coconut egg custard pie recipe

Written ByJenny Smyth Posted on
coconut egg custard pie recipe
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The Best coconut egg custard pie recipe

I’ve been making coconut egg custard pie for years, and it’s always a hit with my family. My kids love helping me in the kitchen, and they’re always excited to see the pie come out of the oven.

The smell of coconut and custard is just heavenly, and it’s a perfect treat for any occasion. I’ve experimented with different types of milk and flavorings, but this recipe is my favorite.

The combination of coconut milk, eggs, and sugar is just right – not too sweet, not too bland. And the best part is that it’s so easy to make!

Just mix everything together, pour it into a pie crust, and bake until it’s golden brown. It’s a great dessert to serve at family gatherings or potlucks, and it’s also a nice way to use up leftover ingredients.

Plus, it’s a great way to get some extra calcium and protein into your diet. I’ve been making this recipe for years, and I’m still obsessed with it – it’s just that good!

I’ve even started experimenting with different flavors like vanilla or chocolate chips, but the classic coconut version will always be my favorite.

Coconut Egg Custard Pie

Coconut Egg Custard Pie

4.9 from 576 votes

A creamy, tropical custard pie with a rich coconut flavor baked in a flaky pie crust. This dessert is simple to prepare and perfect for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time65 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

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

For the Filling

1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 large eggs
2 cups whole milk
1 cup sweetened shredded coconut
1 teaspoon vanilla extract
1/2 teaspoon coconut extract

👨‍🍳Directions

1Preheat oven to 375°F.
2In a large bowl, combine flour and salt.
3Cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs.
4Gradually add ice water, 1 tablespoon at a time, mixing until dough holds together when pressed.
5Roll out dough on a lightly floured surface to a 12-inch circle.
6Gently transfer to a 9-inch pie dish and press into bottom and sides.
7Trim excess dough and crimp edges.
8Prick bottom with a fork and refrigerate for 15 minutes.
9Line crust with parchment paper and fill with pie weights or dried beans.
10Bake for 15 minutes, then remove weights and parchment.
11Continue baking for 5 more minutes until crust is lightly golden.
12Set aside to cool slightly.
13In a medium saucepan, whisk together sugar, cornstarch, and salt.
14In a separate bowl, beat eggs lightly, then whisk in milk until smooth.
15Gradually whisk egg mixture into dry ingredients until no lumps remain.
16Place saucepan over medium heat and cook, stirring constantly with a whisk, until mixture thickens and comes to a gentle boil, about 8-10 minutes.
17Boil for 1 minute, then remove from heat.
18Stir in shredded coconut, vanilla extract, and coconut extract until well combined.
19Pour hot filling into the pre-baked crust and spread evenly.
20Bake at 375°F for 20-25 minutes, until filling is set and edges are lightly browned.
21A knife inserted near the center should come out clean.
22Cool pie completely on a wire rack, about 2 hours, then refrigerate for at least 4 hours until fully chilled and firm.
23Slice and serve cold.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Saucepan
Measuring cups and spoons
Rolling pin
Fork

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 110mg🧂Sodium: 320mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 25g🥩Protein: 6g

📝Notes

For a deeper coconut flavor, toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes until golden before adding to the filling. You can also use a store-bought pie crust to save time.

Watch Video Of How Coconut Egg Custard Pie Works

This coconut egg custard pie recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a tasty dessert to satisfy your sweet tooth. It’s also incredibly easy to make and requires minimal ingredients – making it perfect for busy home cooks like me!

The best part about this recipe is that you can customize it to your liking by adding different flavorings or spices. And don’t even get me started on how delicious the leftovers are – simply reheat them in the microwave or oven and serve as is.

❓ Frequently Asked Questions About Coconut Egg Custard Pie

Q: What type of milk should I use for this recipe?

A: You can use either full-fat or low-fat coconut milk for this recipe. If you prefer a lighter version, you can use low-fat milk. However, keep in mind that the full-fat version will give you a richer and creamier texture.

Q: Can I make this pie without using a pie crust?

A: Yes, you can make this pie without using a traditional pie crust. You can use a graham cracker crust or even make your own pastry dough from scratch.

Q: How do I store leftover pie?

A: You can store leftover pie in an airtight container in the refrigerator for up to three days. When you’re ready to serve it again, simply thaw it overnight in the fridge or reheat it in the microwave or oven.

Q: Can I freeze this pie?

A: Yes, you can freeze this pie for up to two months. Simply let it thaw overnight in the fridge before serving.

Q: What if I don’t have any coconut extract?

A: If you don’t have any coconut extract on hand, you can omit it from the recipe altogether. The pie will still be delicious without it.

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