Coconut Custard Pie

If you’re a fan of classic desserts with a tropical twist, get ready to fall in love with this Coconut Custard Pie. It’s a sweet, silky, and oh-so-delicious treat that brings the flavors of coconut to the forefront. In this blog post, we’ll guide you through the process of making this heavenly pie, share some tips, and suggest perfect occasions for indulging in this delightful dessert.

Why Coconut Custard Pie?

Coconut Custard Pie is a dessert that appeals to those who appreciate the harmonious blend of creamy custard and the exotic flavor of coconut. It’s not overly sweet, making it a fantastic choice for those who prefer a balanced level of sweetness. This pie is perfect for anyone who enjoys a tropical twist on a classic custard pie.

Pro Tip

If you don’t have Bisquick on hand, you can easily make a substitute by combining one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter. This DIY Bisquick works just as well in this recipe.

Perfect Occasions to Enjoy

  • Weekend Dessert: Treat yourself to a slice of Coconut Custard Pie over the weekend. It’s a lovely way to indulge in a homemade dessert.
  • Potluck Parties: Bring this pie to a potluck or gathering, and watch it disappear. It’s a unique and delightful addition to any dessert spread.
  • Holiday Celebrations: Surprise your guests during holiday feasts with this tropical twist on classic custard pie.

Coconut Custard Pie Recipe:

Ingredients:

  • 1 ½ cups white sugar
  • ½ cup butter
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup flaked coconut
  • 1 teaspoon vanilla extract
  • 1 (9 inch) unbaked pie crust
  • 1 tablespoon flaked coconut for topping

Directions:

  1. Preheat the Oven: Begin by preheating your oven to 350 degrees F (175 degrees C). This ensures that your pie will cook evenly from the moment it goes into the oven.
  2. Mix Wet Ingredients: In a large mixing bowl, use an electric mixer on low speed to cream together the sugar, butter, and eggs until well blended.
  3. Add Dry Ingredients: Gradually blend in the all-purpose flour to the wet mixture, ensuring it’s fully incorporated.
  4. Incorporate Milk and Coconut: Slowly mix in the milk, half a cup at a time, to ensure it’s fully integrated into the mixture. Then, stir in 1 cup of flaked coconut and the vanilla extract, mixing well to combine all the flavors.
  5. Fill the Pie Crust: Pour the filling into your unbaked 9-inch pie crust, spreading it evenly to fill the crust.
  6. Top with Coconut: Sprinkle the top of the filling with an additional tablespoon of flaked coconut, adding a lovely texture and hint of golden color when baked.
  7. Bake: Place the pie in your preheated oven and bake for 40 to 50 minutes, or until the filling is set and the top is lightly golden. Keep an eye on your pie to prevent overbrowning.
  8. Cool and Serve: Allow the pie to cool slightly before serving. This pie can be enjoyed warm or cold, depending on your preference.
Coconut Custard Pie

3 thoughts on “Coconut Custard Pie”

  1. You mentioned a Pro tip regarding a Bisquick substitute but there’s no Bisquick mentioned in the ingredients list.

    Reply

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