Easy Recipe For A Delicious Coconut Custard Pie
This was my sister’s favorite pie growing up. We used to buy Entenmann’s Coconut Custard Pie until I learned how to make my own version as a teenager. I normally make my own pie crust, but I thought with some people’s busy schedules, I’d give you an easier way to get this done. Buy a good quality frozen pie shell.
Ingredients
1 Good quality frozen pie crust
1-1/2 cups sweetened, flaked coconut
1-1/2 cups whole milk
3 large eggs
1/2 to 1 cup granulated sugar *
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional, if you like a more bold coconut flavor)
1/4 teaspoon salt
A pinch ground cinnamon
1/2 cup heavy cream
*Pie weights or a bag of dried Navy beans
Instructions
Preheat oven to 375 degrees F. Spread coconut onto a parchment-lined baking sheet. Toast for 5-8 minutes, tossing once at the 4 minute mark. Continue toasting until the coconut is speckled with golden flakes. Set aside.
*YOU NEED TO BLIND BAKE YOUR FROZEN PIE CRUST OR IT WILL BE SOGGY. THIS WILL ALSO PREVENT THE CRUST FROM BUBBLING UP IN THE CENTER.
Blind baking is pre-cooking your pie crust before you add the filling. Put a sheet of parchment paper or aluminum foil into the pie crust shell, and fill the foil or parchment with pie weights or fill with dried beans such as Navy beans.
To fully blind bake pie crust, bake it at 400°F on a pre-heated cookie sheet until the crust begins to turn golden, 20 to 25 minutes. Remove crust from the oven, then remove the parchment and beans and continue to bake until the crust is lightly browned and looks crisp, which should take another 5 to 7 minutes. Remove from oven and let cool.
In a large bowl, whisk together milk, eggs, sugar, vanilla, coconut extract (if using), salt, and cinnamon until well combined. Whisk in heavy cream and add toasted coconut. Pour filling into the blind-baked pie crust. Put the filled pie on a cookie sheet in case of spill over.
Bake at 400°F for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The edges will puff up, but that will decrease after the pie is pulled from the oven.
Cool to room temperature and then cover and refrigerate until chilled. Never put a hot pie in the refrigerator. Slice and serve with whipped cream.
