Coconut Custard Pie: A Southern Classic
This Coconut Custard Pie is a smooth, creamy dessert with the richness of coconut milk, egg yolks, and a golden pie crust. Perfect for coconut lovers, it’s simple to make and bakes up with a deliciously soft custard texture.
Servings 8
Calories 254kcal
Ingredients
- 1 partially baked pie crust store-bought or homemade
- 5 egg yolks
- ½ cup sugar
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- ½ teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 ¼ cups whole milk
- 1 ¼ cup coconut milk (less than a 14 oz can)
- ½ cup sweetened shredded coconut plus extra for sprinkling on top.
Instructions
- Partially bake a pie crust and allow it to cool.
- Preheat oven to 350º.
- Place egg yolks in a bowl with sugar, vanilla, lemon zest and juice and salt. Beat with an electric mixer until fully combined.
- In a saucepan, combine the milk, coconut milk and coconut and heat over medium heat until small bubbles form on the edges, do not let it boil.
- Add some of the hot milk mixture to the egg mixture a tablespoon at a time, whisking until the egg mixture is warm, then slowly pour the warm egg mixture into the hot milk, whisking continuously.
- Place the partially baked pie crust on a cookie sheet and pour the filling into it and carefully place it in the oven. Check at 20 minutes and cover the edges with a pie shield or aluminum foil if getting too brown. Bake for a total of 40 minutes until the outside is firm and the center is only a little jiggly. The top should be golden brown.
- Allow to cool before serving. Sprinkle with toasted coconut if desired. If you cut it while still hot, it will not hold its shape very well.
Notes
- Let the pie come to room temperature before slicing if you want pretty slices.
- This pie is delicious slightly warm, at room temperature or cold.
- Be careful when adding the egg mixture that you do this gradually, whisking the whole time.
