Imagine a dessert so creamy, so luxurious, that it transports you to a sun-soaked beach with just one bite. Our Coconut Custard Pie is not just a dessert; it's a culinary journey that combines the rich, velvety smoothness of custard with the tropical essence of fresh coconut. Whether you're a baking novice or a seasoned pastry chef, this recipe promises to deliver a show-stopping pie that will have your family and friends begging for seconds – and asking for the recipe!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-made pie crust
- 1 can (14 oz) sweetened condensed milk
- 1 cup coconut milk
- 3 large eggs
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Position a rack in the center of the oven to ensure even baking.
- Remove the pre-made pie crust from refrigeration and allow it to sit at room temperature for 10 minutes to prevent cracking when placing in the pie dish.
- In a large mixing bowl, whisk together the sweetened condensed milk and coconut milk until smooth and well combined.
- Add the eggs one at a time, whisking thoroughly after each addition to create a uniform custard base.
- Incorporate the vanilla extract and salt into the custard mixture, stirring until all ingredients are fully integrated.
- Gently fold in 3/4 cup of shredded coconut, reserving the remaining 1/4 cup for topping.
- Carefully pour the custard mixture into the pre-made pie crust, ensuring an even distribution.
- Sprinkle the remaining shredded coconut evenly across the top of the custard.
- Place the pie in the preheated oven and bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
- To test doneness, insert a knife near the center of the pie - it should come out clean with minimal custard residue.
- Remove the pie from the oven and let it cool completely on a wire rack for approximately 2 hours.
- Once cooled, refrigerate for at least 1 hour to allow the custard to set completely before serving.
- Slice into 8 equal portions and serve chilled. Optional: Garnish with additional toasted coconut flakes if desired.
Tips
- Room Temperature Ingredients: Ensure your eggs are at room temperature for a smoother, more consistent custard.
- Crust Protection: If the pie edges start browning too quickly, cover them with aluminum foil to prevent burning.
- Cooling is Crucial: Patience is key! Allow the pie to cool completely at room temperature before refrigerating to prevent condensation and maintain the perfect texture.
- Coconut Variation: For extra flavor, consider toasting the coconut flakes before adding them to the pie for a deeper, nuttier taste.
- Make Ahead: This pie actually tastes even better the next day, so it's perfect for preparing in advance for gatherings or special occasions.
- Storage: Properly stored in the refrigerator, your Coconut Custard Pie will stay fresh for up to 3-4 days.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 8g
Fat: 24g
Saturated Fat: 18g
Cholesterol: 110mg
