Raspberry-Coconut Custard Pie

By • July 3, 2011 • 59 Comments

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Author Notes: I watched a French coconut pie being made on Food Network where a milk based filling was poured into store bought frozen pie crust in an aluminum pan, baked, cooled a bit, sliced right through the foil pan and then served = Ms. Paula Deen style. Seriously, right through the foil!

Anyway, coconut pie took my fancy and my imagination took over, voila, a Raspberry Coconut pie jazzed up with a coconut milk base, vanilla extract and lighter on sugar. Definitely voted a dessert favorite by all who have tried it!
lapadia

Food52 Review: I am a huge lover of coconut pies. The problem is most of the time they are a let down flavor-wise. I don't want a vanilla pie with a bit of shredded coconut added; I want a deeply coconutty pie. So I was excited to make lapadia's version, knowing her prowess in the pie department. This recipe certainly did not disappoint. It has a gorgeous coconut flavor that is punctuated beautifully by the tangy raspberries. I used full-fat coconut milk and blind-baked my crust, which both worked well. My custard was set at 38 minutes, so make sure to keep an eye on yours. I will definitely make this again. It's so good that four people devoured two-thirds of it in one sitting, and I'm ashamed to admit I'm about to eat my third slice. - hardlikearmourhardlikearmour

Makes one 10 inch pie

  • 35 Raspberries – for the circumference of the pie
  • 1/2 cup granulated sugar – plus extra for sprinkling
  • 1-1/2 tablespoon AP flour
  • 1/2 cup sweetened shredded coconut for the pie filling, plus 2 tablespoons for sprinkling towards the end
  • 1/2 cup raspberries for the pie filling
  • 1 cup light or full fat coconut milk
  • 2 large eggs - beaten
  • 1 teaspoon vanilla extract
  • 4 tablespoons salted butter, melted
  • 1 favorite homemade or store bought, frozen, 10-inch unbaked pie shell (I lean towards homemade)
  • Note: I usually don't blind bake if the shell is store bought...feel free to do so.
  1. Preheat oven to 350 degrees F.
  2. Place 1/2 cup berries and shredded coconut, into an unbaked 10-inch pie cruse; sprinkle with a tablespoon of granulated sugar.
  3. Combine the sugar and flour. Add the milk, eggs, vanilla and melted butter. Whisk to combine, pour over the berries and shredded coconut.
  4. Bake until the custard is set but wobbly in the middle, about 40-50 minutes – if needed cover the edge of crust the last 10-15 minutes of baking.
  5. After the pie comes out of the oven, immediately sprinkle a few extra shreds of coconut around the circumference.
  6. Let pie cool on a wire rack, at least an hour. Cover and refrigerate 2 hours to overnight. Garnish with raspberries around the circumference, sprinkle granulated sugar over the top. Serve cold.
Jump to Comments (59)

Comments (59) Questions (2)

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3 months ago brier neel

This pie was amazing! Not too sweet but the perfect ending to a summer meal. The only change I made was to toast the coconut first before using in the filling and as the garnish-just enhanced the flavor a bit and gave it slightly more bite. My son announced that it was one of his favorite desserts ever! Can't get better than that.

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3 months ago lapadia

Hi BN,
I’m happy to get your feedback and I love your “tweaks.” I’ve found this recipe can be quite versatile. Cheers!

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over 1 year ago JanetFL

Our raspberries in Colorado are now 4 for $5.00 - I am very motivated to try this delicious-sounding recipe!

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over 1 year ago lapadia

Hi JFL! Thanks for checking out my recipe and hope to hear back if/when you to try it! Enjoy...

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over 1 year ago JanetFL

Trying it this weekend for a special dinner with friends......will post results. Thank you!!!!!

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over 1 year ago krusher

I love coconut. I rarely eat dessert but when I do it is usually a custard dish of some sort. This looks fantastic. I have a whole day of self indulgence today - my day off. I have friends coming for dinner tonight so I will be happily cooking through the day. Thank you L for this wonderful recipe. This will be our dessert. Yum.

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over 1 year ago lapadia

Yay, Karen! I'm thrilled you will trying this pie out with your guests; Happy Cooking and Enjoy!!

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over 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

This looks marvelous, L. I wish I had some right now!

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over 1 year ago lapadia

Thanks, Em!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

I plan on making this for my daughters birthday, it was a huge hit last time I made it and I know it will be again.

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over 1 year ago lapadia

Thanks Suzanne, yay to birthdays!

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over 1 year ago Bevi

I am going to make this for my mother's upcoming birthday. She would buy a store bought coconut cream pie once a week when we were kids. She will flip over this!

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over 1 year ago lapadia

A wonderful plan, sounds like the perfect BD Pie!!! Let me know all about it :)

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almost 2 years ago The Dorm Cookery

This pie is amazing. I made it tonight, left it in the fridge to cool and when I got back home my parents had eaten half (and they don't even like eating desserts!). Perfect amount of sugar.

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almost 2 years ago lapadia

Thanks, abernard; I'm happy to get your feed back, love the story with your parents! :) BTW - welcome to Food52.

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about 3 years ago maranfos

A great new addition to the pie recipe file - delicious and beautiful. I've made it three times and did not blind bake my home made pie shell. Using a glass pie dish seems to help assure a well baked crust.

