Coconut Custard Pie
This classic coconut custard pie combines creamy custard with tropical coconut flavor, all within a perfectly flaky crust.
Ingredients
For the Custard Filling
- 5 large Eggs Use room temperature for easier mixing.
- 3/4 cup Granulated Sugar Adjust sweetness to taste if using alternative sweeteners.
- 1/4 teaspoon Kosher Salt Enhances the overall flavor.
- 1 teaspoon Coconut Extract For authentic tropical flavor.
- 1 1/4 cups Whole Milk Alternately, use low-fat or skim milk.
- 1 1/4 cups Coconut Milk For creaminess and coconut flavor.
- 1 1/2 cups Shredded Coconut You can use sweetened or unsweetened.
For the Pie Crust
- 1 9-inch Pie Crust Homemade or store-bought, pre-baked halfway.
Optional Variations
- 1 cup Chocolate Chips For a rich twist.
- ½ cup Caramel Sauce For drizzling on top.
- 1 cup Fresh Pineapple, diced For a tropical flair.
- ½ cup Mango Puree For added flavor.
- 1 cup Toasted Coconut Flakes For garnish and additional texture.
Instructions
Preparing the Pie Crust
- Begin by pre-baking a 9-inch pie crust until lightly golden.
Mixing the Custard Filling
- In a large bowl, mix 5 egg yolks and 3/4 cup of sugar until smooth.
- Add 1 1/4 cups of whole milk, 1 1/4 cups of coconut milk, and 1 teaspoon of coconut extract.
- Fold in 1 1/2 cups of shredded coconut to create the filling.
Baking the Pie
- Preheat your oven to 450°F (232°C).
- Pour the coconut custard filling into the pre-baked pie crust.
- Bake for 20 minutes, then reduce the heat to 350°F (177°C) and bake for an additional 20-25 minutes or until the center is set.
- Cover the edges with foil if necessary to prevent burning.
- Allow the pie to cool completely before slicing.
Notes
Serve chilled, optionally topped with whipped cream and toasted coconut. Store leftovers in an airtight container in the fridge for up to 3-4 days.