Description
This Coconut Custard Pie is a rich and creamy dessert bursting with coconut flavor. It’s delightfully thick, easy to prepare, and perfect for serving chilled with a touch of whipped cream for an irresistible treat.
Ingredients
Scale
Pie Filling
- ¼ cup unsalted butter, melted and cooled slightly
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 cup full-fat canned coconut milk (shake can before measuring)
- 1 tablespoon vanilla extract
- ½ teaspoon coconut extract
- 1 ½ cups angel flake sweetened coconut, spooned and leveled, divided
Pie Crust
- 1 (9 inch) frozen deep dish pie crust, thawed/prepared as needed
For Serving
- Whipped cream (use vegan coconut whipped cream for extra coconut flavor)
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the pie.
- Mix Wet Ingredients: In a large mixing bowl, whisk together melted butter, granulated sugar, and eggs until the mixture is smooth and combined.
- Add Dry Ingredients: Whisk in the all-purpose flour and salt until the batter is uniform and free of lumps.
- Incorporate Coconut Milk and Extracts: Slowly whisk in the full-fat coconut milk to keep the mixture smooth, then stir in vanilla and coconut extracts for enhanced flavor.
- Add Coconut Flakes: Fold in 1 cup of the angel flake sweetened coconut to distribute the texture and flavor evenly throughout the filling.
- Prepare Pie Crust: Place the thawed or prepared frozen deep dish pie crust on a baking sheet for ease of handling and to catch any spills.
- Pour Filling and Top: Pour the custard filling into the pie crust, then sprinkle the remaining ½ cup of angel flake sweetened coconut on top for a crunchy texture.
- Bake the Pie: Bake in the preheated oven for 45 to 60 minutes until the filling is mostly set; the center should still be slightly jiggly for perfect custard texture.
- Cool and Chill: Remove the pie from the oven and let it cool to room temperature before transferring it to the refrigerator to chill thoroughly.
- Serve: Slice the chilled pie and serve topped with whipped cream for a creamy, coconut-rich finish.
Notes
- Use Bakers Angel Flake Sweetened Coconut for best texture and flavor results.
- Pie crust can be used straight from frozen if it does not require pre-baking.
- Chill the pie well for the custard to fully set and flavors to meld.
- For a vegan twist, substitute whipped cream with a coconut-based vegan whipped topping.
- Store pie in the refrigerator for up to 2-3 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: baked pie, coconut pie, custard pie, easy pie recipe, fruit pie, creamy pie, coconut dessert
