How To Make Coconut Custard Pie – Delicious Dessert Recipe!

How to Make Coconut Custard Pie – A Delicious Dessert Recipe!

If you’re looking for a dessert that is both creamy and bursting with tropical flavor, coconut custard pie is the perfect choice. This dessert combines the smoothness of custard with the delightful texture and flavor of shredded coconut. It’s simple to make, and its rich taste makes it a crowd-pleaser. Here’s a step-by-step guide to making a heavenly coconut custard pie from scratch.

Ingredients You’ll Need:

For the Pie Crust (optional, store-bought crust works too):

• 1 ¼ cups all-purpose flour
• 1 tablespoon sugar
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 3–4 tablespoons ice water

For the Filling:

• 1 cup whole milk
• 1 cup heavy cream
• 3 large eggs
• ¾ cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon coconut extract (optional, for extra flavor)
• 1 ½ cups sweetened shredded coconut
• A pinch of salt

Step 1: Prepare the Pie Crust

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt.
2. Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.
3. Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Avoid overmixing to keep the crust flaky.
4. Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll Out the Dough: On a lightly floured surface, roll the dough into a 12-inch circle. Place it into a 9-inch pie dish, trimming any excess edges. Crimp the edges if desired.

Step 2: Pre-Bake the Pie Crust

1. Preheat the Oven: Set the oven to 375°F (190°C).
2. Blind Bake: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until the crust is lightly golden. Set aside to cool.

Step 3: Make the Coconut Custard Filling

1. Warm the Milk and Cream: In a medium saucepan, heat the milk and heavy cream over medium heat until just warm. Do not boil.
2. Whisk the Eggs and Sugar: In a mixing bowl, whisk together the eggs, sugar, vanilla extract, coconut extract (if using), and a pinch of salt until smooth.
3. Temper the Eggs: Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
4. Add the Coconut: Stir in the shredded coconut, ensuring it’s evenly distributed throughout the mixture.

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