Craving something sweet, creamy, and a little bit tropical? This Coconut Custard Pie is your ticket to dessert paradise! With a smooth, velvety filling and the delightful chew of shredded coconut, this pie is simple to make yet packed with flavor. Whether you’re serving it at a holiday gathering or just treating yourself to a cozy night in, this pie is bound to be a hit.
Why You’ll Love This Pie
- Simple Ingredients: Everything you need is likely already in your pantry milk, eggs, butter, sugar, and coconut.
- Quick to Prepare: A few minutes of mixing and it’s ready to bake.
- Perfectly Sweet: Just the right amount of sweetness balanced by the creamy custard and nutty coconut.
- Versatile Dessert: It’s a great make-ahead treat and pairs wonderfully with coffee or tea.
Ingredients
- 2 cups milk
- 1 cup shredded coconut
- 4 eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- 7 tablespoons butter, melted
- ¾ cup sugar
- ¼ teaspoon ground nutmeg
- Extra coconut for topping (optional)
How to Make Coconut Custard Pie
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare a pie pan by greasing it with butter and dusting it lightly with flour to prevent sticking.
Step 2: Mix the Ingredients
In a large mixing bowl, whisk together the milk, shredded coconut, eggs, vanilla extract, flour, melted butter, and sugar until well blended. The mixture should be smooth with the coconut evenly distributed.
Step 3: Pour and Top
Pour the custard mixture into the prepared pie pan. For a little extra flair, sprinkle the top with ground nutmeg and a handful of extra shredded coconut if you like.
Step 4: Bake to Perfection
Place the pie in your preheated oven and bake for about 45 minutes. You’ll know it’s ready when the center is set and the top has a gorgeous golden brown hue.
Step 5: Cool and Chill
Once baked, remove the pie from the oven and let it cool to room temperature. Afterward, transfer it to the fridge and let it chill until cold this helps the flavors meld together and the custard set fully.
Serving Tips
This Coconut Custard Pie is best served chilled. Slice it up and enjoy it as-is, or top with a dollop of whipped cream for extra indulgence. It also pairs beautifully with fresh tropical fruits like mango or pineapple.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and foil for up to a month. Thaw in the fridge overnight before serving.
Recipe Notes
- Nutmeg: For a bit of extra spice, consider adding a pinch of cinnamon along with the nutmeg.
- Make It Gluten-Free: Simply swap the all-purpose flour for a gluten-free blend.
- Buttermilk Variation: For a tangy twist, substitute regular milk with buttermilk.
Whether you’re a coconut lover or just in the mood for something sweet, this Coconut Custard Pie is a must-try. It’s one of those recipes that tastes like you spent hours in the kitchen, but only you will know how easy it was to whip up!