Creamy Coconut Custard Pie
Sweet Dreams are made of this, homemade coconut custard pie. If you are going to indulge, this is a sin worth committing.
Ditch the boring desserts and dive into a creamy coconut custard pie that embodies tropical sunshine in a slice. Golden kissed coconut flakes waltzing on a smooth, vanilla-laced custard dream sitting on a golden crackly crust. Every bite bursts with real vanilla and toasted coconut, like a tropical vacation in your mouth. No passport needed! Grab a fork, close your eyes, and let the coconutty goodness whisk you away to a tropical paradise.
Coconut custard pie with Bisquick?
This coconut custard pie is a classic for a reason: it’s simple, delicious, and satisfying. The Betty Crocker recipe is a popular choice and readily available. You can also find ready-made versions from brands like Entemann’s, Mrs Smith and Marie Callender’s. While these convenient options are perfectly fine, we believe that any weekend indulgence deserves a truly special dessert. If not, it just is not worth the calories. Instead of settling for “okay,” why not try our homemade recipe or visit a local bakery? You’ll be glad you did!
Where did coconut custard pie originate?
As is common with the genealogy of many well known foods, the origination of this pie is a bit cloudy. Custards appear to have been developed in the Middle Ages in Europe and Asia. Here is a brief synopsis of custard throughout the world:
1. Southeast Asia: The use of coconut in desserts is deeply ingrained in Southeast Asian cuisine, with similar custard-like fillings appearing in Thai and Vietnamese dishes. These early iterations may have inspired European colonists who encountered such delights during their travels.
2. Europe: Custard pies themselves have a long history in Europe dating back to the Middle Ages. The addition of coconut could have happened in the 16th-19th centuries, when European trade with the East flourished. Think Portuguese custard tarts infused with a touch of tropical flair.
3. The Americas: Coconut became a staple ingredient throughout the Caribbean and Latin America. Coconut milk and cream made their way into local desserts, potentially leading to the creation of coconut-infused custards and puddings.
4. The United States: The exact evolution of coconut custard pie within the US is hazy. Some speculate it emerged in the South, where coconut was readily available, while others believe it originated in California, where Asian influences were more prominent.
Ultimately, the origin of coconut custard pie is a delightful culinary mystery. It’s a testament to the interconnectedness of food cultures and the endless possibilities of culinary evolution. So next time you savor a slice of this tropical treat, remember: you’re enjoying a global journey in every bite!
Are coconut custard and coconut cream pie the same?
Coconut custard and coconut cream pies are similar, yet quite different. They share many of the same ingredients including eggs and sugar. The difference between custards and cream pies is how the fillings are prepared. Custards are mixed together and poured into a pie shell to bake in an oven. Whereas coconut cream, or cream pies in general, comprise similar ingredients that are cooked on a stovetop. The filling is then poured into a pre-cooked pie crust. The result is generally that custard possess a firmer texture while cream pies are softer, almost pudding like.
Can I make coconut custard with no crust?
Yes, but we don’t recommend a pie without crust. A crisp and flaky crust is integral to the taste of any pie. A pie without crust will not be worth the calories in our opinion.
The crust can be homemade or store bought. If you still prefer no crust, simply grease a pie pan and pour the custard into the pan and bake until set.
Does custard pie need to be refrigerated?
Pies made with eggs, cream, sour cream, cream cheese, milk, including evaporated or condensed milk should not be stored without refrigeration once cooled to room temperature. For everyone’s safety, yes, the pie should be refrigerated.
Can custard pie be frozen?
Our experience is that any egg product does not freeze well. This link supports our observation. The pie can be refrigerated for a few days. Freezing is not recommended.
Is coconut custard pie healthy?
This is an indulgence to be enjoyed on a cheat day. The crust, filling and whipped cream topping are quite laden with fat and calories. Our motto to a healthy lifestyle is to eat for your body 5 days a week, and for yourself 1 or 2 days. This amazing dessert is to be enjoyed on the 2 days you eat for yourself. Don’t skimp on the ingredients. We won’t eat a dessert that isn’t delicious. Then be reasonable with your portion size. Be certain the pie is gone after day two so you avoid over doing it. Life is about enjoyment and delicious food is part of that.
How do you make coconut custard pie?
This recipe is extremely easy to put together. To save time, we use a frozen pastry shell. The frozen pastry shell will be baked for 8 minutes and then cooled slightly. If making a crust from scratch, there is no need to pre bake.
Toast 1/2 cup of coconut flakes in a non stick omelette pan and set aside. In a medium bowl, beat eggs and add sweetened condensed milk, hot water, nutmeg, salt, vanilla and remaining coconut. Pour into prepared pastry shell. Sprinkle the toasted coconut over the top and bake.
Many coconut recipes do not toast the coconut. I, on the other hand, feel the toasted coconut brings a pop of flavor and added texture to this delicious pie. If you do not like toasted coconut, feel free to sprinkle a half cup untoasted coconut over the top and bake as directed. When set, remove from oven.
Coconut Custard Pie
8
servings15
minutes50
minutesA creamy custard topped with toasted coconut in a flaky and crunchy crust. Delicious plain or topped with a dollop of whipped cream.
Ingredients
1 9 inch frozen deep dish pastry shell
3 eggs
1 cup flaked coconut divided
1 14 oz can sweetened condensed milk
1 1/4 cup hot water
1/8 tsp ground nutmeg
1 tsp vanilla extract
1/4 tsp salt
Directions
- Preheat oven to 425 degrees. In a small pan set on medium to medium low, toast 1/2 cup of the coconut. Set aside. Bake the pastry shell for 8 minutes. Set aside and allow to cool slightly. If making a crust from scratch, it will not need to be prebaked. Pie pan should be a 9 inch deep dish. Once it is rolled out and placed in pie pan, set aside.
- In a medium bowl, beat the eggs. To this, add the sweetened condensed milk, hot water, nutmeg, vanilla and salt. Mix well with a spoon. Add the remaining 1/2 cup of coconut into the bowl and stir to combine.
- Place the pastry shell onto a baking pan with a lip. This will help with any spills. Pour the contents of the bowl into the pastry shell. See notes below*. Sprinkle the top with the toasted coconut.
- Bake for 10 minutes. Lower the oven temperature to 350 degrees and continue to bake for another 40-45 minutes or until knife inserted near the center comes out clean. Cool completely before serving. You may chill before serving. Refrigerate leftovers.
- Consider ordering the ingredients through Amazon Fresh. Sign up here and let us know how you like it.
Equipment
Ninja Digital Air Fry Countertop Oven with 8-in-1 Functionality, Flip Up & Away Capability for Storage Space, with Air Fry Basket, Wire Rack & Crumb Tray, SilverBur this now!
Mixing Bowls Set of 5, Stainless Steel with Lids, 3 Grater Attachments, Measurement Marks & Non-Slip Bottoms, Size 5, 3, 2, 1.5, 0.63 QT, Great for Mixing & ServingBuy Now!
Recipe Video
Notes
- * It is possible that you may have a little too much filling depending on what type of shell you choose. It may fill to the top. You don’t want it to overflow.
Optional toppings: whipped cream or a sprinkle of extra coconut.- Place pie on a sheet pan when baking to avoid a potential mess should filling overflow.
- As an Amazon affiliate we can earn on qualifying purchases.
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