Print
A slice of coconut pie on a blue polka dot plate

Old Fashioned Coconut Custard Pie


  • Author: Julianne Bayer
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 8 slices 1x

Description

This Old Fashioned Coconut Custard Pie is similar to what you would imagine a coconut crème brulee might be. The flaky pie crust is filled with loads of shredded coconut set in a baked custard.


Ingredients

  • 1 Pie pastry shell, prepared
  • 3 Large eggs, beaten
  • ½ cup granulated sugar
  • 1/8 teaspoon salt
  • 1 teaspoon coconut extract
  • 1 cup  Milk (I used non0fat)
  • 1 cup coconut milk, mixed
  • 2 cups shredded coconut, sweetened
  • Whipped cream for garnish

Instructions

  1. Preheat oven to 450° F.
  2. Prepare a pastry pie shell, roll about and place in pie plate. Trim and flute the edges.
  3. To prepare the filling start by whisking the eggs, gradually adding in sugar and salt. Whisk until smooth and frothy.
  4. Add coconut extract, milk and coconut milk. Be sure to mix the coconut milk before adding to the eggs.
  5. Last, add the shredded coconut and whisk into the filling. Pour batter into prepared pie shell.
  6. Place pie plate on lower rack in your oven. Bake at 450°F for 20 minutes.
  7. After 20 minutes, turn the oven down to 350° F and cover the crust with foil to prevent burning. Bake for another 20-25 minutes.
  8. Pie will still be slightly jiggly on top, but stick a toothpick around the pie to ensure the filling has baked. If there is any bubbling or liquid on top, dab it lightly with a paper towel.
  9. Allow pie to cool completely before serving. I suggest to refrigerate and serve cold. Serve with whipped cream or a raspberry sauce.

Notes

This recipe and photo have been updated in 2018 to reduce the amount of liquid in this recipe.