Coconut Custard Pie

Coconut Custard Pie

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  • Prep Time


  • Total Time


  • Servings



  • 1

    prebaked pie crust

  • cups flaked coconut


  • ¾

    cup sugar

  • ¼

    cup cornstarch

  • ¼

    tsp salt

  • 4

    egg yolks

  • 3

    cups milk

  • 3

    tbsp unsalted butter

  • tsp vanilla


  • 1

    cup heavy cream

  • 2

    tbsp powdered sugar

  • ½

    tsp vanilla


Prepare and bake pie crust as directed and let cool. Preheat oven to 375 degrees. Spread the coconut in a single layer on a baking sheet with a rim. Bake, stirring several times, until golden brown 6-8 minutes. Remove from the oven and set aside to cool. FILLING: In a heavy non-aluminum saucepan, combine the sugar, cornstarch and salt and whisk to mix well. In a bowl, whisk the egg yolks until blended, then gradually whisk in the milk. Gradually whisk the egg mixture into the sugar mixture, whisking well to dissolve the cornstarch. Place the saucepan over medium heat and cook 4-5 minutes, stirring occasionally over the bottom and to the edge of pan. Switch to a whisk occasionally to prevent lumps from forming. Continue to cook, stirring constantly and whisking occasionally until the mixture thickens and reaches a boil 7-9 minutes longer. Boil for 1 minute, stirring constantly then immediately remove from heat. Stir in the butter, vanilla and 1 cup of the toasted coconut. Immediately pour the filling into a bowl, press a piece of waxed paper directly onto the surface and let cool for 15 minutes. TOPPING: In a large bowl, whisk the cream until semi-soft peaks form. Add the powdered sugar and vanilla and whisk until soft peaks form. Cover and chill until ready to use. Pour the filling into a cooled crust and juggle the dish until the filling is level. Cover and chill until ready to serve. To serve, mound the topping on the pie and sprinkle with the remaining 1/4 cup toasted coconut. Serve immediately.


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