Imagine the warmth of summer and the gentle sway of palm trees. The taste of paradise is in every bite of a coconut custard pie. It’s not just a pie; it’s a collection of cherished memories and shared moments. Whether it’s for a special occasion or a moment of comfort, this pie takes you to a tropical haven.
This year, we’re focusing on pies as part of our themed recipes. We’re excited to share this simple and creamy coconut custard pie. Our past themes have included cakes, muffins, and no-bake recipes. But pies have a special place in our hearts. They remind us of banoffee, chocolate chess, and Butterfinger pies. Let’s start a new adventure with this luscious coconut custard pie.
This recipe has quickly become a favorite for its tropical taste and simplicity. It uses common ingredients and a homemade pie crust. The custard layer is creamy and sweet, while the toasted coconut topping adds a divine touch.
Key Takeaways
- Embrace the ease of using pantry staples with this coconut custard pie recipe.
- Homemade pie crust adds an extra layer of flavor and texture.
- The creamy custard filling features eggs, milk, sugar, salt, and vanilla extract.
- Sweetened shredded coconut brings a tropical touch to the pie.
- Remember to refrigerate or freeze your pie to enjoy it at its best.
- Gradual filling helps prevent overflow and ensures a perfect bake.
- Explore meringue topping tips for an added touch of elegance.
Why You’ll Love This Coconut Custard Pie
One bite of this coconut custard pie and you’ll see why it’s loved so much. It has a creamy coconut filling, a flaky crust, and a sweet meringue. The flaked coconut adds a special touch to the smooth custard.
This pie has been a favorite since 1893. Over time, small changes have made it even better. It’s perfect for any occasion or a simple treat.
Using a frozen pie crust makes things easy. You just need one bowl and one whisk for the custard. Follow the steps and tips to get a pie that’s just right.
The nutritional info makes it even more appealing. Each slice has about:
| Calories | Sugar | Sodium | Fat | Carbohydrates | Fiber | Protein | Cholesterol |
|---|---|---|---|---|---|---|---|
| 373 | 24.2g | 257.5mg | 23.6g | 36.4g | 1.9g | 6g | 70.4mg |
Making this pie is a fun process. It takes about 5 hours and 10 minutes. It’s more than a dessert; it’s a tradition that brings joy and memories.
Ingredients You’ll Need
Making an easy coconut pie starts with the right ingredients. You’ll need both for the filling and the crust. Each part adds to the pie’s taste and texture.
For the Custard Filling
A delicious coconut custard needs fresh, quality ingredients. Here’s what you’ll need:
- 3 eggs (room temperature)
- 3/4 cup sugar
- 1 2/3 cups milk (2%)
- 2 teaspoons vanilla extract
- A pinch of salt
- 1 cup sweetened shredded coconut
- 4 tablespoons melted butter
- 2 tablespoons all-purpose flour
- A sprinkle of nutmeg
For the Pie Crust
The crust is key for holding the creamy coconut custard. You can use a homemade or pre-made crust. Here’s what you’ll need:
- 1 pre-made pie crust or a homemade butter pie crust
- For homemade: 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold, cut into cubes)
- 2-4 tablespoons ice water
| Ingredient | Measurement | Note |
|---|---|---|
| Eggs | 3 | Room temperature |
| Sugar | 3/4 cup | |
| Milk | 1 2/3 cups | 2% milk |
| Vanilla Extract | 2 teaspoons | |
| Salt | Pinch | |
| Sweetened Shredded Coconut | 1 cup | |
| Butter | 4 tablespoons | Melted |
| All-Purpose Flour | 2 tablespoons | |
| Nutmeg | Sprinkle |
With the right ingredients and baking techniques, your coconut pie will be a hit. The quality of each part, from custard to crust, is crucial.
Step-by-Step Instructions
Making the perfect coconut custard pie needs careful steps for both the crust and custard. Let’s go through the detailed steps to make a delicious homemade dessert.
Preparing the Pie Crust
First, get your ingredients ready for the pie crust. You’ll need:
- 1 ¾ cups of all-purpose flour
- ½ cup of sweetened coconut flakes
- ¾ teaspoon of kosher salt
- 5 tablespoons each of cold vegetable shortening and unsalted butter
- ¼ cup of ice water
Mix the flour, salt, and sugar in a big bowl. Add butter and shortening, blending until it looks like coarse crumbs. Then, add ice water slowly, mixing until the dough forms.
