.
• Toast coconut flakes in a dry skillet for extra depth of flavor and a beautiful golden color before sprinkling on top.
• For a dairy-free version, substitute coconut milk for whole milk and use plant-based butter alternative.
• Create a gluten-free option by using almond flour or gluten-free flour blend in the pie crust.
• Prevent soggy bottom by pre-baking the crust for 10 minutes before adding the custard filling.

• Prep Time: 30 minutes
• Cook Time: 45-50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 421
• Sugar: 28 g
• Sodium: 210 mg
• Fat: 30 g
• Saturated Fat: 19 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 140 mg