coconut custard pie recipe

Easy Coconut Custard Pie Recipe: Creamy Delight

Byeasy flavor recipes
Spread the love

The smell of coconut custard pie baking in the kitchen reminds me of my grandmother’s farmhouse. She spent hours making this recipe, loved by our family. The creamy filling, flaky crust, whipped cream, and toasted coconut flakes brought us all together.

Now, I’m excited to share this easy coconut custard pie recipe with you. It’s a chance to make your own delicious memories.

Introduction

A coconut custard pie is a classic dessert. It has a creamy coconut-flavored custard and a flaky, buttery crust. The custard uses 5 egg yolks, ⅔ cup (132 g) of granulated sugar, 14 ounces of coconut milk, and ½ cup (27 g) of unsweetened shredded coconut. This makes it rich and decadent.

The Graham Cracker Crust is made with 9 graham crackers, 2 tablespoons of granulated sugar, and 5 tablespoons of unsweetened shredded coconut. The pie is topped with 1 ½ cups (360 ml) of whipped cream and 1 ½ tablespoons of granulated sugar. It also has toasted coconut for a beautiful and flavorful presentation.

Coconut custard pie is a beloved dessert. It combines creamy, coconut-infused custard with a buttery, flaky crust. The custard is made with eggs, sugar, and coconut milk, giving it a rich texture. The pie is topped with whipped cream and toasted coconut for a truly indulgent treat.

“Coconut custard pie is a classic dessert that transports you to a tropical paradise with every bite.”

Coconut Custard Pie Recipe

Indulge in the rich and creamy delight of this easy coconut custard pie recipe. It has a buttery shortbread crust, a smooth coconut custard filling, and a fluffy meringue topping. With just a few simple ingredients, you can create a homemade masterpiece that will impress your family and friends.

To begin, you’ll need a refrigerated 9-inch pie crust. For the custard filling, whisk together 1 cup of sugar, 2 tablespoons of flour, 2 cups of half & half, 3 large egg yolks, and 1 teaspoon of vanilla extract. Then, fold in 5-7 ounces of shredded coconut to create a rich and creamy coconut custard.

The custard filling is then cooked over low heat for approximately 20 minutes, stirring constantly, until thickened to perfection. Once the custard is ready, pour it into the prepared pie crust and smooth the top.

For the meringue topping, beat 3 egg whites until stiff peaks form, then gradually add 6 tablespoons of sugar, ½ teaspoon of vanilla, 2 teaspoons of very hot water, and ¼ teaspoon of cornstarch. Spread the meringue evenly over the custard filling, sealing the edges to the crust.

Bake the assembled pie at 425°F for 10 minutes or until the meringue is golden brown and peaks have formed. Allow the coconut custard pie to cool completely before serving, or chill it in the refrigerator for a refreshing treat.

This easy coconut custard pie recipe is a true delight, earning a rating of 4.77 out of 5 stars based on 13 votes. Savor the perfect balance of creamy custard, toasted coconut, and fluffy meringue in every bite. Enjoy this coconut custard pie as a dessert, or serve it as a special treat at your next gathering.

Crust Preparation

Making a great crust is key for a top-notch coconut custard pie. You’ll mix shortbread cookies, sweetened coconut, and melted butter. Blend these in a food processor until they’re well ground. Then, press the mix into a 9-inch deep-dish pie pan.

Next, bake the crust until it’s golden. This step makes the crust strong for the custard filling. Bake it at 450°F for 10 minutes. Then, add the custard and bake for another 5 minutes at the same temperature.

Making the Perfect Crust

To create the coconut custard pie crust, you’ll need:

  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2/3 cup cold butter, cubed
  • 3 to 6 tablespoons ice water

Begin by mixing flour and salt in a food processor. Add cold butter and pulse until it’s like coarse crumbs. Then, add ice water slowly while pulsing, until the dough comes together.

Move the dough to a floured surface and shape it into a disc. Wrap it in plastic and chill for at least 30 minutes. After chilling, roll it out to fit your pie pan. Gently place it in the pan and press it into the bottom and sides.

Now, your crust is ready for the creamy coconut custard. Bake the pie to perfection.

Custard Filling

Making the coconut custard filling is a fun process. It’s the pie’s heart, mixing coconut milk, whole milk, and cream of coconut. This blend creates a rich, creamy taste.

