Irresistible Creamy Coconut Custard Pie Recipe for Tropical Bliss
A delightful dessert featuring rich coconut custard nestled in a flaky crust, perfect for summer gatherings.
Servings: 8 slices
Calories: 350kcal
Equipment
- Pie Dish
- Mixing Bowl
- Whisk
- Oven
Ingredients
For the Pie Crust
- 1 Pie Crust Use a chilled pre-made or homemade crust for the best texture.
For the Custard Filling
- 1 can Coconut Milk Full-fat is ideal for a rich, creamy flavor.
- 3/4 cup Granulated Sugar Adjust the sweetness to your preference.
- 3 Eggs Large eggs provide structure and richness.
- 1 cup Shredded Coconut Choose sweetened for extra sweetness or unsweetened for a more natural taste.
- 1 teaspoon Vanilla Extract Pure vanilla extract is recommended.
- 1/4 cup Pineapple Juice Optional for a tropical twist.
Instructions
Instructions
- Preheat your oven to 350°F (175°C).
- For a pre-made crust, unroll it and fit it into your pie dish. For homemade, roll out dough to 1/8 inch thickness and place in dish.
- In a large bowl, whisk together the eggs, granulated sugar, and vanilla extract until smooth. Gradually pour in the coconut milk while whisking to avoid lumps.
- Gently fold in the shredded coconut until evenly distributed.
- Pour the custard mixture into the prepared pie crust and bake for 40-45 minutes, until edges are set and center jiggles slightly.
- Allow the pie to cool completely at room temperature before slicing.
- Optional: Garnish with toasted coconut flakes before serving.
Notes
For best texture, allow pie to cool completely before slicing. Store leftovers in an airtight container in the refrigerator for up to 3 days.