Ingredients
- 1 unbaked pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large eggs
- 1 can (14 ounces) coconut milk
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- Whipped cream for serving (optional)
Instructions
Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish and crimp the edges as desired. This will create the base for your Coconut Custard Pie.
In a medium mixing bowl, combine the granulated sugar, cornstarch, and salt. Whisk these dry ingredients together until they are well blended. This mixture will help thicken the custard filling.
In a separate bowl, beat the eggs until they are well blended. Gradually add the coconut milk, whole milk, and vanilla extract, whisking continuously until the mixture is smooth and fully combined.
Pour the liquid mixture into the dry ingredients, whisking constantly to avoid any lumps. Continue whisking until the mixture is smooth and well incorporated.
Stir in the shredded coconut, ensuring it is evenly distributed throughout the custard mixture. This will add a delightful coconut flavor and texture to the pie.
Carefully pour the custard mixture into the prepared pie crust. Use a spatula to smooth the top and ensure the custard is evenly distributed.
Place the pie dish on a baking sheet to catch any potential spills and make it easier to transfer to the oven.
Bake the pie in the preheated oven for 50-60 minutes, or until the custard is set and the top is lightly golden. A toothpick inserted into the center should come out clean.
Once the pie is baked, remove it from the oven and let it cool on a wire rack. This allows the custard to set completely and makes it easier to slice.
For best results, refrigerate the pie for at least 2 hours before serving. This will enhance the flavors and ensure a firmer texture.
How to Make
To make a Coconut Custard Pie, start by preheating your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish and crimp the edges as desired. This will create the base for your Coconut Custard Pie.
In a medium mixing bowl, combine the granulated sugar, cornstarch, and salt. Whisk these dry ingredients together until they are well blended. This mixture will help thicken the custard filling.
In a separate bowl, beat the eggs until they are well blended. Gradually add the coconut milk, whole milk, and vanilla extract, whisking continuously until the mixture is smooth and fully combined.
Pour the liquid mixture into the dry ingredients, whisking constantly to avoid any lumps. Continue whisking until the mixture is smooth and well incorporated.
Stir in the shredded coconut, ensuring it is evenly distributed throughout the custard mixture. This will add a delightful coconut flavor and texture to the pie.Carefully pour the custard mixture into the prepared pie crust. Use a spatula to smooth the top and ensure the custard is evenly distributed.
Place the pie dish on a baking sheet to catch any potential spills and make it easier to transfer to the oven.Bake the pie in the preheated oven for 50-60 minutes, or until the custard is set and the top is lightly golden. A toothpick inserted into the center should come out clean.
Once the pie is baked, remove it from the oven and let it cool on a wire rack. This allows the custard to set completely and makes it easier to slice.For best results, refrigerate the pie for at least 2 hours before serving. This will enhance the flavors and ensure a firmer texture.
Before serving, optionally top the pie with a dollop of whipped cream for an extra touch of indulgence.
Tips
Use full-fat coconut milk for a richer, creamier custard. Light coconut milk may result in a thinner texture.Ensure the eggs are at room temperature before mixing. This helps them blend more smoothly with the other ingredients.
Whisk the custard mixture thoroughly to avoid any lumps. A smooth mixture will result in a silky, creamy custardBake the pie on the middle rack of the oven to ensure even cooking. If the crust starts to brown too quickly, cover the edges with foil.
Let the pie cool completely before refrigerating. This allows the custard to set and makes slicing easier.For an extra coconut flavor, you can toast the shredded coconut before adding it to the custard mixture.
Garnish the pie with additional toasted coconut flakes for a beautiful presentation and added flavor.Store any leftovers in the refrigerator for up to 3 days. Cover the pie with plastic wrap or place it in an airtight container.
Serve the pie chilled for the best texture and flavor. The cold custard is refreshing and delicious.pair the pie with a cup of coffee or tea for a delightful dessert experience.
Conclusion
Coconut Custard Pie is a delicious and versatile dessert that combines the rich, creamy texture of custard with the tropical flavor of coconut. Its simplicity and flexibility make it a perfect choice for any occasion.
By following the provided instructions and tips, you can create a pie that is both visually appealing and irresistibly tasty. The combination of flavors and textures creates a harmonious and unforgettable dessert experience.
Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite in your dessert repertoire. So gather your ingredients and get ready to create a Coconut Custard Pie that will impress with its divine taste and stunning presentation. Enjoy every bite of this rich and delightful treat!
