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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Whisk eggs and sugar in a large bowl until smooth and pale, creating a silky base for the custard.
- Incorporate whole milk, heavy cream, melted butter, vanilla extract, and salt into the egg mixture, stirring until fully combined and glossy.
- Fold in shredded coconut, ensuring an even distribution throughout the custard.
- Pour the coconut custard filling into the prepared pie crust, taking care not to overfill.
- Bake for 45-50 minutes, or until the custard is set but still slightly wobbly in the center and the crust turns golden brown.
- Remove from the oven and let cool completely at room temperature for about 2 hours.
- Sprinkle toasted coconut over the top of the pie and dust with powdered sugar if desired.
- 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