Coconut custard pie gives you the best of both worlds – it is a coconut-y custard enveloped between a buttery, flaky crust.
Honestly, what more could you possibly ask for from your dessert? Of course, the tricky thing is to find a recipe that lives up to your expectations.
Well, your search is finally over! This post’s covers everything you need to know about making the most delicious pie ever. And, it comes equipped with all kinds of tips and tricks to make sure that your first time whipping up this pie is a success.
So, let’s go!
Before we go any further, though, we do need to clear up one little matter – the difference between coconut custard and coconut cream pie. On the surface, these treats may seem pretty similar to one another. They even contain a few of the same ingredients.
So, how do you tell them apart?
Well, one thing that you may notice about a coconut cream pie recipe is that the filling can either be cooked or uncooked. And, if the filling is meant to be cooked, this process will take place on a stovetop. Then, once the pie crust has been baked, the filling will be poured in.
With coconut custard pies, though, the crust and the filling are baked simultaneously. This is one of the reasons that the fillings have different consistencies as well. Coconut custard pies have a set filling that takes on a firmer form. The coconut cream pie has the consistency of pudding.
Needless to say, the tastes are going to be rather different as well. The most notable variation is that coconut custard pies have eggy notes.
Coconut custard pie has been around for a while, so it would stand to reason that there a few different versions to choose from. The most notable ones are buttermilk coconut custard pie and crust-less coconut custard pie.
You will often find that buttermilk is used in old fashioned recipes. The main purpose behind this ingredient is to add a bit of tang to the pie. This works to offset the natural sweetness and creaminess of the coconut.
As for the crust-less version – the name says it all. Here, you don’t bother with a pie crust. Instead, you simply whip up the batter and bake it as is. This kind of pie can be made rather quickly and with less fuss than the traditional version.
Before you set out to make your recipe, here are some things that you should be aware of:
The recipe in this post gives you instructions for a pie crust that is made from scratch. If you would like, though, you can use a store-bought one instead. In case you are wondering if there is a difference – yes, there is. In short, homemade crusts are just better. They are fresher and flakier, and tend to have a nice, buttery flavor as well.
There is no denying that homemade crusts can be time-consuming. Furthermore, they often have to be pre-made and pre-chilled. So, if you want to make a custard pie on the spur of the moment, then opting for a frozen and thawed one makes more sense.
When making a custard pie, you have to first “blind bake” the pie crust. So, what does this mean and why do you need to do it? Well, as mentioned, with custard pies, the filling is baking along with the pie crust.
Since the filling is liquid when it is first poured in, there is the possibility of it turning the crust soggy. As you can imagine, this doesn’t really make for a very appetizing pie. Not to mention, the stability of the pie may be compromised as well.
To avoid this, you simply pre-bake the crust a little. This way, it holds up to having liquid poured over it a little better. Then, you add the filling and bake as needed.
Now, when you pre-bake your pie crust, there is no filling holding it down. Due to this, the crust can sometimes puff up – again, something that you don’t want. To counteract this effect, you can use pie weights to keep the crust down during the baking process.
Don’t have pie weights? Simply use dried beans instead. If you use enough of beans, they work to keep the crust down.
Now, this pie contains both dairy as well as eggs. Due to this, you have to be careful about how you store it. Make sure to store it in the refrigerator and to minimize how long it is kept out of a cooler environment.
At most, you shouldn’t store the pie for longer than a few days at a time. Make sure to cover it well so that the other food scents won’t be absorbed into the pie.
This is what you need to know about some of the ingredients included in the pie:
This recipe calls for sweetened, flaked coconut. Now, the coconut will be toasted before being added to the pie filling. As such, you have to be certain that you are getting the flakes and not shredded or desiccated coconut.
Flakes are much larger and hold up better to being toasted. Smaller pieces of coconut may end up getting burned or become too crispy – this will not taste too great in the pie.
Here, you will be instructed to add an entire cup of sugar. This is because traditional coconut custard pies were incredibly sweet. However, you may not like such a sweet dessert. For something a little less extreme, you can try ¾ cup of sugar. If you want, you can go all the way to half a cup of sugar.
If you store your eggs in the refrigerator, make sure to take them out about an hour before you prepare the filling. Room temperature eggs will mix more readily with the other ingredients. Not only does this produce a velvety batter, but you also reduce the risk of your custard tasting too much like egg.
The coconut extract in this pie helps to add an extra dose of coconut flavor to the dessert. If you want, you can leave it out, but it is highly recommended. It is a good idea to do your research and to find a good quality extract. After all, this will determine the overall flavor of the pie.
Here is your guide to the best ever baked coconut custard pie recipe:
Step 1: Mix the Dry Ingredients
In a mixing bowl, sift in the flour and the salt.
Make sure that the salt is evenly distributed throughout the flour.
Step 2: Add Butter and Shortening
Add the butter and shortening to the mix.
Use a fork to cut the butter and shortening into the flour mix.
Do this until you get a coarse, meal-like mixture.
Don’t worry if there are solid pieces of butter or shortening throughout the mix.
Step 3: Add the Water
Pour in the water one tablespoon at a time.
Stir in the water after every tablespoon.
After a while, the dough will begin to form large clumps.
It is now ready.
Step 4: Knead the Dough
Transfer the dough to a floured surface. Coat your hands with flour as well.
Fold the dough into itself. Do this until the butter and shortening have completely mixed with the flour.
Form the dough into a ball, wrap in plastic wrap and refrigerate.
Step 1: Preheat the Oven
Preheat the oven to 375°F.
Step 2: Toast the Coconut Flakes
Line a baking tray with parchment paper.
Spread the coconut flakes onto the sheet, dispersing it evenly.
Bake for 5 to 8 minutes or until golden brown.
Step 3: Prepare the Pie Crust
Roll out the pie crust and place in pan.
Cut out enough parchment paper to cover the base of the pie crust. Cover the bottom of the pie.
Place pie weights or dried beans on top of the paper. Make sure that they are evenly distributed.
Step 4: Bake the Pie Crust
Bake the pie crust for 15 to 16 minutes or until you notice the sides begin to turn golden brown.
Remove the crust from the oven.
Remove the weights and the parchment paper.
Step 5: Make the Filling
In a mixing bowl add the milk, eggs, sugar, vanilla, coconut extract, and salt.
Whisk together until it is smooth.
Then, add the heavy cream and toasted coconut and gently stir it in.
Step 6: Prepare the Pie
Pour the filling into the blind baked pie crust.
Wrap the edges of the pie crust in foil.
Step 7: Bake the Pie
Bake the pie for 45 to 50 minutes.
To check if it is done, insert a knife into the pie. If it comes out clean, it is ready.
Remove from the oven and let cool before refrigerating.
Serve once it is thoroughly chilled.
This is how you can make the very best coconut custard pie you have ever tried. You have all the tips, tricks, and ingredients to make it happen.
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