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Prep time
15 minutes
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Cook time
45 minutes
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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
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Coconut Custard Pie
Ingredients
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1
par-baked pie crust
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2
large (113 grams) eggs
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2
large (43 grams) egg yolks
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1/2 cup
(99 grams) granulated sugar
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1 1/4 cups
(283 grams) whole milk
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3/4 cup
(173 grams) heavy cream
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1 1/2 teaspoons
vanilla extract
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1/4 teaspoon
fine sea salt
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1 dash
freshly grated nutmeg
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1 1/3 cups
(113 grams) sweetened shredded coconut
Directions
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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.
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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.
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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.
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Let cool completely before adding any toppings of decor (if desired), slicing, and serving. Keep in the fridge until ready to serve.
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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