Bake

Coconut Custard Pie

by:
September 24, 2020
4
1 Ratings
Coconut Custard Pie
Photo by Erin McDowell
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Makes one 9-inch pie
Author Notes

The first pie I fell in love with was coconut cream, but it was very quickly surpassed by coconut custard. The former is a cold-set pudding-like filling while the latter is creamy baked custard. Pouring the custard over a bed of coconut inside a flaky crust is a perfect way to combine the two favorites into one perfect slice. —Erin Jeanne McDowell

What You'll Need
Watch This Recipe
Coconut Custard Pie
Ingredients
  • 1 par-baked pie crust
  • 2 large (113 grams) eggs
  • 2 large (43 grams) egg yolks
  • 1/2 cup (99 grams) granulated sugar
  • 1 1/4 cups (283 grams) whole milk
  • 3/4 cup (173 grams) heavy cream
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 dash freshly grated nutmeg
  • 1 1/3 cups (113 grams) sweetened shredded coconut
Directions
  1. Heat the oven to 350°F with the oven rack in the center (preferably with a baking steel or stone on it). Place the par-baked crust on a parchment-lined baking sheet.
  2. In a medium bowl, whisk the eggs, egg yolks, and sugar until the mixture lightens in color slightly, 1 to 2 minutes. Add the milk, cream, vanilla, salt, cinnamon, and nutmeg, and whisk well to combine.
  3. Gently place the coconut in the base of the pan in an even layer. Slowly pour the custard into the prepared crust. Transfer to the oven (on top of the baking steel/stone, if using). Bake until the crust is deeply golden brown and the custard is set around the outside, but still slightly jiggly in the center, 40 to 45 minutes.
  4. Let cool completely before adding any toppings of decor (if desired), slicing, and serving. Keep in the fridge until ready to serve.
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  • Emily
    Emily
  • Acocceri
    Acocceri
Erin Jeanne McDowell
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

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2 Reviews

Emily
Emily September 6, 2022
The video doesn't match the actual pie recipe. Also, it would be helpful to do a note of temp/time or a link to the article on the par/blind bake for the crust as I had to hunt for the proper time/how-to's.
Agree with the cinnamon...added a dash to mine.
Also, should the custard ingredients be cold prior to pouring in the crust? // Should the crust be room temp or can the custard go directly in & back in the oven for baking?

Usually recipes are written much better, but this one was more tricky to work through when I'm just trying to get it made efficiently ...

Otherwise, the actual recipe seems great, I love Erin's recipes & Book on Pie Cookbook...I would be curious of her opinion & expertise on doing a coconut cream version... Thanks !
 
Acocceri
Acocceri November 27, 2020
Unless I'm missing it, the recipe calls for cinnamon but there is no amount on the ingredients list. Just wanted to flag that.