Step 2: Make the Coconut Custard Filling
- Heat Milk – In a medium saucepan, gently warm the milk over medium heat until just simmering. Remove from heat.
- Mix Eggs and Sugar – In a separate bowl, whisk together the eggs, sugar, and salt until smooth.
- Temper the Eggs – Slowly pour a small amount of hot milk into the egg mixture while whisking constantly to prevent curdling. Gradually add the remaining milk.
- Add Flavorings – Stir in vanilla extract, almond extract (if using), and shredded coconut.
Step 3: Bake the Pie
- Pour Filling – Pour the custard mixture into the pre-baked pie shell.
- Bake – Bake at 350°F (175°C) for 35–40 minutes, or until the custard is just set and slightly jiggly in the center. Avoid overbaking to maintain a creamy texture.
- Cool – Let the pie cool at room temperature for about 1 hour, then refrigerate for at least 2 hours before serving. This helps the custard firm up perfectly.
Step 4: Optional Whipped Cream Topping
- Whip Cream – In a chilled bowl, beat heavy cream with powdered sugar until soft peaks form.
- Top Pie – Spread or pipe the whipped cream over the chilled pie. Sprinkle toasted coconut flakes on top for an extra touch of flavor and crunch.
Tips for the Perfect Coconut Custard Pie
- Use Fresh Coconut: Freshly shredded coconut adds a more vibrant flavor than pre-packaged dried coconut.
- Don’t Overbake: Custard continues to set as it cools, so slightly jiggly is perfect.
- Chill Thoroughly: For clean slices, ensure the pie is fully chilled before cutting.
Final Thoughts
This coconut custard pie is a dessert that embodies comfort, nostalgia, and tropical charm. The creamy custard, paired with the gentle crunch of shredded coconut, delivers a sensory experience that’s irresistible. Whether you serve it at a holiday dinner or as a weekend treat, this pie is sure to become a favorite in your dessert repertoire.
If you want, I can also create a simplified version with a 30-minute prep shortcut that’s almost as creamy and delicious. Do you want me to do that?
No Responses Yet