Coconut Custard Pie Recipe
User Reviews
5
Coconut Custard Pie Recipe
Description
This Coconut Custard Pie recipe combines eggs, egg yolks, granulated sugar, vanilla, and fine salt whisked together, slowly mixed with hot whole milk to form a custard base. The custard is poured into an unbaked pie crust lined in a 9-inch pie plate and baked at 325°F for 30-35 minutes until the center is set but still slightly jiggly. Lightly toasted, shredded and sweetened coconut flakes are incorporated to add texture and a tropical note.
The baking process yields a creamy, tender custard filling with nuanced coconut flavor, contrasted by the mild crunch of crispy toasted coconut on top. The crust provides a buttery base that supports the smoothness of the filling. Once cooled and refrigerated, the pie firms slightly, making it easier to slice.
This pie can be served chilled or at room temperature, with optional toppings like whipped cream or fresh fruit to balance the sweetness. It suits warm-weather desserts or occasions where a lighter custard pie is desired.
Lightly sweetened coconut flakes are recommended, but the recipe can be adjusted for reduced sugar by substituting with sugar alternatives. Toasting the coconut before use brings out its flavor and texture.
Ingredients
- 1-1/4 cups coconut flakes lightly toasted, shredded, sweetened
- 2 cups milk whole
- 3 egg large
- 3 egg large yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1/8 teaspoon salt fine grain
- 1 pie crust unbaked, homemade or store-bought
Instructions
- Toast coconut and set aside.
- Preheat oven to 325F
- Place prepared crust in a 9" pie plate and place on a baking sheet.
- Pour milk in a small saucepan and over medium heat bring to a simmer.
- While heating the milk, in a large bowl whisk together the eggs, egg yolks, sugar, vanilla, and salt together.
- Slowly add hot milk to the egg mixture, stirring until well combined. Pour custard into the prepared pie crust.
- Bake for approximately 30-35 minutes or until the center of the custard is set, but still jiggles.
- Remove from the oven and cool. Once at room temperature refrigerate.
- Serve with whipped cream and fruit if desired.
Notes
- Lightly toast coconut flakes before adding to enhance their flavor and texture.
- For a lower sugar version, substitute granulated sugar with alternatives like Swerve or monkfruit.
- The pie should be refrigerated after cooling to firm up the custard before serving.
- Serving with whipped cream or fresh fruit can complement the coconut flavor nicely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 306kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 169mg | 56% |
| Sodium | 240mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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