Description
This Coconut Custard Pie has a delectable creamy filling with the perfect ratio of filling to coconut and it’s finished with a perfect flaky pie crust.
Ingredients
Units
Scale
For the pie:
- 1/2 recipe for a deep-dish pie crust. (I use this recipe).
- 4 large eggs, room temperature
- 1 stick (1/2 cup) unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 2/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 cup whole milk*
- 1 cup flaked sweetened coconut
For the topping: (optional)
- 1 cup heavy whipping cream, cold
- 1/2 teaspoon pure vanilla extract
- 1/3 cup powdered sugar
Instructions
For the pie:
- Prep the pie shell: Roll the dough out in a large circle, about 12-inches in diameter. Fit the dough into a 9-inch pie dish. Make sure you don’t stretch the dough. This causes the dough to shrink later when baked. Trim the dough to about 1/2-inch over the edge of the pie dish. Fold the 1/2-inch of dough under and either crimp the edges with a fork or flute them. Freeze the pie shell for 30 minutes.
- Par-bake the pie crust: Preheat oven to 375 degrees. Using a fork, dock the bottom of the pie shell. Crumple up a piece of parchment paper, (bigger than the pie dish). Uncrumple it and place it in the pie dish. Fill the pie dish with pie weights (store-bought ceramic, dried beans, rice, etc.). Place the pie dish on the lowest oven rack and bake for approximately 30 minutes or until the pie shell is just set. To test feel the crimped or forked edges of the pie crust. If they feel firm, the pie shell is set. Remove it from the oven and remove the pie weights from the pie shell.
- Make the filling: Add all the eggs to the bowl of a stand mixer or use a hand mixer. Mix for a few seconds on medium speed. Add the remaining ingredients except for the coconut and mix on medium speed for about 2 minutes or until all ingredients are well combined. Sprinkle the coconut over the bottom of the pie shell, and pour the filling over the coconut.
- Bake the pie: Place foil around the edges of the pie crust. Place the pie dish back in the oven on the lowest oven rack. Bake the pie for 15 minutes and reduce the heat to 350 degrees. Bake the pie for approximately 25 more minutes. Remove the foil from around the edges and continue to bake for 15 to 20 minutes until the center is golden and puffed up, but still slightly jiggly. Transfer the pie to a wire rack to completely cool.
- Serve the pie at room temperature or chilled. Refrigerate leftovers for up to 3 days.
For the topping:
- Add all the ingredients to the bowl of a stand mixer fitted with the whisk attachment, (or use a hand mixer). Mix on high speed until soft to medium peaks form, about 45 seconds with a stand mixer. Also, if using a stand mixer, place a towel over the mixer to prevent splattering.
- Place dollops of whipped cream on the slices of pie when serving. Refrigerate leftover whipped cream.
Notes
- *If you don’t have whole milk, you can combine 2% milk and half & half or simply use 2% milk if need be. The more butterfat in the milk, the more flavor in the pie.