Coconut Custard Pie

Indulge in the creamy decadence of this Coconut Custard Pie, where every bite takes you on a journey to paradise. With its luscious custard filling and toasted coconut topping, this pie is a delightful treat for any occasion.

Whether you’re celebrating a special event or simply craving a taste of the tropics, this recipe is sure to satisfy your sweet tooth.

Kitchen Equipment Needed:

1. 9-inch pie dish
2. Mixing bowls
3. Whisk or fork
4. Saucepan
5. Rolling pin (if making homemade crust)
6. Pie weights or dried beans (if blind baking crust)
7. Baking sheet

Ingredients:

For the Crust:

• 1 9-inch pie crust, homemade or store-bought

For the Filling:

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

For the Topping:

• 1/2 cup sweetened shredded coconut

Directions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Crust: Place the pie crust in a 9-inch pie dish, crimping the edges as desired. If using a store-bought crust, follow the package instructions for pre-baking, if necessary. If making a homemade crust, blind bake it by lining the crust with parchment paper or aluminum foil, then filling it with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and parchment paper and continue baking for another 5 minutes, or until lightly golden. Remove from the oven and set aside to cool.
3. Make the Filling: In a saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil, about 5-7 minutes.
4. Temper the Eggs: In a separate bowl, lightly beat the eggs. Gradually whisk in about 1 cup of the hot milk mixture to temper the eggs, then return the egg mixture to the saucepan with the remaining milk mixture, whisking constantly.
5. Cook the Custard: Continue cooking the custard over medium heat, stirring constantly, until it thickens further, about 2-3 minutes. Remove from heat and stir in the vanilla extract and 1 cup of sweetened shredded coconut.
6. Assemble the Pie: Pour the coconut custard filling into the pre-baked pie crust, spreading it out evenly with a spatula.
7. Add the Topping: Sprinkle the remaining 1/2 cup of sweetened shredded coconut evenly over the top of the custard filling.
8. Bake the Pie: Place the pie on a baking sheet to catch any drips and transfer it to the preheated oven. Bake for 25-30 minutes, or until the coconut topping is golden brown and the custard is set.
9. Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. Serve slices of this delightful Coconut Custard Pie at room temperature or chilled, and enjoy the tropical flavors with every bite!