Shape the dough into a disk, wrap it in plastic, and chill it in the fridge for at least 30 minutes.
Roll out the dough on a floured surface to fit a 9-inch pie dish. Put the dough in the pie dish, trim the edges, and crimp them. Chill the crust while you make the custard filling.
Making the Custard Filling
Now, get your ingredients for the custard filling ready:
- 1 cup of granulated sugar
- 4 tablespoons of unsalted butter
- 6 large eggs
- 1 cup of buttermilk
- 2 teaspoons of vanilla extract
- ⅛ teaspoon of kosher salt
- 2 cups of sweetened coconut flakes
Whisk together the sugar, butter, eggs, buttermilk, vanilla, and salt until smooth. Add the sweetened coconut flakes last.
Preheat your oven to 375°F (191ºC). Blind bake the pie crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 5 minutes until the crust is lightly golden.
Pour the custard filling into the pre-baked crust. Lower the oven temperature to 350°F (177ºC) and bake for 45-55 minutes, or until the custard sets and the top is golden brown. Use an instant-read thermometer to ensure the center reaches 160°F for perfectly cooked custard.
| Preparation Step | Details |
|---|---|
| Blind Baking the Crust | 375°F, 15+5 minutes |
| Baking the Custard | 350°F, 45-55 minutes |
| Final Temperature | 160°F |
Let your coconut custard pie cool before slicing and serving. Enjoy the rich, creamy, and perfectly balanced flavors of this classic dessert, originally published in “The Epicurean” cookbook in 1893!
Tips for Perfect Meringue Topping
Getting the perfect meringue topping for your coconut custard pies is easier than you think. With a few simple techniques, you can make your pies stand out. Here’s how to take your pies to the next level.
First, make sure the sugar dissolves fully in the egg whites. This is key when making your coconut cream pie recipes. Add the sugar slowly while beating to get a smooth, shiny meringue.
Don’t overbeat the egg whites. This can make the meringue fall apart when baked. You want stiff, shiny peaks that stay firm. Also, preheat your oven well and keep the temperature steady. Bake at 325°F until the meringue is golden, usually 15 to 18 minutes.
Cooling slowly is important too. Let the pie cool on a wire rack at room temperature before chilling. This stops the meringue from weeping. Chill for at least three hours for the best taste.
Here’s a quick guide to making perfect meringue:
- 3 egg whites
- 1/4 cup of sugar
- Gradually add sugar while beating egg whites
- Bake at 325°F until golden brown, about 15 to 18 minutes
- Cool gradually to prevent weeping
For more tropical desserts, check out this Pineapple Coconut Cake Recipe.
Using these tips in your coconut custard pies and other coconut cream pie recipes will give you a beautiful, delicious meringue topping every time.
| Step | Description |
|---|---|
| Ingredients Preparation | 3 egg whites, 1/4 cup of sugar |
| Sugar Incorporation | Gradually add sugar while beating egg whites |
| Baking | Bake at 325°F for 15-18 minutes until golden brown |
| Cooling | Cool gradually to prevent weeping |
| Serving | Refrigerate at least three hours before serving |
Common Mistakes to Avoid
Making the perfect coconut custard pie is rewarding, but you must avoid common mistakes. Blind-baking the crust is key to avoid a soggy base. To do this, freeze the dough, poke holes, line with foil, and fill with dried beans. Bake until it’s dry and golden.
Don’t overcook the custard to prevent curdling. Bake at 375°F, then reduce to 350°F. The custard should bake for 45-50 minutes. Turn off the oven and let it cool slowly to avoid curdling.
Many people forget to season the pie crust enough, making it taste bland. Add ½ teaspoon of fine sea salt and 2 teaspoons of sugar for each stick of butter. This small change can greatly improve the taste of your coconut pie.
“Many pie crusts tasted during competitions were bland and flavorless, highlighting the importance of proper seasoning.”
Another problem is the edges burning before the filling is done. To fix this, cover the edges with foil during the last part of baking. This ensures even cooking and prevents burnt edges.
When making pies like pumpkin or pecan, blind-baking the crust is also important. Make sure the crust is centered in the pie pan to prevent shrinkage during baking.
