Coconut Custard Pie
This Old-Fashioned Coconut Custard Pie is one of my family’s longtime favorites. The creamy egg custard filling with plentiful toasted coconut is just rich enough to satisfy without being too decadent. Great for a holiday dessert!
This Old-Fashioned Coconut Custard Pie is one of my family’s longtime favorites. The creamy egg custard filling with plentiful toasted coconut is just rich enough to satisfy without being too decadent. Great for a holiday dessert!
This pie has a flaky, buttery crust and a lightly-sweetened custard filling with plenty of toasted coconut flakes. It’s a perfect bite at the end of a big holiday dinner, or any night really. I’d never say no to a slice! Coconut Custard Pie is made with an egg and milk/cream custard that sets up and thickens in the oven. Coconut Cream Pie is a custard, but it’s cooked on the stove and chilled until set. It’s then topped with a layer of whipped cream.
The texture of Custard Pie isn’t as creamy as Cream Pie, and is typically more compact. For a visual, I could eat the filling for Cream Pie on its own in a bowl, with a spoon, but not Custard Pie filling.
Ingredients: 1/2 recipe all-butter pie crust, 1-1/2 cups sweetened, flaked coconut "angel flake" (3.9 ounces), 1-1/2 cups whole milk, 3 large eggs, 1/2 to 1 cup granulated sugar *, 1 teaspoon vanilla extract, 1/2 teaspoon coconut extract (optional, if you like a fuller coconut flavor), 1/4 teaspoon salt, pinch ground nutmeg (optional), 1/2 cup heavy cream, lightly-sweetened whipped cream and extra toasted coconut flakes , for garnish
Course: Dessert
Prep Time: 35 minutes
Cook Time: 50 minutes
Total Time: 1h25 minutes