Coconut Custard Pie: A Dream Come True for Dessert Enthusiasts

If you’re a dessert lover, few things can match the creamy, sweet, and subtly tropical allure of a coconut custard pie. This classic dessert combines a silky, rich custard filling with the nutty, aromatic essence of coconut, all nestled in a flaky, buttery crust. Perfect for family gatherings, holidays, or a simple indulgent treat, making this pie from scratch is easier than you might think. Follow this step-by-step guide to create a dessert that will delight every sweet tooth.

Ingredients

For the Crust:

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

For the Custard Filling:

1 cup whole milk
¾ cup granulated sugar
3 large eggs
¼ teaspoon salt
½ teaspoon pure vanilla extract
½ teaspoon almond extract (optional for extra depth)
1 cup sweetened shredded coconut

For the Topping (Optional):

½ cup heavy whipping cream
1 tablespoon powdered sugar
Toasted coconut flakes for garnish

Step-by-Step Method

Step 1: Prepare the Pie Crust

Mix Dry Ingredients – In a medium bowl, combine the flour and salt.
Cut in Butter – Add cold, cubed butter. Use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.
Add Ice Water – Gradually add ice water, one tablespoon at a time, until the dough holds together.
Chill Dough – Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll Out Dough – On a floured surface, roll out the dough to fit a 9-inch pie pan. Press it gently into the pan and trim any excess.
Pre-Bake – Prick the bottom with a fork, line with parchment, fill with pie weights, and bake at 375°F (190°C) for 15 minutes. Remove the weights and bake another 5 minutes until lightly golden. Let it cool slightly.