Coconut Custard Pie Recipe

Coconut Custard Pie Recipe

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Coconut Custard Pie is one of those desserts that always takes me back to my childhood. I remember my grandmother making it during the summer months, filling the house with the sweet aroma of coconut and vanilla. The creamy custard and flaky crust made each bite heavenly. Today, I want to share my beloved Coconut Custard Pie Recipe with you, along with some tips and tricks to make it perfect every time.

Ingredients for Coconut Custard Pie Recipe

To make this delightful pie, you’ll need a few basic ingredients. Here’s what you will need:

For the Pie Crust:

  • 1 pre-made pie crust (or homemade if you prefer)
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/4 cup cold water

For the Custard Filling:

  • 3 large eggs
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 cup shredded sweetened coconut
  • 1 tablespoon butter

How to Prepare Coconut Custard Pie Recipe

Making the pie crust is the first step. If you’re using a store-bought crust, just follow the package instructions. If you want to make it from scratch, here’s a simple way to do it:

  1. Mix Dry Ingredients: In a bowl, combine flour, sugar, and salt.
  2. Add Butter: Cut in cold butter until the mixture resembles coarse crumbs.
  3. Add Water: Gradually add cold water until the dough comes together.
  4. Chill: Wrap in plastic and chill for 30 minutes.

Once your pie crust is ready, roll it out and place it in a pie dish.

Baking the Pie Crust

Before adding the custard, it’s essential to pre-bake the crust. This step keeps the crust from getting soggy.

  1. Preheat the Oven: Set your oven to 350°F (175°C).
  2. Prepare the Crust: Prick the bottom with a fork to prevent bubbling.
  3. Bake: Place it in the oven for about 10-12 minutes or until lightly golden.
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Making the Coconut Custard Filling

Now that the crust is baked, it’s time to make the filling. This part is simple and oh-so-rewarding!

  1. Whisk Eggs: In a large bowl, beat the eggs until they are frothy.
  2. Combine Dry Ingredients: In another bowl, mix sugar, cornstarch, and salt.
  3. Heat the Milk: In a saucepan, heat the milk over medium heat until it’s warm, but not boiling.
  4. Mix Together: Gradually add the warm milk to the egg mixture, whisking constantly to prevent curdling.
  5. Thicken the Mixture: Pour the mixture back into the saucepan. Cook over medium heat, stirring until it thickens.
  6. Add Coconut and Vanilla: Once thick, remove from heat and stir in vanilla extract, shredded coconut, and butter.

Filling the Pie Crust

Once your custard filling is ready, it’s time to pour it into the baked pie crust.

  1. Pour: Carefully pour the coconut custard mixture into the pre-baked pie crust.
  2. Spread Evenly: Use a spatula to spread it evenly in the crust.

Baking the Coconut Custard Pie

Now, it’s time to bake the pie. This will allow the custard to set perfectly.

  1. Bake: Place the pie back in the oven at 350°F (175°C) for about 25-30 minutes, or until the filling is set and the top is lightly golden.
  2. Cool: Once baked, remove the pie from the oven and let it cool at room temperature.

Chilling the Pie

For the best taste and texture, chill the pie before serving.

  1. Refrigerate: Place the pie in the refrigerator for at least 2 hours, or overnight if possible.
  2. Serve Cold: This step is crucial as it allows the flavors to meld together beautifully.
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Tips for Coconut Custard Pie Recipe

Over the years, I have learned a few tricks to make this pie even better. Here are my top tips:

  • Use Fresh Coconut: If you can find fresh coconut, use it instead of shredded coconut for a more intense flavor.
  • Add a Dash of Nutmeg: A sprinkle of nutmeg on top of the custard before baking adds a warm spice that complements the coconut.
  • Don’t Overmix: When combining the ingredients, mix just until combined to keep the custard light and fluffy.

Serving Coconut Custard Pie Recipe

When it comes to serving this pie, you have plenty of delicious options:

  • Top with Whipped Cream: A dollop of whipped cream on top adds a creamy touch.
  • Garnish with Toasted Coconut: For a bit of crunch, sprinkle toasted coconut flakes on top before serving.
  • Pair with Fresh Fruit: Slices of tropical fruits like pineapple or mango work beautifully with this pie.

Storing Leftover Coconut Custard Pie

If you have any leftovers, you’ll want to store them properly to maintain freshness.

  • Refrigerate: Cover the pie with plastic wrap or aluminum foil and refrigerate. It will last for about 3-4 days.
  • Freeze: If you want to freeze it, slice the pie first, wrap each slice tightly, and store in a freezer-safe container. It can last for about a month.

Nutritional Information

It’s always nice to know what you’re indulging in. Here’s a rough estimate of the nutritional values per slice:

  • Calories: 300 kcal
  • Total Fat: 16g
  • Saturated Fat: 10g
  • Carbohydrates: 36g
  • Protein: 4g

Coconut Custard Pie holds a special place in my heart. I hope this recipe brings the same joy to your table as it has to mine. Whether you’re sharing this pie with family, friends, or simply enjoying a slice by yourself, the creamy texture and delightful coconut flavor will surely brighten your day.

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