Creamy Coconut Custard Pie – An Straightforward Recipe for a Tropical Delight

Treat your senses to this creamy and dreamy Coconut Custard Pie. A perfect blend of a rich custard and sweet coconut, this classic dessert is sure to impress. The flaky oil pie crust paired with the smooth, coconut filling creates a flavor sensation that’s simply irresistible. Therefore, here is the recipe for this tropical sweet indulgence along with some helpful tips for a perfect and easy pie that turns out great every time.

Coconut Custard Pie

3 cups milk
4 large eggs
2/3 cup of sugar
1/4 teaspoon of salt
1 cup shredded coconut
1 teaspoon of vanilla
unbaked pie crust (oil pie crust)

1. Line and grease a 10-inch pie pan with unbaked pie crust.
2. Scald milk over boiling water.
3. Beat eggs, add sugar and salt, beating them in until well combined.
4. Stir milk slowly into egg mixture and mix well.
5. Add vanilla and one-half cups of the coconut flakes.
6. Pour into pie shell and sprinkle the remaining coconut over the top.
7. Bake in a preheated 450 degree oven for 15 minutes, then lower temperature to 325 degrees for 25 to 30 minutes. Test with a cake tester or slender knife to see if anything sticks for determining doneness. The knife should come out clean.
8. Remove and allow the pie to cool.
9. ENJOY!

Tips for the Perfect Coconut Custard Pie:

High-Quality Ingredients: Use fresh, high-quality ingredients for the best flavor.
Don’t Overbake: Overbaking can lead to a dry and cracked crust.
Cool Completely: Allow the pie to cool completely before slicing to prevent the filling from becoming runny.
Serve Chilled: For an extra special treat, chill the pie before serving.

Serving Suggestions:

Classic: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Tropical Twist: Top with fresh berries or crushed pineapple for a delicious new take on this homemade pie or add a drizzle of caramel sauce.
Elegant Dessert: Dust with powdered sugar and garnish with fresh mint leaves.

Treat your senses to this creamy and dreamy Coconut Custard Pie. A perfect blend of a rich custard and sweet coconut, this classic dessert is sure to impress. The flaky oil pie crust paired with the smooth, coconut filling creates a flavor sensation that’s simply irresistible.

Course:

Dessert, Snack

Cuisine:

American

Keyword:

coconut custard pie, coconut pie recipe, oil pie crust

Servings: 8

Author: Mary Balandiat

• 3
  cups
  milk
• 4
  large eggs
• 2/3
  cup
  of sugar
• 1/4
  teaspoon
  of salt
• 1
  cup
  shredded coconut
• 1
  teaspoon
  of vanilla
• unbaked pie crust
  oil pie crust

1. Line and grease a 10-inch pie pan with unbaked pie crust.

2. Scald milk over boiling water.

3. Beat eggs, add sugar and salt, beating them in until well combined.

4. Stir milk slowly into egg mixture and mix well.

5. Add vanilla and one-half cups of the coconut flakes.

6. Pour into pie shell and sprinkle the remaining coconut over the top.

7. Bake in a preheated 450 degree oven for 15 minutes, then lower temperature to 325 degrees for 25 to 30 minutes. Test with a cake tester or slender knife to see if anything sticks for determining doneness. The knife should come out clean.

8. Remove and allow the pie to cool.

9. ENJOY!

This Coconut Custard Pie is a delightful dessert that’s perfect for any occasion. With its simple ingredients and easy-to-follow instructions, you can whip up this sweet sensation in no time. So, gather your ingredients and get baking!

More of My Coconut Pie Recipes:

These are just a few coconut pies that I make. Go to my search box and you’ll discover more.

Raisin Coconut Pie

Coconut Macaroon Pie

Apple Coconut Pie

Coconut Custard Pie that Makes Its Own Crust

Banana Coconut Cream Pie