Coconut Pie Made Easy with Custard Filling
An Easy to Make Tropical Dessert that Fits Any Occasion & Any Season
Aug 1, 2009
Coconut pie with custard filling is an easy recipe for beginning cooks. Toasted coconut enhances the delicate tropical flavor; instructions for toasting coconut are provided in a separate section on this page for convenience. A homemade pie makes a grand finale to any meal any day of the week.
Recipe for Coconut Pie with Custard Filling
Have all ingredients ready before starting any recipe to ensure one has everything needed. Read through all instructions to make sure they are understood.
Use a ready-made crust purchased from the grocery store to make baking faster and easier. Make sure the pastry shell is a deep dish pie shell – not a regular pastry shell.
Canned coconut works just as well as the packaged variety. As for the milk, the recipe calls for sweetened condensed milk, not evaporated milk. There is a difference!
Ingredients:
- 1 (9-inch) deep dish pie shell
- 1 1/4 cups coconut shredded or flaked
- 3 eggs, room temperature
- 1 (14-ounce) can sweetened condensed milk
- 1 1/4 cups water
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
Instructions for making pie:
- Toast 1/2 cup of the coconut (reserve remaining 3/4 cup for later). Instructions for toasting the coconut are provided in the next section.
- Adjust oven temperature to 425 degrees after toasting the coconut.
- Bake pie shell for 8 minutes and remove from oven. Set aside.
- In a medium bowl beat eggs with a wire whisk. Add sweetened condensed milk, water, vanilla, and ground nutmeg. Mix well.
- Stir in reserved 3/4 cup coconut.
- Pour into baked pie shell. (Place pie on a cookie sheet for easier handling.)
- Sprinkle toasted coconut over top of pie.
- Bake 10 minutes at 425 degrees. Reduce oven temperature to 350 degrees and bake 30 minutes longer or until a knife inserted between the center and edge of the pie comes out clean. Oven temperatures can vary, so be sure to adjust the baking time as needed. Remove pie from oven and cool.
The pie may be eaten cooled after baking or chilled in the refrigerator. Custard pies can spoil if left unrefrigerated, so be sure to refrigerate the pie when it has cooled if it's not going to be eaten right away. Refrigerate any leftovers.
Enjoy pie slices with a dollop of whipped topping if desired.
Instructions for Toasting Coconut
This recipe calls for toasted coconut so be sure to follow closely the instructions below; coconut can burn easily. Note too, that the oven temperature for toasting the coconut is 350 degrees and the temperature for baking the pie is 425 degrees. Don't forget to adjust the temperature before baking the pie.
- Preheat oven to 350 degrees.
- Spread shredded or flaked coconut in single layer in a shallow pan.
- Bake for 7 to 10 minutes, stirring every few minutes or until lightly browned. Keep close watch to prevent burning.
- Remove coconut when lightly browned. Set aside until needed.
Coconut pie with a custard filling can be served to family or guests any time of year. Pie can be served as a versatile and popular dessert or it can be enjoyed as a decadent treat with a cup of coffee. Coconut gives a tropical flare to most any dish or dessert. Add this coconut pie recipe to a favorite recipes collection.
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