So we’ve turned a corner and the weather is getting cooler, we’ll be leaving the summer desserts in our recipe files and looking for delicious Fall treats to satisfy our sweet tooth with. As many cakes as I make, pies are a favorite in this house as well. My husband loves a good pie , I think if he had his way, he’d be happy just eating the crust. I’ve always loved Coconut Custard Pie but never attempted to make one until today. The change in weather does that to me, it makes me adventurous, well that and it makes me want to turn the oven on to take the chill out of the kitchen. The ingredients in this pie balance out perfectly to give you a wonderful flavor and texture. The custard is spot on with just the right amount of sweetness, the coconut adds a slight chew and the flaky crust rounds it all out to perfect.
As I was making the custard it brought back a memory of working at the restaurant and watching the kitchen manager make blueberry and raspberry custard pies. As I watched her, I remember thinking… someday I’m going to do that. Now that I have the perfect custard filling, I can do that. I think it would be as easy as substituting the coconut for fresh blueberries or raspberries. It’s only a thought til it goes into the oven. And when it does, I’ll share it with you. In the meantime, this delicious Coconut Custard Pie is begging for you to make it. Enjoy!
Coconut Custard Pie
- 1 Homemade 9 inch pie crust or use pre-packaged
- 4 Tablespoons butter melted
- 3 eggs room temperature,beaten
- 2 Tablespoons flour
- 1/2 cup sugar
- 1 cup shredded sweetened coconut
- 1 1/2 cups milk room temperature
- 3/4 teaspoon vanilla
- Sprinkle of nutmeg
Preheat oven to 350 degrees.
Make pie crust or arrange pre-packaged crust into a 9 inch pie plate.
1. In a large bowl combine melted butter,eggs,flour,sugar,coconut, milk and vanilla. Whisk together until thoroughly blended. Making sure sugar is dissolved and not laying on the bottom of the bowl.
2. Pour the mixture into the pie crust sprinkle with a little nutmeg if desired and bake at 350 degrees for 45 -60 minutes. Cover crust with strips of foil for the first 25 minutes of baking , then remove.
When mixing the custard : Keeping all ingredients at room temperature will keep the melted butter from solidifying in the custard when cold milk hits it.
The pie baked in my oven on a cookie sheet for the full 60 minutes. I checked at 45 minutes, the custard had puffed up on the sides of the pie, but not in the center. I continued baking until the center of the custard was puffed up as well. Then I removed the pie from the oven.