Start by mixing eggs, egg yolks, sugar, flour, and cornstarch. Then, slowly add this mix to hot coconut milk, whole milk, and cream of coconut. Cook until it thickens. Finally, add butter for a smooth, velvety texture. Pour it into the pie crust.

  1. In a medium bowl, whisk together 3 large eggs, 3 egg yolks, ⅔ cup of granulated sugar, 3 tablespoons of cornstarch, and a pinch of salt.
  2. In a saucepan, combine 2 cups of coconut milk, 1 cup of whole milk, and ¼ cup of cream of coconut. Heat the mixture over medium, stirring occasionally, until it comes to a simmer.
  3. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
  4. Return the mixture to the saucepan and cook, stirring constantly, until the custard thickens, about 10-15 minutes.
  5. Remove the pan from the heat and whisk in 2 tablespoons of unsalted butter until fully incorporated.
  6. Pour the coconut custard pie filling into the prepared pie crust and smooth the top.

This how to make coconut custard pie filling method makes a silky-smooth custard. It’s rich in tropical flavors from coconut milk, whole milk, and cream of coconut. This filling complements the buttery crust perfectly.

“The coconut custard filling is the star of this pie, and the recipe nails it perfectly.”

Topping and Garnish

Make your coconut custard pie even better with whipped cream and toasted coconut. The whipped cream is smooth and sweet, thanks to heavy cream, sugar, and a hint of rum. The toasted coconut adds a nice crunch and boosts the coconut taste.

Whipped Cream Topping

To whip up the cream, chill a bowl and beaters in the fridge for 30 minutes. Next, mix 2 cups of heavy cream, ⅓ cup of confectioners’ sugar, and 1 teaspoon of vanilla extract. Beat it until it’s fluffy, about 2-3 minutes.

Toasted Coconut Garnish

To toast the coconut, spread 1 cup of sweetened coconut chips on a baking sheet. Heat your oven to 350°F (175°C) and toast for 5-7 minutes, stirring often, until it’s golden and smells great.

After the pie has cooled, spread the whipped cream on top. Then, sprinkle the toasted coconut over the cream. This makes the pie look and taste amazing.

IngredientAmount
Heavy Whipping Cream2 cups
Confectioners’ Sugar⅓ cup
Pure Vanilla Extract1 teaspoon
Sweetened Coconut Chips/Flakes1 cup

“The toasted coconut adds a delightful crunch and extra coconut flavor to the final dessert.”

Serving Suggestions

After baking and chilling the coconut custard pie, it’s time to serve. Chill it in the fridge for at least 6 hours, or up to 12 hours. This ensures the custard is perfectly set.

When you’re ready to serve, use a sharp knife to slice the pie. Clean the blade between each cut for a neat look. This keeps the custard and crust in perfect condition, making each slice impressive.

How to Present Your Coconut Custard Pie

To make your pie look great, add some finishing touches. Top each slice with whipped cream and sprinkle with toasted coconut flakes. This mix of creamy custard, flaky crust, and crunchy coconut looks stunning and tastes amazing.

Or, dust the pie with powdered sugar or drizzle with caramel or chocolate sauce. These touches make your pie the star of any event.

Serving SuggestionDescriptionRecommended Preparation
Whipped Cream and Toasted CoconutA classic pairing that adds a creamy and crunchy texture to the pieTop each slice with a dollop of freshly whipped cream and sprinkle with toasted coconut flakes
Powdered Sugar DustingA light, elegant finishing touch that adds a subtle sweetnessDust the entire pie with a light layer of powdered sugar
Caramel or Chocolate DrizzleA decadent and visually appealing addition that complements the coconut flavorDrizzle a thin caramel or chocolate sauce over the top of the pie

By following these tips, you can show off your homemade coconut custard pie. It will impress your guests and make them want more.

coconut custard pie presentation

Variations and Substitutions

The classic coconut custard pie is tasty on its own. But, you can try new things to make it even better. For a less sweet pie, use unsweetened coconut flakes instead of sweetened ones. Adding rum or Malibu coconut rum to the custard or whipped cream adds a special coconut flavor.

There are many choices for the crust. You can use store-bought shortbread cookies or make your own dough. This gives a crisp, buttery base that goes well with the creamy custard.

