Coconut Custard Pie

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There are only 6 ingredients in this Coconut Custard Pie filling, and you'll have the pie ready for the oven in about 10 minutes. Each slice of this custard pie is loaded with coconut flavor.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 342kcal

Author: Julie Clark

Ingredients

1 9-inch unbaked pie shell
2 ½ cups whole milk
4 large eggs slightly beaten
½ cup granulated sugar
¼ teaspoon salt
1 teaspoon coconut extract
1 1/2 cups shredded coconut divided
1 1/2 cups whipped cream for topping
toasted coconut for topping

US Customary - Metric

Instructions

Preheat the oven to 400ºF. Line a 9” pie plate with your favorite pastry crust. 1 9-inch unbaked pie shell
Scald the milk in the microwave, heating it until just before boiling (to 180 degrees). Alternatively, scald the milk in a saucepan on the stove. 2 ½ cups whole milk
Whisk together the eggs, sugar, salt and vanilla. 4 large eggs, ½ cup granulated sugar, ¼ teaspoon salt, 1 teaspoon coconut extract
Take 1 cup of scalded milk and drizzle it into the egg mixture, whisking quickly and constantly. Once you’ve drizzled in the first cup, then slowly drizzle in the rest of the milk, whisking the entire time.
Fold in 1 cup of the shredded coconut. 1 1/2 cups shredded coconut
To avoid a soggy crust, brush the bottom bottom of the unbaked pie crust with egg whites. This forms a barrier and helps keep the crust from getting too soggy. Another option is to mix together 1 teaspoon of flour and 1 teaspoon of sugar, then sprinkle that over the bottom crust.
Pour the custard mixture into the prepared pie plate. Sprinkle the remaining coconut on top of the pie. Bake the pie on the lowest oven rack for 30-35 minutes. The pie will seem “jiggly”, but a knife inserted into the center of the pie should come out clean. Let the pie cool on a wire rack.
Once the pie is cool, dollop with freshly whipped cream and a sprinkling of toasted coconut if desired. 1 1/2 cups whipped cream, toasted coconut

Notes

Scalding the milk helps to develop the flavor of the pie and improves the texture.
To toast coconut for topping the pie, line a baking sheet with parchment paper and sprinkle the shredded coconut on top. Bake at 350ºF for 3-4 minutes. Check the coconut and if it isn't yet toasted, bake for another two minutes or until lightly golden brown.

The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition