Coconut Custard Pie

**By Chadwick Boyd**

This Easy Pie Recipe is a Modern Update on Old-Fashioned Coconut Custard Pie

This coconut custard pie is silky, eggy and very much like my great-grandmother’s version from my childhood. It is less sweet than most – I am not a fan of typical sweet desserts – so you can really taste the flavor of the coconut along with the old-fashioned-like custard. I use unsweetended coconut flakes (I prefer Bob’s Red Mill) rather than shredded, sweetened coconut and full-fat coconut milk to make the coconut flavor more pronounced.

This recipe uses one dairy case pie crust, but feel free to use your own preferred homemade pie crust recipe (I like Erin Jeanne McDowell’s All-Butter Pie Crust). Just make sure you double the recipe to form the pastry for this pie.

Print This Recipe

Chadwick’s Checklist

What you need to know before you cook.

Place the pie on a rimmed baking sheet to make it easier to get out of the oven when baked
Use a standard 9-inch pie plate, but crimp the edges above the pie plate line
Make this pie a day in advance and store in the refrigerator until ready to serve

Serves: 8 Prep Time: 15 mins Cooking Time: 45-50 minutes

Ingredients

2 dairy case pie crusts or your desired homemade pie crust
1¼ cups unsweetened coconut flakes, divided
1 cup granulated sugar
2 tablespoons cornstarch
½ teaspoon sea salt
4 large eggs
1 stick salted butter, melted and slightly cooled
1½ teaspoons vanilla extract
1¾ cups full fat coconut milk (1 13.6-ounce can)
1¼ cups heavy cream

Directions

Preheat the oven to 450°F with the rack in the center.
Knead together the two pie crusts. Roll out to just less than ¼-inch thick and at least 1 inch larger than the edge of a 9-inch pie plate. Place over the pie plate with the dough hanging over the edges. Trim the dough to 1 inch from the inside of the pie plate with scissors. Fold ½-inch of the dough under the edge of the pie plate and press into the side of the pan to smooth out the pastry. Crimp the edges with your thumb and fore fingers. Using a fork, prick the bottom of the dough to vent for steam. Crumple up some parchment paper and place inside the pastry (this makes it easier to work with). Fill with pie weights or dry beans to two-thirds full. Place the pie on a rimmed baking sheet and bake 10 minutes. Remove the pie weights and parchment. Continue baking 5-7 more minutes; the crust should be nicely golden. Remove from the oven and turn the oven down to 325°F.
In a large mixing bowl, whisk together the sugar, cornstarch and salt. Add the eggs, butter and vanilla and whisk until smooth. Add the coconut milk, heavy cream and 1 cup of the coconut flakes and whisk again until fully combined. Pour the custard into the pie crust and bake for 45-50 minutes. The edges will be set and the center a little jiggly (it will finish setting while cooling).
Meanwhile, heat a small pan over medium. Add 2 tablespoons of the remaining ¼ cup of coconut flakes to the pan and toast 5-7 minutes until the edges are slightly golden (watch closely so the coconut does not burn). Transfer to a small dish. Add the last 2 tablespoons of coconut to the dish and mix to combine. Set aside.
Carefully remove the pie from the oven and place on a wire rack. Top with the reserved coconut. Cool to room temperature, about 2 hours. Store in the refrigerator until ready to serve.
Serve with soft whipped cream, if desired.

Chadwick’s Changeups

Switch things up. Have some fun! Do more.

Use 1 tablespoon of vanilla bean paste to up the vanilla flavor
Substitute full-fat buttermilk for the heavy cream for a little tangy taste
Stir in sweetened condensed milk instead of the granulated sugar for a denser, sweeter pie