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

Step 2: Make the Coconut Custard Filling

1. Preheat the Oven: Set your oven to 350°F (175°C).
2. Mix Eggs and Sugar: In a large mixing bowl, whisk the eggs until slightly frothy. Add sugar and salt, whisking until well combined.
3. Add Milk and Cream: Pour in the milk and heavy cream, then add the vanilla and coconut extracts. Whisk everything together until smooth.
4. Fold in Coconut: Stir in the shredded coconut evenly throughout the mixture.

Step 3: Assemble and Bake

1. Fill the Crust: Pour the coconut custard mixture into the chilled pie shell.
2. Sprinkle Nutmeg: Lightly dust the top with ground nutmeg for a warm, aromatic finish.
3. Bake: Place the pie on the center rack of the oven and bake for 45–55 minutes, or until the center is set but still slightly jiggly, and the top is golden.
4. Cool Completely: Let the pie cool on a wire rack for at least 2 hours. This helps the custard set completely and develop its creamy texture.
5. Chill (Optional): For a firmer pie, refrigerate for 1–2 hours before slicing.

🌟 Tips for Perfect Coconut Custard Pie

• Room Temperature Ingredients: Let the eggs and milk come to room temperature before mixing for a smoother custard.
• Avoid Overbaking: The pie should be gently set, not dry or cracked. A little jiggle in the center is perfect—it will firm up as it cools.
• Crust Shielding: If the crust edges brown too quickly, cover them with foil halfway through baking.
• Use Toasted Coconut: For extra flavor and texture, try toasting some of the shredded coconut before folding it into the custard.

🍰 Serving Suggestions

• Top with a dollop of fresh whipped cream or a sprinkle of toasted coconut.
• Serve chilled for a refreshing contrast or slightly warm for a cozy dessert.
• Pair with a cup of hot coffee or a tropical iced tea for the ultimate dessert experience.

🌺 Why You’ll Love It

Coconut Custard Pie is the perfect balance of creamy, sweet, and nutty. It’s a dessert that feels indulgent but is deceptively easy to make. The filling is silky and rich, the coconut adds a satisfying chew, and the buttery crust ties it all together. Every bite is like a mini tropical vacation—no passport required.

This is a recipe you’ll want to return to again and again, whether you’re baking for a holiday table or just to treat yourself midweek. A slice of this coconut custard pie is more than dessert—it’s paradise in pastry form.

Would you like a printable recipe card or a version of this adapted for gluten-free or dairy-free diets?