Description
This Ultimate Coconut Custard Pie recipe combines a creamy custard filling infused with coconut flavor and shredded sweetened coconut, baked to perfection in a flaky pie crust. With a hint of nutmeg on top, this classic American dessert is perfect for holidays or any special occasion, offering a comforting, rich coconut experience with every slice.
Ingredients
Scale
Crust
- 1 unbaked 9-inch pie crust
Custard Filling
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2 tablespoons unsalted butter, melted
- 2 1/2 cups whole milk
- 1 cup sweetened shredded coconut
Topping
- 1/4 teaspoon ground nutmeg
Instructions
- Prepare the Pie Crust: Preheat your oven to 350°F (175°C). Place the unbaked 9-inch pie crust into a pie dish and crimp the edges to your liking to form a decorative rim.
- Mix the Custard Base: In a large mixing bowl, whisk together the eggs, granulated sugar, and salt until the mixture is smooth and well combined, ensuring no lumps remain.
- Add Flavorings and Butter: Stir in the vanilla extract, coconut extract, and melted unsalted butter, blending everything evenly into the egg mixture.
- Incorporate Milk: Gradually whisk in the whole milk to the egg mixture, combining thoroughly to create a smooth custard base.
- Fold in Coconut: Gently fold the sweetened shredded coconut into the custard mixture, distributing it evenly throughout.
- Fill the Pie Crust: Pour the prepared custard mixture into the unbaked pie crust, spreading it evenly. Lightly sprinkle the surface with ground nutmeg to add a subtle spice.
- Bake the Pie: Place the pie carefully into the preheated oven and bake for 45 to 50 minutes. The custard is done when it is just set in the center and a knife inserted slightly off-center comes out clean.
- Cool the Pie: Remove the pie from the oven and allow it to cool completely on a wire rack to room temperature, which helps to firm the custard.
- Refrigerate Before Serving: Refrigerate the pie for at least 2 hours before slicing. This chilling step enhances the texture and flavor, making the custard firmer and easier to slice.
Notes
- For a richer and more pronounced coconut flavor, substitute half of the whole milk with coconut milk.
- Toast the shredded coconut lightly before folding it into the custard for a deeper, nuttier taste and added texture.
- If the crust edges begin to brown too quickly during baking, cover them loosely with foil to prevent burning.
