Imagine a dessert that transports you to a tropical paradise with every single bite - a creamy, dreamy Coconut Custard Pie that's about to become your new obsession! This isn't just another pie; it's a luxurious journey of silky coconut custard nestled in a perfectly golden crust, topped with clouds of coconut whipped cream that will make your dessert dreams come true. Whether you're a coconut lover or just someone looking to impress at the next family gathering, this recipe is your ticket to dessert superstardom!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 1 can (13.5 oz) coconut milk
- 1 cup heavy cream
- 3/4 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 1 cup coconut whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish, crimping the edges decoratively and setting aside.
- In a large mixing bowl, whisk together coconut milk, heavy cream, sugar, eggs, and vanilla extract until smooth and fully combined. Ensure no lumps remain in the mixture.
- Sprinkle half of the shredded coconut evenly across the bottom of the prepared pie crust, creating a thin base layer.
- Carefully pour the custard mixture over the shredded coconut, making sure not to disturb the coconut layer.
- Sprinkle the remaining shredded coconut on top of the custard mixture for additional texture and visual appeal.
- Place the pie in the preheated oven and bake for 45-50 minutes, or until the custard is set but still slightly jiggly in the center. The edges should be golden brown.
- Remove the pie from the oven and let it cool completely at room temperature for approximately 1-2 hours. The custard will continue to set as it cools.
- Once cooled, refrigerate the pie for at least 2 hours to ensure it is thoroughly chilled.
- Before serving, top the pie with coconut whipped cream, spreading it evenly across the surface.
- Optional: Garnish with additional toasted coconut flakes or a light dusting of powdered sugar for extra presentation.
- Slice and serve chilled, enjoying the creamy coconut custard and light whipped topping.
Tips
- Temperature is Key: Make sure all your ingredients are at room temperature before mixing to ensure a smooth, lump-free custard.
- Crust Matters: For extra flavor, consider using a graham cracker or coconut cookie crust instead of a traditional pie crust.
- Coconut Intensity: Toast your shredded coconut before adding to the pie for a deeper, nuttier flavor profile.
- Baking Wisdom: The custard is done when it's set but still slightly jiggly in the center. Don't overbake, or you'll lose that creamy texture.
- Chilling is Crucial: Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours to let the custard set perfectly.
- Whipped Cream Hack: For the best coconut whipped cream, refrigerate your coconut milk can overnight and scoop out the solid cream on top.
- Presentation Power: Garnish with toasted coconut flakes or a light dusting of powdered sugar to elevate the visual appeal.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 22g
Cholesterol: 130mg
