As a fan of coconut, I’m always interested when I see a coconut pie on a dessert menu. Recently at a restaurant known for their pies, I had a very disappointing slice of coconut pie that had almost no coconut flavor to it. The texture of that pie left something to be desired, as well, but I was mostly put off by the lack of coconut flavor in what should have been a pleasantly tropical dessert! I headed home and made this Triple Coconut Custard Pie to make it up to myself.
The pie is a coconut triple threat that may be just the dessert you need when you get a taste for something tropical. The pie has an egg-based custard filling that is made with coconut milk and contains a very generous amount of shredded coconut. On top of that – or perhaps I should say the bottom of that – buttery pie crust also contains shredded coconut. It’s a load of coconut flavor in ever bite and that comes in the form of a dense, custardy pie with a macaroon-like topping that toasts up in the oven.
The pie filling is very easy to make and will come together in just a few minutes. There are no stabilizers added to this filling, just sugar, eggs and lots of coconut. The crust will need to be prepared in advance so it has time to rest and chill in the refrigerator before you roll it out, but you can always make it a day ahead and store it in the fridge until you’re ready to bake. The pie tastes best when it is thoroughly chilled before slicing, and it will also be easier to slice when cold. It’ll keep well for a couple of days after baking, however, so you can enjoy it for a couple of days and don’t have to save the recipe for when you’re expecting a crowd for dessert.
Triple Coconut Custard Pie
coconut pie dough, for 1 9-inch pie (recipe below)
1 cup sugar
2 tbsp butter, melted and cooled
6 large eggs
1 cup coconut milk
1 1/2 tsp vanilla extract
1/4 tsp salt
2 cups (6-7 oz) sweetened, shredded coconut
Roll out pie dough to fit a 9-inch pie plate and crimp edges as desired. Refrigerate for at least 30 minutes.
Preheat oven to 400F.
In a large bowl, whisk together sugar, butter, eggs, coconut milk, vanilla extract and salt until well-combined. Stir in coconut. Pour mixture into unbaked pie shell.
Bake pie at 400F for 10 minutes, then reduce the oven temperature (without opening the door) to 350F and bake for an additional 50 minutes, until pie is set. Allow pie to cool to room temperature, then refrigerate until cold, at least 3 hours, before slicing.
Makes 1 pie; serves 10-12.
Coconut Pie Dough
1 1/2 cups all purpose flour
1/2 cup butter, chilled and cut into 6-8 pieces
2 tsp sugar
1/2 tsp salt
1/4 cup sweetened, shredded coconut
1/2-2/3 cup ice water
1/2 tsp vanilla extract
In a large bowl, combine flour, sugar, salt and coconut, then stir to combine. Add in cold butter and toss to coat with the flour mixture. Cut in butter using a pastry blender or your fingertips until no pieces large than a big pea remain.
Combine the vanilla extract and the ice water. Drizzle in the water while stirring the dough with a fork until the dough comes together. Knead slightly to form an even ball with no dry spots. Wrap in plastic and refrigerate for at least 1 hour, then use in a recipe as directed.