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Coconut Custard Pie

Coconut Custard Pie recipe image
This Coconut Custard Pie is a rich and creamy dessert featuring a silky vanilla-infused filling studded with sweet grated coconut. The smooth custard contrasts beautifully with the crisp, golden-brown meringue topping, which adds a delightful chew and a hint of caramelized sugar. It is the perfect indulgent treat for holiday gatherings, potlucks, or a special weekend dinner. The combination of classic pastry, tender custard, and tropical coconut creates a comforting balance of textures and flavors that feels both nostalgic and luxurious. Serve it slightly chilled or at room temperature for the best experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 2104.3
Dietary: Vegetarian
Description
This Coconut Custard Pie is a rich and creamy dessert featuring a silky vanilla-infused filling studded with sweet grated coconut. The smooth custard contrasts beautifully with the crisp, golden-brown meringue topping, which adds a delightful chew and a hint of caramelized sugar. It is the perfect indulgent treat for holiday gatherings, potlucks, or a special weekend dinner. The combination of classic pastry, tender custard, and tropical coconut creates a comforting balance of textures and flavors that feels both nostalgic and luxurious. Serve it slightly chilled or at room temperature for the best experience.
Ingredients
  • 3 Egg Yolk
  • 2 cup Sugar
  • 1 quart Milk
  • 4 tablespoon Flour
  • 1 teaspoon Vanilla
  • 1 Coconut, whole; grated
  • 3 Egg White; beaten
  • 2 Pastry Shell, 9"; baked
Directions
  1. 1
    Preheat oven to 325&# 194;°F (165ðC).
  2. 2
    In a medium saucepan, whisk together the egg yolks and half of the sugar (1 cup) until pale and smooth.
  3. 3
    In a small bowl, mix the flour with a few tablespoons of cold water to form a smooth slurry, then whisk this into the egg yolk mixture.
  4. 4
    Slowly pour the milk into the egg mixture while whisking constantly to prevent curdling.
  5. 5
    Place the saucepan over medium heat and cook, stirring frequently with a wooden spoon, until the mixture thickens enough to coat the back of the spoon.
  6. 6
    Remove from heat, stir in the vanilla extract, and let the custard cool slightly.
  7. 7
    Divide half of the grated coconut evenly between the two baked pie shells.
  8. 8
    Pour the warm custard over the coconut in the pie shells, filling them evenly.
  9. 9
    In a clean bowl, beat the egg whites until they form soft peaks.
  10. 10
    Gradually add the remaining 1 cup of sugar to the egg whites while beating on high speed until stiff, glossy peaks form.
  11. 11
    Spoon the meringue over the custard, sealing the edges to the crust to prevent shrinking.
  12. 12
    Sprinkle the remaining grated coconut over the meringue.
  13. 13
    Bake for 10-15 minutes, or until the meringue is golden brown.
  14. 14
    Allow pies to cool completely before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 2104.3kcal
% Daily Value *
Total Fat 63.8g99%
Saturated Fat 32.5g163%
Cholesterol 819.6mg274%
Sodium 623.0mg26%
Total Carbohydrate 351.7g118%
Dietary Fiber 5.8g24%
Sugars 271.7g
Protein 40.3g81%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coconut, custard, pie, meringue, dessert, vanilla, egg yolk, egg white, baking, pastry shell, tropical, creamy, grated coconut, homemade, comfort food, holiday dessert, toasted, rich, indulgent, classic
Read it online: https://www.chefs-mate.com/recipe/coconut-custard-pie-3/