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about 3 years ago lapadia

Thanks for your input, maranfos! I'm so happy you have been enjoying this pie... :)

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about 3 years ago Mela

did you bake the pie shell or used an already made crust?

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I blind baked mine, but lapadia does not.

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about 3 years ago lapadia

I start with an unbaked pie shell (homemade or store bought) and usually don't blind bake if it is a store bought...my favorite store bought - for this pie is Marie Calendar. Remember though, if you don't blind bake, the custard may be in the oven longer than it needs, while waiting for the crust to bake. @HLA - thanks so much for the wonderful review!!

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about 3 years ago limoncello

I made two!! The friend who came over and who was to take one home for his dessert FORGOT! Now I have two! How good is that? (VERY!)

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about 3 years ago lapadia

LOL, limoncello! Glad you liked them :)

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I made this for my friends birthday and it was AMAZING! Every crumb was gone. The only problem with this recipe is that it's so good now everyone at the party wants me to make them one too!
I used regular coconut milk not light that was the only change.

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over 3 years ago lapadia

Thanks for your feedback, sdebrango! Yes, regular coconut milk = delicious, I have a tendency to cut back wherever I can, especially when I know it will work nicely. Others always have the choice to make the little changes. I once made a cheesecake for an "at work birthday party" and for many years in a row I ended up making it for everyone else...it's so nice to know this coconut pie is in that category :)

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

The raspberries and the coconut were so delicious together, I figured for a birthday I would add the regular rather than light. Its a delicious pie. I also blind baked the pie crust first.

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over 3 years ago Jaynerly

I think I would love this! Looks great!

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over 3 years ago lapadia

Thanks, Jaynerly! Seriously the recipe is versatile in that you could use low or high fat coconut milk, or cream or milk... same with the crust, use your favorite. Would love to hear back if you should try it!

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over 3 years ago spicecat

WOW! This looks so refreshing and cool. I mean we need cool right now in Arizona! Good luck Linda.

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over 3 years ago lapadia

Thanks, spicecat!

Winnie100

over 3 years ago WinnieAb

Wow! This looks ridiculously great!

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over 3 years ago lapadia

Thanks so much, WinnieAb! I hope you get to try it sometime :)

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over 3 years ago wssmom

You are insanely brilliant!

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over 3 years ago lapadia

Thanks for stopping by and checking it out, wssmom! I owe it all to a bit of my detailed oriented OCD mind...as mentioned earlier. :)

Lorigoldsby

over 3 years ago lorigoldsby

Yum! Have you ever used the shaved coconut pieces? They toast so nicely.

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over 3 years ago lapadia

Thanks, lori and "hi"! You know I have not shaved coconut pieces, I am sure it is very tasty, thanks for the idea! You have my imagination going, again :)

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over 3 years ago alexmr

trying this tonight! tomorrow night i want to combine our recipes and try raspberry coconut key lime!! yumm!

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over 3 years ago lapadia

Lime Coconut Raspberry pie, I admit I never considered these flavors together, it sounds like you described, yumm!

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over 3 years ago TheWimpyVegetarian

This looks like another divine pie from you! I love coconut and raspberries together. One of my experiments with the Italian Ice was with raspberries, coconut milk and lime. Still a work in progress, but now I wish I'd used the coconut milk I had to make your pie instead!

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over 3 years ago lapadia

Hi! Thanks so much for stopping by, and leaving your input, ChezSuzanne! Your lime/coconut milk/raspberry work in progress sound very interesting, can't wait to see what you come up with...

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over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh heavens! I want to eat this right now.

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over 3 years ago lapadia

Too funny, fiveandspice! It is very easy to put together, so I hope you will try it soon :)

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over 3 years ago BlueKaleRoad

Luscious, that's all I can say!

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over 3 years ago lapadia

Thanks, BKR and Happy 4th, of July!

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yum! I seriously love coconut custard & can just imagine how good it would be with raspberries!

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over 3 years ago lapadia

Thanks, hla! As Emerill would say..."Kicked up a notch"!

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over 3 years ago Sagegreen

What great imagination, too!

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over 3 years ago lapadia

Thanks, Sagegreen, that is the best part of being in the kitchen...using the imagination!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This is so good, love the coconut custard and with raspberries. Over the top!!

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over 3 years ago lapadia

Thanks, sdebrango! I hope you get to try it sometime :)

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I will its a stroke of luck you posted this recipe my friends birthday is coming up in a few weeks and her favorite is coconut custard pie, she asked me to make one for her. I didn't have a recipe now I do, will let you know how it turns out. Its a wonderful recipe.

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over 3 years ago lapadia

Sounds great, sdebrango! If I don't have coconut milk on hand I use a combination of milk and cream, just as tasty...

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over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

How beautiful. Love the "35 raspberries!"

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over 3 years ago lapadia

Thanks, boulangere! Oh, re: the "35 raspberries" = my detail oriented OCD mind, coming out of hiding...

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over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Nice to have some company in the ocd department!

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over 3 years ago lapadia

:)

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

love love love custard in any form - this looks like a fabulous pie!!!

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over 3 years ago lapadia

Thanks, aargersi :)

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over 3 years ago sexyLAMBCHOPx

So pretty & inviting!

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over 3 years ago lapadia

Thanks, sLx! I hope you will get a chance to try it!