Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8
Ingredients: 1 9- inch pie crust; 1 ⅓ cups sweetened flaked coconut (-about 4 ounces); 1 ½ cups whole milk; 3 large eggs (-room temperature); 1 large egg yolk (-room temperature); ¾ cup granulated sugar (-more or less depending on how sweet you want the custard); 1 teaspoon vanilla extract; ½ teaspoon coconut extract (-optional); ¼ teaspoon salt; 1 pinch ground nutmeg (-optional); ½ cup heavy cream

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https://www.askchefdennis.com/coconut-custard-pie-recipe/

Coconut Custard Pie Recipe | Creamy & Easy | Ask Chef Dennis

Rich, creamy custard, sweet toasted coconut, and a flaky, golden-brown pastry crust make my Coconut Custard Pie an irresistible dessert for any occasion.

Rezept

Dessert

Zubereitungszeit ca. 80 MinutenVorbereitung ca. 30 MinutenKochzeit ca. 50 Minuten

Zutaten:

1 9- inch pie crust
1 ⅓ cups sweetened flaked coconut (-about 4 ounces)
1 ½ cups whole milk
3 large eggs (-room temperature)
1 large egg yolk (-room temperature)
¾ cup granulated sugar (-more or less depending on how sweet you want the custard)
1 teaspoon vanilla extract
½ teaspoon coconut extract (-optional)
¼ teaspoon salt
1 pinch ground nutmeg (-optional)
½ cup heavy cream

Arbeitsschritte:

Preheat oven to 325 degrees F.
Spread coconut onto a parchment-lined baking sheet.
Toast the coconut for 5-8 minutes until lightly golden, stirring as needed so it browns evenly. Keep a close eye on it because coconut can go from golden to burned pretty quickly. Let it cool for a few minutes before adding it to the custard mixture.
Add the eggs, egg yolk, sugar, vanilla extract, coconut extract, nutmeg, and salt to a large mixing bowl. Whisk the ingredients together until smooth and well combined.
Add the milk, heavy cream, and toasted coconut to the egg mixture. Stir until everything is evenly combined.
Increase the oven temperature to 375°F.
Place the pie crust (store-bought or my pastry crust recipe) in a 9-inch pie pan. I like to use metal pans as it keeps the crust flaky and crisp.
Place the pan on a baking sheet on the center rack of the preheated oven and bake for 5-8 minutes or until the crust is evenly golden brown. Leave the baking sheet in the oven. Let it cook for a few minutes.
Pour the filling into the baked pie crust.
Place a pie crust shield over the edges of the crust (or cover the edges with foil). Place the pie pan on the baking sheet thats already in the oven and bake for 45-50 minutes or until the custard is mostly set and the center still has a slight jiggle.*Remove the pie crust shield 10 minutes before the pie is finished baking.
Remove the pie from the oven and place it on a wire rack to cool completely. Once the pie has cooled to room temperature, refrigerate it for at least 2 hours, or until fully chilled and set.
Serve with homemade whipped cream and toasted coconut.