For more tips and another delicious dessert, try the easy pistachio pie recipe. The right preparation methods are crucial for the perfect texture and flavor in your coconut custard pies or other pie varieties.
How to Store and Preserve Your Pie
To keep your coconut custard pie fresh and tasty, follow some key steps. Learn how to cool, refrigerate, and freeze your pie. This way, it will always taste its best.
Cooling and Refrigeration
Let your pie cool down completely at room temperature after baking. This is important to set the custard right. Don’t put a hot pie in the fridge as it can get soggy.
Once it’s cool, cover it loosely with plastic wrap. This keeps it from drying out or picking up fridge smells. A well-kept pie stays good for three to four days in the fridge. It’s best to slice it when it’s fully cooled.
Freezing Your Coconut Custard Pie
Freezing your pie can make it last longer, but it might not be the best choice. Dairy pies can separate when frozen. Still, if you want to freeze it, here’s what to do:
Make sure the pie is completely cooled. Then, wrap it tightly with plastic wrap and aluminum foil. A well-wrapped pie can stay frozen for up to two months. To thaw, put it in the fridge overnight.
By following these storage tips, your coconut custard pie will stay as delicious as the day you made it. For a detailed recipe, visit here.
Coconut Custard Pie Recipe
Making the perfect coconut custard pie starts with the right ingredients and tools. Here’s your guide to making it every time.
Here’s a breakdown of what you’ll need:
- 1 Pie Pan 9
- 1 Pie Drip Catcher or 1 Cookie Sheet Pan
Ingredients:
- 2 Large Eggs
- 3 Eggs
- ½ Cup Unsalted Butter
- 1 Cup Granulated Sugar
- 2 Tablespoons All-Purpose Flour
- 3/4 Cup Whole Milk
- 1 ½ Cups Shredded Coconut
- 1 Cup of Coconut
- 2 Tablespoons Shredded Coconut
- 3/4 Cup of Sugar
- 1 2/3 Cups of Milk (2% used in the recipe)
- 2 Teaspoons Vanilla Extract
- A Pinch of Salt
Before we dive into the recipe coconut custard pie, preheat your oven to 350℉. This ensures it’s ready for baking.
Start by mixing the 2 large eggs and the other 3 eggs together. Add the sugar, butter, and flour until smooth. Then, mix in the milk, shredded coconut, and vanilla extract. Remember to add a pinch of salt for extra flavor.
Pour the mixture into a 9-inch pie pan. Place the pan on a drip catcher or cookie sheet to catch spills. Bake for 45 to 50 minutes, until the custard is set and the top is golden.
Key Details:
| Details | Time & Nutritional Content |
|---|---|
| Rating: | 4.95 out of 5 from 35 votes |
| Prep Time: | 10 minutes |
| Cooking Time: | 45 minutes |
| Cooling Time: | 2 hours |
| Total Time: | 2 hours and 55 minutes |
| Serving Size: | 10 |
| Calories per Serving: | 356 kcal |
| Carbohydrates: | 34g |
| Protein: | 3g |
| Fat: | 24g |
Enjoy your homemade coconut custard pies warm or chilled. For variations, try whipped cream instead of meringue. You can also make vegan or gluten-free versions with the right ingredients.
Conclusion
Making a coconut custard pie is more than just a recipe. It’s about enjoying the process of creating something special. This easy coconut pie recipe is designed to make your kitchen a place of joy. With its creamy texture and sweet coconut flavor, every bite is a warm, homemade treat.
Using the right ingredients, like 1+1/4 cups of flour for the crust, ensures your pie tastes just right. The filling gets its sweetness from 1-1/2 cups of sweetened coconut. The instructions are simple, making this pie easy for anyone to make.
This pie is not only tasty but also good for you. Each slice has about 307 calories, 32g of carbs, 4g of protein, and 17g of fat. It’s a healthy treat that fits into a balanced diet. Pairing it with a wine like Monte Tondo Recioto di Soave DOCG ‘Nettare di Bacco’ adds to the experience, with its hints of vanilla and almond.
From making the crust to topping it with meringue, this guide helps you make a perfect pie. As it bakes in 45-50 minutes, you’ll look forward to sharing it with loved ones. So, why not try making this coconut custard pie today? Enjoy its wonderful flavors in your own kitchen.