This rich and creamy Coconut Custard Pie is perfect for coconut lovers. It has a custardy filling with shredded coconut in every bite, all nestled in a buttery pie crust.
Ingredients
For the Pie Crust (or use store-bought):
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, chilled and cubed
- 4–5 tbsp ice water
For the Filling:
- 3 large eggs
- 1 cup granulated sugar
- ½ tsp salt
- 1 ¾ cups whole milk (or half-and-half for extra richness)
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut
- 2 tbsp unsalted butter, melted
For Garnish (Optional):
- Whipped cream
- Toasted coconut flakes
Instructions
1. Prepare the Pie Crust:
- In a large bowl, combine the flour and salt.
- Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
- Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll out the dough on a floured surface and transfer to a 9-inch pie dish. Trim and crimp the edges.
2. Make the Filling:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the eggs, sugar, and salt until well combined.
- Gradually stir in the milk, vanilla extract, and melted butter.
- Mix in the shredded coconut.
3. Assemble the Pie:
- Pour the filling into the prepared pie crust.
- Bake for 45–50 minutes, or until the custard is set and a knife inserted in the center comes out clean.
- Allow the pie to cool completely on a wire rack.
4. Serve:
Top with whipped cream and toasted coconut flakes if desired. Slice and enjoy!
This pie can be enjoyed warm, at room temperature, or chilled. Perfect for family gatherings or a cozy dessert at home. 🥥✨