  • Use unsweetened coconut flakes for a less sweet pie
  • Add a splash of rum or Malibu coconut rum to the custard or whipped cream
  • Experiment with different crust options, such as shortbread cookies or a homemade shortbread dough

These coconut custard pie variations and coconut custard pie substitutions let you make the dessert your own. You can make it less sweet, add more coconut flavor, or change the crust. There are many ways to make it your own.

“The possibilities are endless when it comes to coconut custard pie variations. Get creative and have fun experimenting with different flavors and textures!”

Storage and Freezing

Enjoying a homemade coconut custard pie doesn’t have to end. You can keep it fresh for days with the right storage. This way, you can enjoy its creamy goodness for longer.

The pie can stay in the fridge for up to 3 days. Make sure to cover it well with plastic wrap. This keeps the crust from drying out. If you want to keep it longer, freeze it for up to 2 months. Just thaw it in the fridge overnight before serving.

Freezing the custard before baking is a no-go. It can ruin the pie’s texture. So, freeze the pie after it’s baked and cooled for the best taste.

Storage MethodDuration
RefrigeratorUp to 3 days
FreezerUp to 2 months

With these tips, you can enjoy your coconut custard pie for a long time. Whether you refrigerate or freeze it, it will stay fresh and creamy. Every bite will be as delicious as the first.

coconut custard pie storage

Tips and Tricks

Making a delicious coconut custard pie needs focus and some expert advice. Follow these tips to make your homemade pie a hit:

  1. Choose high-quality, full-fat coconut milk and cream of coconut for the best flavor. This makes your pie creamy and indulgent.
  2. Whisk the custard constantly while cooking to avoid lumps. Boil it for at least 30 seconds to thicken it right before cooling.
  3. Chill the pie for at least 6 hours, or up to 12 hours, for the custard to set. This is key for clean, defined slices.
  4. Toast the coconut flakes until golden for extra flavor and crunch. This step makes your pie even better.

By using these expert tips for making coconut custard pie, you’ll create a pie that deserves praise. With the right techniques and care, you’ll make a perfect coconut custard pie that will impress your guests.

“The secret to a standout coconut custard pie is using top-notch ingredients and careful preparation. Focus on every step, and you’ll get a dessert that’s creamy, coconutty, and irresistible.”

Conclusion

This easy coconut custard pie recipe is a delightful and indulgent dessert. It’s sure to impress your friends and family. The creamy coconut custard, flaky shortbread crust, and fluffy whipped cream topping make it a dream for coconut lovers.

Whether you’re celebrating a special occasion or just craving a sweet treat, this pie is perfect. It has a high satisfaction rating and detailed nutrition facts. You can also make it your own with endless variations and serving suggestions.

So, gather your ingredients, preheat the oven, and indulge in the rich, creamy goodness of this coconut custard pie. Your taste buds are in for a true delight!

FAQ

What is a coconut custard pie?

A coconut custard pie is a classic dessert. It has a creamy coconut filling and a flaky crust.

What are the key ingredients in a coconut custard pie?

The main ingredients are eggs, sugar, coconut milk, and shredded coconut for the filling. The crust is made with coconut, butter, and shortbread cookies.

How do you make the custard filling for a coconut custard pie?

To make the filling, whisk eggs, egg yolks, sugar, flour, and cornstarch. Then, slowly add hot coconut milk, whole milk, and cream of coconut. Cook until it thickens.

How do you make the crust for a coconut custard pie?

The crust is made from shortbread cookies, sweetened coconut, and melted butter. Process until finely ground, then press into a pie pan.

How do you top a coconut custard pie?

Top it with whipped cream and toasted coconut chips or flakes. This adds crunch and extra coconut flavor.

How long should you chill the coconut custard pie before serving?

Chill the pie for at least 6 hours, or up to 12 hours. This ensures the filling is set.

Can you freeze a coconut custard pie?

Yes, you can freeze a fully baked and cooled pie for up to 2 months. But, never freeze the custard before baking.

What are some tips for making the perfect coconut custard pie?

Use high-quality coconut milk and cream of coconut. Whisk constantly while cooking. Let it boil for 30 seconds to thicken. Toast coconut flakes until golden.