Orange-Scented Coconut "Cream" Custard Pie

Lori Fleming


This was in our local newspaper today. It sounded so good, I had to share it here. I love coconut pie and adding orange to it sounds even better.

★★★★★ 1 vote
1 Hr


8- or 9-in
prepared raw pie crust
3 large
egg yolks
1 Tbsp
all-purpose flour
1/2 c
of salt
of 1/2 orange
1 tsp
vanilla extract
1/4 c
fresh orange juice
1 c
heavy cream
1 c
sweetened flaked coconut
whipped cream (optional)
toasted flaked sweetened coconut, to garnish


1Heat the oven to 400 degrees F.
2Arrange the crust in an 8- or 9-inch pie pan, folding and crimping the edges as needed. Place a sheet of parchment paper over the crust, then set enough beans or pie weights in the center to weigh down the bottom of the crust. Bake for 10 to 15 minutes, or until the crust is set and lightly browned.
3Remove the crust from the oven and set aside to cool to room temperature. Reduce the oven temperature to 350 degrees F.
4In a medium bowl, mix together the egg yolks, flour, sugar, salt, orange zest, vanilla, orange juice, heavy cream and coconut. Mix until slightly frothy on the top, then pour into the cooled pie shell.
5Place the pie in the center of the oven and bake until set, about 40 to 50 minutes. Set the pie aside to cool completely, then top with whipped cream and toasted coconut.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Hashtags: #coconut, #orange, #custard