coconut custard pie

This classic Coconut Custard Pie has a creamy filling with toasted coconut in every bite. Make it a day in advance of serving for easy entertaining.

Coconut Custard Pie

recipe all-butter pie crust

milk

eggs

sugar

vanilla extract

coconut extract ((optional, if you like a fuller coconut flavor))

salt

nutmeg ((optional))

heavy cream

whipped cream and extra toasted coconut flakes (,

Preheat oven to 375 degrees F. Spread coconut onto a parchment-lined baking sheet. Toast for 5-8 minutes, stirring once, until the coconut is speckled with golden flakes and fragrant. Set aside.

Follow the instructions in the all-butter pie dough recipe to make a blind baked, single crust pie, in a 9-inch pie plate. After the crust is prepared, place the empty baking sheet back on the rack, and keep oven on at 375 degrees F.

In a large bowl, whisk together milk, eggs, sugar, vanilla, coconut extract (if using), salt, and nutmeg (if using) until well combined. Stir in heavy cream and toasted coconut. Pour filling into the blind-baked pie crust. Place a pie crust shield over the crust edges, or cover the edges with foil.

Bake for 45-50 minutes, until a knife inserted into the center of the pie comes out clean. Remove the pie crust shield 10 minutes before the pie is finished baking.

Cool to room temperature and then cover and refrigerate until chilled. Slice and serve with whipped cream and a sprinkling of toasted coconut flakes.

Crustless Coconut Custard Pie

half-and-half

flour

unsalted butter (8 tablespoons), softened to room temperature

coconut (sweetened)

In a blender, add the half-and-half, sugar, eggs, flour and butter. Cover tightly and blend on the “mix” setting for 3 minutes.

Stop blender and add coconut flakes. Blend again for a few seconds.

Pour the mixture into an ungreased, deep-dish pie plate (ours was 9½-inches).

Bake 40-45 minutes or until golden on top. Remove from the oven and cool before serving. (The pie will be puffy as soon as you take it out of the oven but as it cools, the center will fall, creating a crust-less outer edge.

I made this recipe about 50 years ago, and then I lost the recipe. I’ve been looking for it for FIFTY years. Thank you!

I made this and found it easy and "coconut-ty", but it was not coconut cream pie.  More like bread pudding without the bread or coconut bars.  Next time, I will take the time to make regular coconut cream pie.

can't wait to taste  this !!!...just finished baking a few minutes ago, and it looks GOOD !!!!
...as i live in Canada, we dont have  Half  &amp; Half,  and did not have the light cream at home,  so i used  1 cup and a half , with 1/4  cup of heavy cream.. that seems to work
Plus did not have self rising flour, so i did what you said , and it worked.... i took a picture , and wished i could send it ...so i put on my facebook page ... lots of comments  !!!
 thanks for this  pie !!!
 Guy

This recipe for coconut custard pie is a celebration of custard's elegant simplicity, and you're bound to fall in love with it.

Best Coconut Custard Pie Recipe

butter, cubed

all-purpose flour

milk (any type)

+ 3 tablespoons flaked coconut

pie crust

Cut the butter into small cubes, and add to the bowl along with the sugar.

Set an electric mixer to medium speed, and mix until blended.

Pour the coconut custard into the pie shell.

Let the pie cool for 1 hour before slicing and serving. Top with whipped cream, if desired.

https://www.youtube.com/watch?v=jfd_KwJiQpg

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Coconut Custard Pie

Crustless Coconut Custard Pie

Crustless Coconut Custard Pie

Best Coconut Custard Pie Recipe

Top 4 coconut custard pie recipes from across the web

The most viewed coconut custard pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut Custard Pie

Crustless Coconut Custard Pie

Crustless Coconut Custard Pie

Best Coconut Custard Pie Recipe

The most viewed coconut custard pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine