Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Gently press the unbaked pie crust into a 9-inch pie plate, crimping the edges decoratively. You can blind-bake the crust for about 10 minutes if you prefer a crisper bottom, but it's not strictly necessary for this recipe.1 (9-inch) unbaked pie crust
- In a large mixing bowl, whisk together 1 cup of the granulated sugar, the all-purpose flour, and the salt. Ensure there are no lumps and the ingredients are well combined.1 ½ cups granulated sugar, ½ cup all-purpose flour, ¼ teaspoon salt
- In a separate medium bowl, lightly beat the 4 large eggs. Gradually add the 3 cups of milk to the beaten eggs, whisking continuously until fully incorporated.4 large eggs, 3 cups milk
- Slowly pour the egg and milk mixture into the dry ingredients, whisking constantly to prevent lumps. Continue whisking until you have a smooth, homogenous custard base.1 ½ cups granulated sugar, ½ cup all-purpose flour, ¼ teaspoon salt, 4 large eggs, 3 cups milk
- Stir in the softened unsalted butter and the vanilla extract into the custard mixture. The butter will add a lovely richness and a velvety texture to the final pie.2 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Carefully pour the prepared custard filling into the unbaked (or pre-baked) pie crust.1 (9-inch) unbaked pie crust
- Place the pie on a baking sheet (to catch any potential spills) and bake in the preheated oven for 50-60 minutes, or until the custard is set and a knife inserted near the center comes out clean. The surface should be a beautiful golden brown.
- Remove the pie from the oven and let it cool completely on a wire rack. This cooling process is crucial for the custard to fully set. Once cooled, refrigerate the pie for at least 2-3 hours, or preferably overnight, to allow the flavors to meld and the texture to firm up perfectly.
- If you are using toasted coconut for topping, spread ½ cup of shredded sweetened coconut in a single layer on a baking sheet and toast in the oven at 350°F (175°C) for 3-5 minutes, watching carefully and stirring occasionally until golden brown. Let it cool completely.1 cup shredded sweetened coconut
- Before serving, sprinkle the chilled pie with the remaining ½ cup of granulated sugar and the toasted shredded coconut, if using. Slice and enjoy this divine Coconut Custard Pie Recipe!1 ½ cups granulated sugar, 1 cup shredded sweetened coconut
Notes
Properly storing your delicious Coconut Custard Pie Recipe is key to maintaining its delightful texture and flavor. Cover tightly and store in the refrigerator for up to 3-4 days. For longer storage, freeze individual slices.
