Coconut Custard Pie

Coconut Custard Pie is a creamy, smooth, and delicious dessert with a rich coconut flavor and a golden crust. It’s perfect for holidays, family gatherings, or anytime you want a sweet treat. Here’s a simple recipe for you to try!

Coconut Custard Pie Recipe

Ingredients:

• 1 pre-made pie crust (9-inch, or you can make your own)

• 1 1/2 cups whole milk

• 1 cup heavy cream

• 3/4 cup granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 1/2 cups sweetened shredded coconut

• 1 tablespoon all-purpose flour (optional, for thickening)

• 1/4 teaspoon salt

• 1/4 teaspoon ground nutmeg (optional, for extra flavor)

• Whipped cream (for topping, optional)

Instructions:

1. Preheat the oven:

   • Preheat your oven to 350°F (175°C).

2. Make the custard filling:

   • In a medium saucepan, combine the milk, heavy cream, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is warm (but not boiling).

   • In a separate bowl, whisk the eggs lightly. Slowly pour a small amount of the warm milk mixture into the eggs while whisking constantly to temper the eggs (this prevents them from scrambling). Gradually whisk in the rest of the milk mixture.

   • Stir in the vanilla extract, shredded coconut, and nutmeg (if using). If you’d like a thicker custard, you can whisk in 1 tablespoon of flour at this stage.

3. Pour into pie crust:

   • Pour the custard mixture into the prepared pie crust.

4. Bake the pie:

   • Bake in the preheated oven for about 45-50 minutes, or until the custard is set and the top is golden brown. The center should still be slightly jiggly but will firm up as it cools. If the crust is getting too dark, cover the edges with aluminum foil.

5. Cool and serve:

   • Allow the pie to cool to room temperature, then refrigerate for at least 2-3 hours, or until well chilled. The custard will continue to set as it cools.

   • Before serving, top with whipped cream or extra shredded coconut for decoration if desired.

Tips:

• Texture: For a smoother, creamier texture, strain the custard mixture through a fine mesh sieve before pouring it into the pie crust.

• Coconut variation: You can use unsweetened coconut if you prefer less sweetness in the filling.

• Make ahead: Coconut custard pie can be made a day or two ahead of time and stored in the refrigerator until ready to serve.

This Coconut Custard Pie is the perfect balance of rich custard and toasted coconut flavor—a delicious treat that everyone will love!