Coconut Egg Custard Pie

Hey, pie lovers! 🥧 If you’re craving a creamy, tropical treat that’s easy to whip up and oh-so-delicious, this Coconut Egg Custard Pie is for you. With a golden, flaky crust, a rich custard filling, and a toasty coconut topping, it’s the perfect dessert for any occasion! Let’s dive into this recipe that brings a taste of paradise right to your kitchen.

Ingredients

  • 1 Pre-made Pie Crust – Keep it simple with a store-bought crust or use your favorite homemade recipe for that classic flaky base.
  • 1 cup Sweetened Shredded Coconut – Adds texture and the signature coconut flavor. Save a bit extra to sprinkle on top for a toasted, golden finish.
  • 1 ½ cups Whole Milk – Creates a creamy, smooth custard. Using whole milk gives the custard its perfect richness.
  • 1 cup Granulated Sugar – Adds sweetness and balance to the egg custard.
  • 4 Large Eggs – The foundation of our custard, providing structure and that lovely, silky texture.
  • 1 tsp Vanilla Extract – A hint of vanilla enhances the coconut flavor and adds warmth.
  • ¼ tsp Salt – Just a pinch to balance the sweetness and make the flavors pop.
Coconut Egg Custard Pie

How to Make Coconut Egg Custard Pie

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie pan, crimping the edges if needed. Set aside.

Step 2: Toast the Coconut

Spread about ¼ cup of the shredded coconut on a baking sheet and toast in the oven for 3–5 minutes, just until golden. Watch carefully, as coconut can burn quickly! Set aside for topping.

Step 3: Make the Custard

In a mixing bowl, whisk together the eggs, sugar, milk, vanilla extract, and salt until fully combined and smooth. Stir in the remaining shredded coconut.

Step 4: Fill the Pie Crust

Pour the custard mixture into the prepared pie crust, ensuring the coconut is evenly distributed.

Step 5: Bake

Place the pie in the oven and bake for 45–50 minutes, or until the custard is set and a knife inserted near the center comes out clean. The pie will have a slight jiggle but will firm up as it cools.

Step 6: Add the Toasted Coconut

Once the pie has baked, sprinkle the toasted coconut on top for a lovely crunch and garnish.

Step 7: Cool and Serve

Allow the pie to cool completely to room temperature, then chill in the refrigerator for at least 1 hour before serving. Slice, serve, and enjoy!

Equipment Needed for This Recipe

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  • 9-inch Pie Pan – Essential for baking your pie to perfection.
  • Mixing Bowl – To whisk together the custard ingredients smoothly.
  • Whisk – For combining the eggs, sugar, and milk effortlessly.
  • Baking Sheet – Handy for toasting the coconut evenly.
  • Cooling Rack – Helps your pie cool down without fogginess.

Frequently Asked Questions

Can I use a different type of milk?
Yes, you can substitute whole milk with half-and-half for an even creamier texture. For a dairy-free option, use coconut milk to enhance the coconut flavor.

Can I make this pie ahead of time?
Absolutely! This pie can be made a day in advance. Just store it in the refrigerator, and it will be deliciously set and ready to go.

Do I need to refrigerate this pie?
Yes, since it contains dairy and eggs, it’s best to store the pie in the refrigerator. It also helps the custard set for cleaner slices.

Can I make it crustless?
If you prefer a crustless version, simply skip the pie crust and pour the custard mixture into a greased pie pan or baking dish.

How do I prevent the coconut from burning?
Toasting coconut only takes a few minutes. Keep a close eye on it while it’s in the oven and stir occasionally if needed to ensure it toasts evenly.

What if I don’t have sweetened coconut?
You can use unsweetened coconut, but you may want to add an extra tablespoon of sugar to keep the sweetness balanced.

Can I freeze leftover pie?
Yes, you can freeze this pie! Wrap individual slices tightly and store them in the freezer for up to 2 months. Just thaw in the fridge before serving.

Conclusion

I hope this Coconut Egg Custard Pie recipe brings you a little taste of tropical paradise! With its creamy, coconut-filled custard and golden, crunchy topping, it’s a dessert that’s sure to impress. Don’t forget to share this recipe on Facebook or save it on Pinterest to try later. Enjoy every bite!

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Coconut Egg Custard Pie

  • Author: Emily Carter
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
Print Recipe

Description

This Coconut Egg Custard Pie is a creamy, tropical treat with a toasted coconut topping and rich custard filling. It’s perfect for anyone who loves a hint of paradise in their dessert!

Ingredients

  • 1 Pre-made Pie Crust
  • 1 cup Sweetened Shredded Coconut
  • 1 ½ cups Whole Milk
  • 1 cup Granulated Sugar
  • 4 Large Eggs
  • 1 tsp Vanilla Extract
  • ¼ tsp Salt

Instructions

  1. Preheat oven to 350°F (175°C). Prepare the pie crust in a 9-inch pie pan.
  2. Toast ¼ cup shredded coconut in the oven for 3–5 minutes until golden.
  3. In a bowl, whisk eggs, sugar, milk, vanilla, and salt. Stir in remaining coconut.
  4. Pour the mixture into the pie crust.
  5. Bake for 45–50 minutes until set.
  6. Sprinkle toasted coconut on top.
  7. Cool completely, then chill for 1 hour before serving.

Notes

To get a perfectly toasted coconut topping, watch it closely as it toasts. The pie can be made a day in advance and stored in the refrigerator.

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Coconut Egg Custard Pie