Description
Silky, sweet, and crowned with golden toasted coconut, this Creamy Coconut Custard Pie is a tropical dream baked into a flaky crust.
Ingredients
- Pie crust – 1 (9-inch), pre-baked
- Whole milk – 2 cups
- Heavy cream – ½ cup
- Granulated sugar – ¾ cup
- Sweetened shredded coconut – 1 cup (plus extra for topping)
- Cornstarch – 3 tablespoons
- All-purpose flour – 2 tablespoons
- Egg yolks – 4 large
- Unsalted butter – 3 tablespoons
- Vanilla extract – 1 teaspoon
- Coconut extract – ½ teaspoon (optional, for stronger flavor)
- Toasted coconut flakes – for topping
Instructions
- Pre-bake the crust: Prepare or use a store-bought crust. Bake at 375°F (190°C) for 10–12 minutes until golden. Cool completely.
- Make the coconut custard: In a saucepan, whisk together sugar, flour, and cornstarch.
- Gradually whisk in milk and cream until smooth.
- Cook over medium heat, stirring constantly, until thickened (about 6–8 minutes).
- In a small bowl, whisk egg yolks. Slowly add ½ cup of the hot mixture to temper the eggs.
- Pour egg mixture back into the pan and cook 2–3 more minutes until creamy and thick.
- Remove from heat and stir in butter, vanilla, and coconut extract.
- Fold in shredded coconut.
- Assemble the pie: Pour the custard into the cooled crust and smooth the top. Cover with plastic wrap touching the surface to prevent a skin from forming.
- Chill: Refrigerate for at least 3 hours or overnight until fully set.
- Toast the topping: In a dry skillet, toast coconut flakes over medium heat until golden and fragrant. Sprinkle over the pie before serving.
Notes
- Can be served chilled or at room temperature.
- For a stronger coconut flavor, use coconut extract.
- Ensure the pie is fully set before serving for the best texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 120mg