Coconut Custard Pie -The ingredients in this coconut custard pie recipe 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 up to perfection.
As many cakes as I make, pies are a favorite in this house. My husband loves himself a good pie. I’ve always loved Coconut Custard Pie but never attempted to make one until today. I don’t know about you, but winter 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 perfection.
This Coconut Custard Pie recipe is made with ingredients you probably already have in your kitchen. I love recipes like that. I love being able to take what I already have in my kitchen to make a fantastic dessert, just like Grandma did. The first thing we need to think about when making a pie is the pie crust. This coconut custard pie recipe is no different. You can use a premade pie crust thawed out according to the package directions or make a homemade pie crust.
Every pie I make has a homemade butter pie crust. I can’t help it. If I’m making a pie I want an all-butter crust to put the filling in. When I know I am going to make a pie, I make the pie crust dough the day before I make the pie. I make the dough, wrap it in plastic wrap and put it in the refrigerator to sit overnight.
You can let a pie crust dough sit in the fridge for 2 days before you use it. I love having the homemade dough already made and waiting for me the day I make a pie. It is like half the work is already done and all I have to do is roll it out and put it into a pie tin and make the filling. Now that we have our pie crust ready let’s, make the filling for this delicious coconut custard pie recipe.
Coconut Custard Pie Filling Ingredients:
- 4 Tablespoons butter, melted
- 3 eggs, room temperature and beaten
- 2 Tablespoons all-purpose flour
- 1/2 cup white sugar
- 1 cup shredded sweetened coconut
- 1 1/2 cups whole milk, room temperature
- 3/4 Teaspoon vanilla
- sprinkle of nutmeg
We start our Coconut Custard Pie by placing the melted butter, beaten, eggs, flour, sugar, coconut, milk, and vanilla in a large bowl. Whisk the ingredients together until they are thoroughly combined, making sure the sugar is dissolved and not laying on the bottom of the bowl. Having the eggs beaten before you add them to the bowl will help the ingredients to incorporate faster than if you just added them to the bowl without beating them first. When mixing the custard, keep all the ingredients at room temperature. Having them at room temperature will keep the melted butter from solidifying in the custard if the milk is cold and hits it.
Pour the coconut custard filling into the pie crust. Sprinkle the top of the pie filling with a little nutmeg if desired.
Bake the pie at 350 degrees for 45 -60 minutes. To do this, cover the crust edges with foil for the first 25 minutes of baking, then remove the foil. This will help the crust to not brown too quickly while the pie bakes. The pie baked in my oven on a cookie sheet for the full 60 minutes. I checked the pie at 45 minutes, the custard had puffed up on the sides of the pie, but not in the center. Then, I put the pie back into the oven and continued baking until the center of the custard was puffed up as well. I removed the pie from the oven to cool completely on a wire rack.
This delicious Coconut Custard Pie will serve you well throughout the year, make it and ENJOY!
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Homemade Chocolate Frosting…Blueberry Cake For Two…The Best Coconut Cream Pie…Snickerdoodle Cream Cheese Apple Pie…Pumpkin Honey Bun Cake
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.
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.
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