Coconut Custard Pie
User Reviews
5
Coconut Custard Pie
Description
This Coconut Custard Pie recipe uses an all-butter pie crust baked blind before filling to ensure a crisp, tender base. The filling blends whole milk, eggs, sugar, toasted angel flake coconut, vanilla extract, and a pinch of salt, with optional coconut extract and ground nutmeg to enrich the coconut flavor and add subtle warmth. Heavy cream is added for smoothness and creaminess. The toasted coconut flakes provide a deeper taste and texture contrast within the custard.
The pie is baked until just set, giving a silky, custard-like texture that contrasts with the flaky crust. The aromatic coconut flavor is delicate but noticeable, enhanced by vanilla and optional coconut extract. The pie is commonly garnished with lightly sweetened whipped cream and extra toasted coconut flakes for added dimension.
Sweetness can be adjusted by varying the sugar amount from lightly sweetened to very sweet depending on preference. Measuring the angel flake coconut properly is important to ensure the filling’s texture remains balanced and not too dense.
Ingredients
- 1/2 recipe pie crust all-butter
- 1-1/2 cups coconut "angel flake" (3.9 to 4.2 ounces, depending on the brand, sweetened, flaked
- 1-1/2 cups milk whole
- 3 large egg
- 1/2 to 1 cup granulated sugar *
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional, if you like a fuller coconut flavor)
- 1/4 teaspoon salt
- pinch ground nutmeg (optional)
- 1/2 cup heavy cream
- Whipped Cream for garnish, lightly sweetened whipped cream; extra toasted coconut flakes
- coconut flakes for garnish, lightly sweetened whipped cream; extra toasted coconut flakes
Instructions
- Preheat oven to 325 degrees F. Spread coconut onto a parchment-lined baking sheet. Toast for 5-8 minutes, stirring once or twice, until the coconut is speckled with golden flakes and fragrant. Set aside.
- Raise the oven temperature to 375 degrees F. Follow the instructions in the all-butter pie dough recipe to make a blind baked, single crust pie, in a 9-inch pie plate. (I like to use a metal pie dish when making custard pies for the best textured crust.) After the crust is prepared, place the empty baking sheet back on the rack, and keep oven on at 375 degrees F.
- In a large bowl, whisk together milk, eggs, sugar, vanilla, coconut extract (if using), salt, and nutmeg (if using) until well combined. Stir in heavy cream and toasted coconut. Pour filling into the blind-baked pie crust. Place a pie crust shield over the crust edges, or cover the edges with foil.
- Bake for 45-50 minutes, until a knife inserted into the center of the pie comes out clean. Remove the pie crust shield 10 minutes before the pie is finished baking.
- Cool to room temperature and then cover and refrigerate until chilled. Slice and serve with whipped cream and a sprinkling of toasted coconut flakes.
Notes
- Adjust sugar amount to control pie sweetness from lightly sweetened to very sweet.
- Measure angel flake coconut by gently spooning and lightly patting down to avoid overpacking and a dense pie texture.
- Using a metal pie dish can help achieve a well-textured crust in custard pies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 307kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 244mg | 10% |
| Potassium | 135mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 345IU | 7% |
| Calcium | 43mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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