Ain’t nothing like the bomb flavors in this Coconut Custard Pie y’all. It’s something special, boos! It’s creamy, coconutty, and the ultimate custard heaven. Oh and don’t get me started on the flaky crust and the toasted coconut flakes on top! It’s a textural flavor bomb that makes you going back for seconds and thirds. And let me just say that this coconut custard pie recipe might be an unexpected fave of yours for years to come.
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Say it with me y’all: pies ain’t just for Thanksgiving boos. You can get into a good pie at any time. That’s where this coconut custard pie comes in. It’s made with mostly pantry staples and even a store-bought pie crust if you want. Straight up, this coconut egg custard pie recipe is so darn good, you won’t ever deny a slice. Let’s get into it.
The Lowdown of the Best Coconut Custard Pie Recipe
Cuisine Inspiration: Classic American vibes
Primary Cooking Method: Baking
Dietary Info: Can be made gluten-free with ingredient swaps
Key Flavor: All coconut in a smooth custard package
Skill Level: Easy y’all (No Sweat Fam!)
A Coconut Lover’s Dream
If you’re a coconut lover, this pie is hollerin’ your name! It’s packed with coconut flavor from the milk, all the way to the shredded coconut. I grew up on Big Mama’s pineapple coconut cake, so I know my way around coconut desserts!
Incredible Texture
The texture of this pie is outta this world. It’s creamy and smooth with a nice crunch from the toasted coconut on top. Each bite melts in your mouth!
Easy Peasy Boos!
Some folks call this the “impossible coconut custard pie” because it’s impossibly easy to make. Seriously, you just mix everything together, pour it in a pie crust, and bake it up boos!
Ingredients You’ll Need to make Coconut Egg Custard Pie
- Pie Crust: A homemade crust will give you that extra flakiness, but no judgment if you go the easy route! You can get a store-bought one to save time. Either way, it’s gonna be tasty.
- Coconut Milk: Unsweetened is the way to go. It gives the pie that rich coconut flavor without too much sweetness.
- Butter: Salted butter adds a nice flavor balance. IIt helps bring out all those delish flavors. And don’t try to skip it – butter makes everything better boos!
- Eggs: These help set up your pie and build structure.
- Granulated Sugar: This sweetens up this coconut egg custard pie just right. If you want to cut back on sugar, you can use a sugar substitute like Stevia or Splenda.
- All-Purpose Flour: This helps thicken the custard. Just a little bit does the trick!
- Coconut Extract: Just a little boosts the coconut flavor even more!
- Sweetened Shredded Coconut: Coconut of course adds texture and extra coconut flavor. If you want, you can use unsweetened shredded coconut to cut down on sweetness a bit.
How to make Coconut Custard Pie
What to serve with old fashioned coconut custard pie
- Dollop it Up: Ain’t nothing like a slice of coconut custard pie with a big ol’ dollop of homemade whipped cream on top. It’s light, fluffy, and just sweet enough.
- A La Mode: A scoop of ice cream on the side never hurt nobody. Vanilla ice cream is always a winner, but you can go for many other flavors like strawberry ice cream, raspberry ice cream, or even mocha ice cream.
- Drizzle It Up: Drizzle a little caramel sauce over your pie slice! I’ve got a killer recipe for regular caramel sauce and a vegan version too, so everyone can get in on the yumminess.
Recipe Substitutions
- Coconut Milk: If you want to tone down the coconut flavor a bit, you can use regular milk.
- Coconut Extract: If you don’t have coconut extract on hand, vanilla extract works just fine.
- Add a Nutty Twist: Sometimes I like to add a handful of toasted almonds or pecans to the filling. It gives the pie a nice crunch and adds a little extra flavor. Just mix them in with the shredded coconut before pouring the filling into the crust.
- Gluten-Free Option: If you need a gluten-free option, you can use a 1:1 gluten-free flour substitute. The pie will still come out great, and you won’t have to miss out on any of that creamy goodness. Just make sure your pie crust is gluten-free too!
Expert Tips and Tricks for making the best impossible coconut custard pie
- Use Shredded Coconut, Not Flakes: Y’all, make sure to buy shredded coconut and not coconut flakes. Flaked coconut has bigger pieces and won’t give you that even texture we want in our pie filling.
- Cool Completely Before Chilling: Let the pie cool completely at room temp before you stick it in the fridge. This helps the custard set up properly and keeps it from getting watery.
- Don’t Skip the Sheet Pan: Always place your coconut custard pie on a small sheet pan before baking. It catches any drips and makes it easier to handle when you’re putting it in and out of the oven.
- Mix Slowly and Steadily: When you’re adding the hot coconut milk and butter mixture to the eggs, do it slowly and keep whisking. This way, you won’t end up with scrambled eggs in your pie. We want a smooth custard boos, not breakfast!
How to store Coconut Custard Pie
You can store the whole pie inside the fridge or slice it up and store individual pieces, whatever works best for you. Just cover it up real good with plastic wrap or aluminum foil and you’re good to go.
How long will Coconut Custard Pie last in the fridge?
Kept cool and covered inside the fridge, it will stay fresh for about 3-4 days. However… Mine barely lasts two days because we can’t resist sneaking extra slices!
Can I freeze coconut egg custard pie?
If you need to keep it longer, you can freeze it. Wrap it up tight in plastic wrap and then in aluminum foil to keep it protected – it’ll be good in the freezer for up to 2 months. When you’re ready to dig in, just let it thaw in the fridge overnight.
Frequently asked questions
The pie is done when the center is slightly jiggly but the edges are set and the top is golden brown. It’ll continue to set as it cools, so don’t worry if the center looks a bit wobbly when you take it out of the oven.
You can use a regular 9-inch pie crust, boo! Just make sure to keep an eye on it while it bakes, as it might bake a bit faster. Oh and if you have some extra filling, you can always bake it separately in a little ramekin!
If your pie is too runny, it might need a bit more time in the oven. Also, be patient and let it cool completely at room temp before sticking it in the fridge. If you cut into it too soon, it won’t set right. And double-check your measurements – too much liquid or not enough flour can mess with the texture.
I hope you have as much fun makin’ this Coconut Custard Pie as you do eatin’ it! Doesn’t matter if you’re a die-hard coconut lover or just lookin’ for a sweet treat to brighten your day, either way, it’s got you covered. Now, go ahead and whip it up – and save me a slice if you can!
Favorite Pie recipes To try
Coconut Custard Pie
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Equipment
Ingredients
- 1 9- inch deep dish pie crust thawed, but still chilled
- 1 cup unsweetened coconut milk
- 4 tablespoons salted butter
- 3 large eggs room temperature
- 1 cup granulated sugar
- 1 ½ tablespoon all-purpose flour
- 1 teaspoon coconut extract
- 1 ½ cup sweetened shredded coconut divided
Instructions
- Preheat oven to 325F.
- Heat coconut milk and butter over medium heat until butter has melted. Do not boil. Let cool slightly, for about 10 minutes.
- In a medium bowl, whisk together eggs, sugar, flour, and extract until smooth.
- Add in milk and butter mixture and whisk until smooth. Mix in 1 ¼ cup coconut.
- Pour mixture into chilled pie shell and garnish top with remaining ¼ cup shredded coconut.
- Place on a small sheet pan and bake until the pie is set, but the center is slightly jiggly and the top is golden brown.
- Remove pie from oven and let cool to room temperature, about 1 hour. Place in refrigerator and continue cooling until the pie is set and chilled, about 2 hours. Serve with whipped cream and enjoy!
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Can I use canned coconut milk?
Yes! Just make sure to shake it well to get all the fat incorporated.