How to Make Coconut Custard Pie – A Silky, Sweet Slice of Paradise 🥥🥧

There’s something irresistibly nostalgic about a slice of Coconut Custard Pie—a silky, creamy filling bursting with coconut flavor nestled in a buttery crust. With each bite, you’re transported to a tropical escape, where warm breezes and coconut palms dance in the sun. This classic dessert combines the richness of an egg-based custard with the texture and sweetness of shredded coconut for a simple yet indulgent treat.

Whether you’re preparing for a family gathering, holiday meal, or just a sweet escape from the ordinary, this Coconut Custard Pie is guaranteed to impress. Let’s walk through the step-by-step process to make this paradise-on-a-plate dessert from scratch.

🌴 Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3–5 tablespoons ice water
  Or use a pre-made 9-inch pie crust for convenience.

For the Coconut Custard Filling:

• 3 large eggs
• 1 cup whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract (optional but enhances flavor)
• 1 1/2 cups sweetened shredded coconut
• Ground nutmeg (for sprinkling on top)

🥧 Step-by-Step Method

Step 1: Prepare the Pie Crust

1. Mix the Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the Butter: Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. Add Ice Water: Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Don’t overwork it.
4. Chill: Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
5. Roll and Place: Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges. Place in the fridge while preparing the filling.

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