Oh boy, am I excited to share my Coconut Custard Pie recipe with you! This delightful treat is an absolute favorite in my household that brings back the warmest memories of family gatherings and sunny afternoons spent in the kitchen with my grandmother. I remember standing on a stool, just barely able to see the countertop, eagerly stirring the mix while she gracefully threw in a handful of shredded coconut, her eyes twinkling with joy. It felt like magic as we watched it transform into the creamy, dreamy pie that was always met with gasps of delight.
What I love most about this recipe is how it strikes the perfect balance between sweet and creamy, with a toasted coconut top that adds a delightful texture contrast. It’s not just a dessert; it’s a conversation starter, a trip down memory lane, and the sweetest way to end a meal. Plus, it’s surprisingly easy to make—perfect for both beginner bakers and seasoned kitchen enthusiasts alike. Let’s dive right in!
What’s in Coconut Custard Pie?
Let’s take a moment to explore the ingredients that come together to create this luscious pie:
Coconut Milk: This is the star of the show! It gives the custard its rich and creamy texture, along with a delicious coconut flavor. I recommend using full-fat coconut milk for that extra creaminess, but low-fat works too if you’re looking to lighten things up.
Shredded Coconut: I usually go for unsweetened shredded coconut as I prefer to control the sweetness. Toasting it in advance can intensify the flavor and give the pie an extra crunch.
Eggs: These are essential for setting the custard. I like to use large, organic eggs for their rich yolks and better flavor.
Sugar: Just enough to sweeten the custard without overshadowing the natural flavor of the coconut. You can always adjust the amount to your taste!
Butter: This adds a lovely richness to the filling. Use unsalted butter for better control over flavor.
Vanilla Extract: A good splash of vanilla extract enhances the sweetness and adds depth to the custard flavor.
Nutmeg: A pinch of nutmeg provides warmth and complements the coconut beautifully, making each bite feel cozy.
Is Coconut Custard Pie Good for You?
Oh, let’s get real for a moment! Coconut Custard Pie is definitely a treat and should be enjoyed as such, but that doesn’t mean it’s without its perks.
Coconut Milk: It’s high in medium-chain triglycerides (MCTs), which can give you an energy boost. Just remember, it’s also calorie-dense, so moderation is key!
Eggs: They are protein powerhouses! Loaded with essential vitamins and minerals, eggs provide nutritional benefits while helping thicken the custard.
However, the sugar and butter can make this pie rather indulgent, so it’s best to enjoy it on special occasions rather than as a regular part of your diet. But when you do treat yourself, I promise it’ll be worth every bite!
Ingredients
This recipe serves about 8 delicious slices of pie.
– 1 (9-inch) pie crust, baked and cooled
– 1 can (13.5 oz) full-fat coconut milk
– 1 cup unsweetened shredded coconut
– 3 large eggs
– 3/4 cup granulated sugar
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground nutmeg
– Pinch of salt
How to Make Coconut Custard Pie?
Ready to whip this up? Here’s how to make the pie that will have everyone raving:
1. Preheat your oven to 350°F (175°C). Make sure your pie crust is baked and cooled while you prep the filling.
2. In a large mixing bowl, combine the coconut milk and melted butter. Whisk until well blended.
3. Add the eggs, sugar, vanilla extract, ground nutmeg, and a pinch of salt to the coconut mixture. Whisk until everything is beautifully combined.
4. Gently fold in the shredded coconut until it’s well distributed.
5. Pour the custard mixture into the pre-baked pie crust, making sure it’s filled to the brim (but not overflowing!).
6. Bake in the preheated oven for about 40-45 minutes, or until the custard is set but still slightly jiggles in the center. It will firm up as it cools.
7. Let it cool completely at room temperature, then pop it into the refrigerator for at least 2 hours (if you can resist!). This helps the flavors meld and the texture to become perfectly creamy.
8. Once chilled, slice and serve! You can top it with a sprinkle of toasted shredded coconut for that extra touch.
Sweet Tips for a Coconut Custard Delight
– **Toasting Coconut**: If you want to take your presentation up a notch, toast some additional shredded coconut until golden brown and sprinkle it on top before serving.
– **Serving Suggestions**: This pie goes beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
– **Variations**: Try adding a splash of rum or almond extract for a different twist on flavor.
I really hope you give this Coconut Custard Pie a try! It’s a wonderful blend of nostalgia, scrumptiousness, and love. I would absolutely love to hear your thoughts! Make sure to share your experiences or any special twists you tried out. Happy baking!