This classic Coconut Custard Pie is a delightful throwback to old-fashioned baking. The filling is incredibly rich and creamy, made with a simple blend of egg yolks, milk, sugar, and flour, resulting in a smooth, pudding-like texture. Freshly grated coconut adds a subtle, nutty sweetness that complements the vanilla flavor perfectly. The pie is crowned with a light, airy meringue made from beaten egg whites, which is baked until golden brown and crisp on the outside while remaining soft inside. Sprinkling the top with extra toasted coconut gives it a beautiful finish and a pleasant crunch. It’s an elegant yet comforting dessert perfect for holiday gatherings, Sunday dinners, or any occasion where you want to serve something special and nostalgic.
Cocoanut Custard Pie
Description
This classic Coconut Custard Pie is a delightful throwback to old-fashioned baking. The filling is incredibly rich and creamy, made with a simple blend of egg yolks, milk, sugar, and flour, resulting in a smooth, pudding-like texture. Freshly grated coconut adds a subtle, nutty sweetness that complements the vanilla flavor perfectly. The pie is crowned with a light, airy meringue made from beaten egg whites, which is baked until golden brown and crisp on the outside while remaining soft inside. Sprinkling the top with extra toasted coconut gives it a beautiful finish and a pleasant crunch. It&# 226;ÂÂs an elegant yet comforting dessert perfect for holiday gatherings, Sunday dinners, or any occasion where you want to serve something special and nostalgic.Ingredients
Directions
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Preheat your oven to 325ðF (165ðC). Blind bake the pastry crust in a pie dish according to package instructions or until lightly golden, then set aside to cool slightly.
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In a medium saucepan, whisk together the egg yolks and sugar until smooth and pale yellow.
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Slowly pour in the milk while whisking constantly to prevent curdling.
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In a small bowl, mix the flour with a few tablespoons of cold water to create a smooth slurry, then whisk this into the milk and egg mixture.
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Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens significantly and coats the back of the spoon (about 10-15 minutes).
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Remove from heat and stir in the vanilla extract. Allow the custard to cool to room temperature.
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While the custard cools, grate the whole coconut if not already grated. Set aside half of the grated coconut.
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Once the custard has cooled, fold half of the grated coconut into the mixture.
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Pour the coconut custard filling into the pre-baked pie crust and smooth the top.
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In a clean, grease-free bowl, beat the egg whites until stiff and frothy peaks form.
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Gradually add the remaining sugar to the egg whites while beating until glossy and stiff peaks form.
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Spread the meringue evenly over the hot custard filling, sealing the edges to the crust to prevent shrinking.
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Sprinkle the reserved grated coconut evenly over the top of the meringue.
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Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown and the coconut is toasted.
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Remove from oven and let cool completely on a wire rack before slicing to allow the filling to set.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1962.3kcal
- % Daily Value *
- Total Fat 61.5g95%
- Saturated Fat 19.5g98%
- Cholesterol 2189.1mg730%
- Sodium 466.7mg20%
- Total Carbohydrate 295.4g99%
- Dietary Fiber 1.6g7%
- Sugars 271.4g
- Protein 63.1g127%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
