coconut custard pie
This delicious creamy coconut custard pie recipe is perfect for any occasion. It’s a breeze to make, with just a few common pantry ingredients and easy instructions. Try it today and impress your coconut-loving friends and family.
prep time
6 Hr 40 Min
cook time
50 Min
method
Bake
yield
1 serving(s)
Ingredients
- PIE CRUST
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, cut in 1 tablespoon increments and frozen
- 4-6 tablespoons water
- COCONUT CUSTARD PIE FILLING
- 3/4 cup granulated sugar
- 3 large eggs
- 2 cups whole milk
- 1/4 teaspoon salt
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups shredded sweetened coconut
How To Make coconut custard pie
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Step 1To make the pie crust, pulse the flour, salt, and butter several times in a food processor until small crumbs form. Add 2 tablespoons of water and pulse. Add 1 tablespoon water at a time and pulse until the dough holds when pinched together.
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Step 2Pat the dough out into a disk. Wrap it in plastic wrap and chill it in the fridge for 2 hours up to overnight.
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Step 3Gently roll the pie dough from the center out. Use the rolling pin to move the pie dough and tuck it into the pie pan. Trim the dough to an inch over the side, tuck it in along the edge, and flute it. Place the pie pan in the fridge.
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Step 4Preheat oven to 375 degrees F.
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Step 5Whisk the granulated sugar, eggs, milk, salt, and vanilla extract. Stir or whisk in the coconut. Pour the mixture into the pie crust. Load it on the middle rack in the center of the oven. Bake for 45-50 minutes or until lightly browned and set.
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Step 6Cool for 1-2 hours before slicing it. If desired, toast 1/2-1 cup of coconut and sprinkle it on the top of the baked pie. Refrigerate after 2 hours of cool-down time.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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