Since my old fashioned custard pie recipe is such a big hit on the website, I thought it would be appropriate to include a coconut variation too. It’s creamy and wonderful. And there are sweet coconut flakes mixed in to create that amazing coconut custard combination. Some of the coconut floats to the top, which helps with developing a golden brown crusty layer on the surface of this coconut custard pie.
Ingredients needed:
butter white sugar eggs whole milk heavy whipping cream all purpose flour vanilla extract salt ground nutmeg sweetened coconut flakes one pre-made (or homemade) pie crust whipped cream or Cool Whip toasted coconut flakes, if desired
How to make Coconut Custard Pie:
Combine the coconut custard ingredients, and pour the filling into a raw pie shell. You can purchase a pie shell or make your own favorite homemade pie crust. Bake about 55 minutes. You’ll want to have a pie shield on hand. Check the pie’s progress at about 45 minutes to make sure the crust isn’t browning too much. Use the pie shield to cover the crust, if it is.
When it comes out of the oven, cool the pie to room temperature. Then refrigerate the coconut custard pie for 2 to 4 hours until it is well chilled.
Slice and serve!
Top individual servings with whipped cream or Cool Whip. Add a sprinkle of toasted coconut flakes on top too, if desired.
How to toast coconut:
Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper, and spread the coconut out on the baking sheet. Bake for 3 minutes. Stir, and then bake for an additional 3 to 4 minutes- or until the coconut is golden brown. Keep an eye on it! Coconut can go from white to burned in seconds… so if it’s browning too quickly then you might have a disaster on your hands. Let it cool completely, and then it’s ready to use as a garnish for your pie.
This is one delicious pie that is a favorite among many pie people. Enjoy!
