Description
This Coconut Custard Pie is a creamy, tropical dessert that’s rich, sweet, and full of coconut flavor. With its smooth custard filling and flaky pie crust, it’s the perfect treat for coconut lovers. This classic pie is incredibly easy to make, making it a great choice for holidays, family gatherings, or anytime you’re craving a taste of paradise. Serve it chilled or warm with a dollop of whipped cream for extra indulgence.
Ingredients
Scale
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 cup whole milk
- 1 cup heavy cream
- 3 large eggs
- ½ cup granulated sugar
- ½ cup sweetened shredded coconut
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional for stronger flavor)
- Pinch of salt
- Additional shredded coconut for topping (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Place pie crust into a 9-inch pie dish and crimp edges as desired.
- Make Custard Filling: In a large mixing bowl, whisk together milk, heavy cream, eggs, sugar, vanilla extract, coconut extract (if using), and salt until well combined. Stir in shredded coconut.
- Assemble Pie: Pour the custard mixture into the unbaked pie crust. Sprinkle additional shredded coconut on top if desired.
- Bake: Bake for 45-50 minutes, or until the custard is set and the center jiggles slightly when shaken. Cover edges of the crust with foil if they brown too quickly.
- Cool & Serve: Let the pie cool completely before slicing. For best texture, chill for at least 2 hours. Serve plain or with whipped cream.
Notes
- For a toasted coconut twist, toast the shredded coconut before adding it to the filling.
- Use a gluten-free pie crust if needed.
- Want to make it extra tropical? Add a splash of rum to the custard for a pina colada vibe!
- Leftovers should be stored covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Cuisine: American
Nutrition
- Calories: ~330 kcal
- Fat: ~21g
- Carbohydrates: ~29g
- Protein: ~5g