Coconut Custard Pie
Coconut Custard Pie is a dreamy dessert that brings together the creamy richness of custard with the sunny, tropical sweetness of coconut. Nestled in a flaky, golden crust, this pie delivers a luscious filling with a subtle chew from shredded coconut—finished with a lightly toasted top for texture and warmth. Whether you’re hosting a holiday gathering, attending a neighborhood potluck, or simply treating yourself, this pie offers both comfort and a hint of island escape.
🥥 Ingredients
| Category | Ingredients |
|---|---|
| For the Crust | 1 pre-made 9-inch pie crust (store-bought or homemade) Optional: 1/4 cup sweetened shredded coconut (to sprinkle on the base) |
| For the Custard Filling | 3 large eggs 1 can (14 oz) sweetened condensed milk 1/2 cup whole milk (or coconut milk for deeper coconut flavor) 1 tsp vanilla extract 1 tsp coconut extract (optional, for more intense flavor) 1 cup sweetened shredded coconut |
| For the Topping | Whipped cream or vanilla ice cream (optional, for serving) Extra shredded coconut (optional, for garnish) |
🔧 Directions
- Preheat the Oven
Set your oven to 350°F (175°C). Press the pie crust into a 9-inch pie dish. If desired, sprinkle 1/4 cup of shredded coconut over the base for added texture and flavor. - Make the Custard Filling
In a mixing bowl, whisk the eggs until fully blended. Add the condensed milk, whole (or coconut) milk, vanilla, and coconut extract. Whisk until smooth and combined. Gently fold in the shredded coconut until evenly distributed. - Assemble the Pie
Pour the custard mixture into the prepared crust. For extra flavor and a rustic touch, you can sprinkle a bit more shredded coconut over the top before baking. - Bake
Bake for 40–45 minutes, or until the center is just set—it should jiggle slightly, but a knife inserted in the middle should come out clean. If you’d like a toasted top, switch to the broiler for 2–3 minutes at the end, watching carefully to avoid burning. - Cool and Serve
Let the pie cool on a wire rack, then refrigerate for at least 2 hours—or overnight for the best texture. Serve chilled or at room temperature, topped with whipped cream, a scoop of ice cream, or a sprinkle of coconut for that final touch.
Simple, nostalgic, and slightly exotic, this Coconut Custard Pie captures the essence of home baking with a dash of tropical flair. Each bite is smooth, sweet, and deeply satisfying—an irresistible reminder that comfort and adventure can exist in the same slice.
