Coconut Custard Pie
This Coconut Custard Pie is bakery-quality with just 8 ingredients! The filling requires no stovetop cooking and is so rich thanks to the eggs, cream, and coconut flakes. Baked in a store-bought pie crust, it's a delicious make ahead dessert for your family.
Servings: 8 Servings
Calories: 1slice
Equipment
Ingredients
- 1 9-inch pie crust unbaked
- 3 large eggs
- ¾ cup granulated sugar
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract or ½ teaspoon coconut extract
- ¼ teaspoon salt
- 1 ¼ cups sweetened flaked coconut
- Cool Whip or sweetened whipped cream (optional)
- Toasted coconut* (optional)
Instructions
- Preheat oven to 350°F.
- Prepare the pie crust: thaw, remove packaging, or if using Pillsbury pie dough arrange in a 9-inch pie plate and crimp the edges. Keep the pie crust in the fridge while you make the filling.Tip: Do not use a disposable aluminum pie "plate". It is too shallow to fit all the filling.
- Whisk the eggs in a medium size bowl until blended together. Whisk in the sugar. Gradually stir in milk and whipping cream, then add the extract and salt. Stir in the coconut and immediately pour into the unbaked pie shell.
- Carefully, place the pie plate in the center rack or lower third portion of the oven. Bake for 45 to 50 minutes or just until the middle of the pie jiggles slightly. A knife inserted in the center should come back clean.
- Let the pie cool 2 hours at room temperature, then chill 1 hour for the best slicing. Keep stored in the fridge.
- To gild the lily, garnish with whipped cream and toasted coconut. It's totally optional, though.
*How to toast coconut garnish
- Arrange 2 tablespoons sweetened flaked coconut on a baking sheet. Bake at 350°F for 3 to 4 minutes or just until the coconut turns golden brown.
Notes
Storage:
- To Store: Store any leftover pie loosely covered with plastic wrap or as slices in an airtight container in the fridge for up to 3 days.
- To Freeze: I don't recommend freezing coconut custard pie since it can change the texture once it thaws.
- Make Ahead: This is the ideal dessert to prep in advance. If you are entertaining a crowd, you can even bake it the day before and garnish right before serving, too easy!
- Shape the store-bought pie crust in the pie plate and place into the fridge to chill. Chilling the crust helps it to hold it's shape while baking so the sides don't sink.
- To know when the coconut custard pie is finished baking, insert a butter knife into the center and if it comes out clean, then it's ready. The center of the pie filling should jiggle when you wiggle the pan. If it's firm, you've over-baked your pie.
- Let the pie cool at room temperature for first for 2 hours then chill in the fridge. If you put the pie into the fridge hot, it could split and also not set correctly.
- Coconut custard pie needs to chill prior to serving, chill at least 1 hour. Don't skip this step, it's key for that classic, rich and velvety texture with every bite. Plus it's so much easier to slice.
- Do not use a disposable aluminum pie "plate". It is too shallow to fit all the filling.
