Coconut custard pie is a classic dessert that consists of a sweet, creamy filling made from a mixture of eggs, milk, sugar, coconut, and vanilla, baked in a pie crust. The custard filling sets as it bakes and has a smooth and creamy texture that is complemented by the sweet and nutty flavor of coconut.
To make coconut custard pie, a pie crust is first prepared and blind-baked until it is golden brown. A mixture of eggs, milk, sugar, coconut, and vanilla extract is then combined and poured into the pie crust. The pie is then baked in the oven until the custard filling has set and is firm to the touch.
Coconut custard pie is a popular dessert in the southern United States and is often served during holidays, especially during the winter season. It can be served warm or chilled, and is often garnished with whipped cream or toasted coconut flakes for an extra touch of sweetness and texture. Coconut custard pie is a delicious and comforting dessert that is sure to satisfy any sweet tooth.
PREPARATION TIME: 30 minutes + 1 hour chilling time
- 1 (9 inch) pie crust
- 2 cups coconut milk
- 1/2 cup sugar
- 3 large eggs
- 2 tbsps. cornstarch
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1 1/2 cups shredded sweetened coconut
- Preheat oven to 375°F (190°C). Bake pie crust for 8 to 10 minutes, or until lightly browned. Let cool.
- In a medium saucepan, whisk together coconut milk, sugar, eggs, cornstarch, vanilla extract, and salt over medium heat. Cook, stirring constantly, until mixture thickens, about 8 to 10 minutes.
- Remove from heat and stir in shredded coconut. Pour mixture into the cooled pie crust.
- Bake for 25 to 30 minutes, or until set.
- Let cool to room temperature, then chill in the refrigerator for at least 1 hour.
- Serve chilled.
SERVING SUGGESTIONS OR ADDITIONAL TIPS:
- For a crispier crust, brush the pie crust with egg wash before baking.
- For a sweeter pie, increase the amount of sugar to 3/4 cup.
- Serve with a dollop of whipped cream, if desired.