Description
A classic and creamy Coconut Custard Pie featuring a rich, smooth coconut-infused custard baked in a flaky, buttery crust. This delightful pie is topped with a layer of toasted coconut for a perfect crunch, making it a truly heavenly treat for any dessert lover.
Ingredients
- For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3-4 tablespoons ice water
- For the Coconut Custard Filling:
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups sweetened shredded coconut, divided
Instructions
- Prepare the Pie Crust: In a food processor or a large bowl, whisk together the flour, salt, and sugar. Cut in the cold butter using the pulse function or a pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add the ice water, 1 tablespoon at a time, mixing just until the dough comes together. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
- Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges.
- Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Carefully remove the weights and parchment paper and bake for another 5-7 minutes, until the bottom is lightly golden. Set aside to cool slightly. Reduce the oven temperature to 350°F (175°C).
- Make the Filling: In a large bowl, whisk the eggs, sugar, and salt together until smooth and well combined.
- Slowly whisk in the whole milk, heavy cream, and vanilla extract until fully incorporated. Stir in 1 cup of the sweetened shredded coconut.
- Bake the Pie: Pour the custard filling into the pre-baked pie crust. Bake at 350°F (175°C) for 35-45 minutes, or until the center is just set (it should still have a slight jiggle).
- Let the pie cool completely on a wire rack for at least 2 hours. This allows the custard to set fully.
- Toast the Coconut Topping: While the pie cools, spread the remaining 1/2 cup of shredded coconut on a baking sheet. Toast in the 350°F (175°C) oven for 3-5 minutes, watching carefully until it is golden brown.
- Sprinkle the toasted coconut over the cooled pie before slicing and serving. You can serve it chilled or at room temperature.
Notes
- For a crispier crust, ensure you blind bake it properly before adding the wet filling.
- Do not overbake the custard. The center should be slightly wobbly when you remove it from the oven; it will continue to set as it cools.
- The pie must be cooled completely before slicing to ensure clean cuts. Chilling it in the refrigerator for at least 4 hours is recommended.
- Store any leftover pie covered in the refrigerator for up to 3 days.
- For a shortcut, you can use a store-bought 9-inch pie crust.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert, Pie
- Method: Baking
- Cuisine: American