As a fan of coconut, I like it in most types of desserts and baked goods. This includes cakes, cookies, muffins and pies. Coconut cream pie is probably the most common type of coconut pie you’ll find. It is made with a pudding-like filling that is packed with shredded coconut and poured into a prebaked pie shell, very similar to a chocolate cream pie. Coconut Custard Pie is a little different than a cream pie and just might be a better way to enjoy coconut.
Coconut Custard Pie has an eggy custard base that is not pre-cooked, but baked right in the pie shell. Rather than having a pudding-like texture, it has a more delicate texture to it, like that of a creme brulee or other baked custard. Of course, this particular pie is also packed with coconut, so some of that delicate texture usually associated with baked custards is lost with the generous amount of shredded coconut that is also in the filling because that adds a lot of texture to the pie.
I use sweetened shredded coconut, but you can also use unsweetened without making any changes to the recipe. Some coconut pie recipes call for using only toasted coconut. You can use only toasted coconut in this recipe if you prefer that toasty flavor. I prefer to use untoasted coconut because I like the contrast it creates as the pie bakes: the top becomes crispy and toasted, while the coconut inside the filling remains slightly chewier. Either way, you end up with a pie that has terrific coconut flavor, a creamy and eggy base and a buttery, flaky pie crust.
Coconut Custard Pie
Unbaked crust for 9-inch pie (recipe below)
3/4 cup sugar
2 tbsp all purpose flour
1/4 tsp salt
3 large eggs
1 cup milk (any kind)
2 tbsp butter, melted and cooled
2 tsp vanilla extract
1 1/4 cups shredded coconut, sweetened or unsweetened
Preheat oven to 350F.
Roll out pie dough and place into 9-inch pie pan (instructions below).
In a large bowl, whisk together sugar, flour and salt until well combined. Add in eggs and whisk until well incorporated. Whisk in milk, melted butter and vanilla extract. Stir in coconut.
Pour mixture into prepared, unbaked pie shell.
Bake for about 50 minutes, until pie is set.
Allow to cool to room temperature, then refrigerate for at least 2 hours before serving.
All Butter Single Pie Crust
1 1/4 cups all purpose flour
1 tbsp sugar
1/2 tsp salt
6 tbsp butter, chilled and cut into pieces
4-6 tbsp ice water
Whisk together flour, salt and sugar in a large bowl. Rub in butter with your fingertips, pressing it into the flour mixture and breaking it up, until mixture resemble very coarse sand and no pieces larger than a large pea remain. Using a fork, stir in ice water until dough almost comes together into a ball. Press dough into a ball with your hands and wrap in plastic. Chill for at least 30-60 minutes before rolling.
Place unwrapped dough onto a lightly floured surface and press into a disc. Roll out until it is a circle about 11-inches in diameter. Hold your pie plate over the dough to ensure that there is enough overhang to cover the sides of the pie dish. Carefully roll dough around your rolling pin and unroll it into the pie plate. Press dough gently into the dish; do not stretch the dough.
Chill crust for 30 minutes before using to prevent the dough from shrinking during baking.