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- For the Pie Crust:
- 1 ½ cups all purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup granulated sugar
- 1/4 teaspoon salt
- 4–5 tablespoons ice water
- For the Custard Filling:
- 3 large eggs
- 1 cup granulated sugar
- 1 cup whole milk
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 ½ cups shredded sweetened coconut
- ¼ teaspoon salt
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- Prepare the Pie Crust:
- In a mixing bowl, combine the flour, sugar, and salt.
- Add the chilled butter and mix until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough holds together.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Roll Out the Crust:
- On a floured surface, roll out the chilled dough to fit a 9-inch pie pan.
- Place the rolled out crust into the pie pan, pressing it gently into the edges. Trim any excess dough.
- Blind Bake the Crust:
- Place parchment paper over the crust and fill it with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 10 minutes until lightly golden. Let it cool.
- Make the Custard Filling:
- In a large bowl, whisk together the eggs and sugar until well combined.
- Add the whole milk, coconut milk, vanilla extract, salt, and cornstarch (if using), whisking until smooth.
- Fold in the shredded coconut.
- Assemble and Bake:
- Pour the custard filling into the cooled pie crust.
- Bake for 30–35 minutes, or until the custard is set and slightly golden on top.
- Cool and Serve:
- Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
- Optional: Top with whipped cream or toasted coconut before serving.
Notes
- For an added flavor twist, consider adding a teaspoon of coconut extract to the custard filling.
- This pie can be made a day in advance and stored in the refrigerator, making it a great make ahead dessert.
- For a gluten-free option, substitute the all purpose flour with a gluten-free blend.
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Coconut Custard Pie Recipe
This Coconut Custard Pie Recipe delivers a rich and creamy dessert that perfectly balances the sweetness of coconut with a smooth custard base. Ideal for family gatherings or special occasions, this pie is not only delicious but also easy to make. Dive into this delightful treat, and impress your guests with a slice of tropical heaven!
Ingredients
- For the Pie Crust:
- 1 ½ cups all purpose flour
- ½ cup unsalted butter chilled and cubed
- ¼ cup granulated sugar
- 1/4 teaspoon salt
- 4 –5 tablespoons ice water
- For the Custard Filling:
- 3 large eggs
- 1 cup granulated sugar
- 1 cup whole milk
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 ½ cups shredded sweetened coconut
- ¼ teaspoon salt
- 1 tablespoon cornstarch optional, for thickening
Instructions
- Prepare the Pie Crust:
- In a mixing bowl, combine the flour, sugar, and salt.
- Add the chilled butter and mix until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough holds together.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Roll Out the Crust:
- On a floured surface, roll out the chilled dough to fit a 9-inch pie pan.
- Place the rolled out crust into the pie pan, pressing it gently into the edges. Trim any excess dough.
- Blind Bake the Crust:
- Place parchment paper over the crust and fill it with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 10 minutes until lightly golden. Let it cool.
- Make the Custard Filling:
- In a large bowl, whisk together the eggs and sugar until well combined.
- Add the whole milk, coconut milk, vanilla extract, salt, and cornstarch (if using), whisking until smooth.
- Fold in the shredded coconut.
- Assemble and Bake:
- Pour the custard filling into the cooled pie crust.
- Bake for 30–35 minutes, or until the custard is set and slightly golden on top.
- Cool and Serve:
- Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
- Optional: Top with whipped cream or toasted coconut before serving.
Notes
- For an added flavor twist, consider adding a teaspoon of coconut extract to the custard filling.
- This pie can be made a day in advance and stored in the refrigerator, making it a great make ahead dessert.
- For a gluten-free option, substitute the all purpose flour with a gluten-free blend.
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