Southern Coconut Custard Pie (No Bisquick)
This old fashioned coconut custard pie is smooth, rich, and full of coconut flavor without relying on Bisquick or shortcuts. Whole milk and coconut milk create a creamy baked custard filling, while shredded coconut adds texture in every bite. Baked in a partially baked pie crust and topped with toasted coconut, this Southern pie is simple enough for a Sunday dinner but special enough for a holiday table.
Servings 8
Calories 254kcal
Equipment
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 it is 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.
