Coconut Custard Pie Delight
Silky coconut custard bakes in a tender crust with toasty flakes on top. Simple ingredients, lush island flavor.
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Servings:
Ingredients
Main Ingredients
- 9 oz refrigerated pie dough, fitted into a 9-inch pie plate
- 0.85 cup granulated sugar
- 2 tbsp all-purpose flour
- 0.25 tsp fine sea salt
- 0.25 tsp ground nutmeg
- 5.5 oz beaten eggs
- 1 cup canned coconut milk, well shaken
- 0.75 cup whole milk
- 1.25 tsp pure vanilla extract
- 2.5 tbsp unsalted butter, melted and cooled slightly
- 1.25 cup sweetened shredded coconut
- 0.5 cup toasted coconut flakes optional, for garnish
Instructions
Preparation Steps
- Preheat oven to 350°F. Set a rimmed baking sheet on the middle rack to heat.
- Fit the dough into a 9-inch pie plate, crimp edges, and freeze for 10 minutes.
- Whisk sugar, flour, salt, and nutmeg in a large bowl.
- Whisk in the beaten eggs until the mixture is smooth and glossy.
- Slowly whisk in coconut milk, whole milk, and vanilla, then whisk in the melted butter.
- Fold in the shredded coconut until evenly distributed.
- Pour the filling into the chilled crust and place the pie on the hot baking sheet.
- Bake 45 to 50 minutes, until edges are set and the center still jiggles slightly.
- Shield the crust edges with foil if they brown too fast.
- Cool on a rack for 2 hours. Chill 1 hour to firm before slicing.
- Top with toasted coconut, slice, and serve.
Notes
For a bakery-style twist, add 1 tsp coconut extract or a splash of dark rum to the custard. Serve slightly chilled with whipped cream, or toast extra coconut for crunch. Store covered in the fridge for up to 3 days; enjoy leftovers cold.
This recipe is an original creation inspired by classic Coconut Custard Pie Delight flavors. All ingredient ratios and instructions are independently developed.