This is a warm, silky, lightly sweet, eggy coconut custard pie that reminds you of grandmother’s dining room table for a holiday dinner. Coconut Custard Pie tastes similar to the Christmas Macarons that you love!
This coconut custard pie is perfectly balanced with flaky crust, toasty coconut and that fluffy macaron flavor that you enjoy so much! In fact, you love pies and I know you might also want to try some Old Fashioned Peaches and Cream Pie, Candy Bar No Bake Ice Cream Pie, Old Fashioned Butterscotch Pie or even try canning some cherry pie filling yourself! If you are going low carb, you might try this recipe from my friend Logan at Better Than Bread Keto Its a Keto Sugar Cream Pie!
But, let’s look at your questions first. Here is what you might have questions about:
HOW DO I KNOW THAT THE COCONUT CUSTARD PIE IS DONE?
This pie is cooked long and slow and it DOES take a while to finish in the oven. The cook has only a tiny bit of guesswork. For less guesswork, try my Easy Cherry Cobbler!
You will know that the coconut custard pie is done when you jiggle the side of the pie pan and the center of the pie only wiggles slightly (like jello) and is no longer sloppy loose (like milk).
DOES COCONUT CUSTARD PIE HAVE TO BE REFRIGERATED
Coconut Custard pie is best when you keep it in the fridge after baking. It is fine to allow it to sit out for 2 hours once it has come to room temperature.
After that time, you will want to cover it with plastic wrap or aluminum foil and place it in the refrigerator.
CAN I FREEZE COCONUT CUSTARD PIE
This Pie tends to separate from the crust when you freeze it, so it’s best to make it and eat it fresh.
You can always share it with a friend!
IS COCONUT CUSTARD PIE AND COCONUT CREAM PIE THE SAME THING?
No, a coconut custard pie has a smooth coconut pie filling and is baked and ready to serve. A coconut cream pie has a custard or pudding filling. You will typically find a topping like a meringue or whipped topping on the other pie. The fillings are different.
TIPS AND TRICKS FOR COCONUT CUSTARD PIE
- If you want to freshly grate your coconut for this pie, that would be the BEST. However, the kind you find already flaked in the grocery store baking aisle will do just fine.
- You can substitute whole milk for the coconut milk, however, I think the coconut milk adds more flavor that you will love.
- Place a rimmed baking sheet beneath your pie in the oven. You don’t want it to bubble and spill into your oven. What a mess!
- Cool your pie on a wire rack and allow it to cool completely to room temperature before cutting into it. Cutting in earlier can lead to a loose pie in the pan.
- Expect that your pie will puff up when it cooks and then when you remove it from the oven that it will flatten out. This is to be expected.
YA’LL HELP ME OUT NOW
I hope ya’ll will help me out by leaving me a 5 STAR 🌟🌟🌟🌟🌟 comment below. 5 STARS 🌟🌟🌟🌟🌟 are what helps Loaves and Dishes to SHINE on the internet and helps other people to find good recipes like this one!
THE RECIPE FOR COCONUT CUSTARD PIE
Coconut Custard Pie
- 1 refrigerated pie crust (use the Pillsbury crust that comes rolled up NOT the frozen ones and NOT storebrand.
- 1 Cup granulated white sugar
- 1 Tbs All purpose flour
- ¼ tsp table salt
- ¾ Cup coconut milk - make sure it is mixed well (shaken)
- ½ cup real butter melted
- 3 eggs beaten well and room temp
- 1 tsp real vanilla extract
- ½ tsp real almond extract
- ½ tsp grated nutmeg fresh grated is best
- ½ Cup packed sweetened coconut flakes
- Preheat the oven to 325
- Line a 9 inch deep dish pie plate with the pie crust and flute the edges.
- In a medium sized bowl, combine the sugar, flour and salt and mix well.
- Add the milk, butter, eggs, vanilla, almond and nutmeg and stir until everything is combined well.
- Stir in the coconut flakes and mix well.
- Pour this filling into the pie shell.
- Place the pie on the bottom rack of the oven and bake until the filling is firm and starting to puff up. You will notice that the top of the pie is a golden color. This will take 45 - 55 minutes.
- When the pie is no longer jiggly loose in the center, remove the pie from the oven and place on a cooling rack. Allow to cool completely to room temp before slicing the pie.
A VERSE TO SHARE
Today, I simply want to share some of The Word with you for you to consider and perhaps pray over. Please go read the full passage in your own Bible this important passage about humility and what it means to be gentle.
I pray that we all live a life worthy of the calling that we have received. Amen.
Ephesians 4: 1-6
As a prisoner for the Lord, then, I urge you to live a life worthy of the calling you have received. Be completely humble and gentle; be patient, bearing with one another in love. Make every effort to keep the unity of the Spirit through the bond of peace. There is one body and one Spirit, just as you were called to one hope when you were called; one Lord, one faith, one baptism; one God and Father of all, who is over all and through all and in all.
Tuesday 20th of November 2018
when mixing ingredients, my mixing ingredients looked curded. Is that normal
Tuesday 20th of November 2018
Hi Joyce, The ingredients shouldn't have looked curdled. I'm wondering if your coconut milk didn't get mixed up enough. You really have to SHAKE that coconut milk can pretty hard to get it all mixed up again as it settles out. You'll notice on the can it often says SHAKE WELL or something of that nature. Your pie will probably taste just fine. But for anyone else reading this make sure that your coconut milk is very well shaken and you can use a whisk to break up the little curds if you need to.
Friday 26th of October 2018
This is so creamy and delicious! I can't wait!