Coconut Custard Pie

A deep-dish coconut custard Pie that is easy and delicious. Baking one of these beauties will fill your kitchen with the scents of coconut, vanilla, and nutmeg.

Course Baking, Dessert, pie

Cuisine American

Keyword Baking, coconut, Nutmeg, pie, vanilla

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 1 Pie

Ingredients

1 single-crust pie dough or ½ of a double crust recipe.

1 egg white beaten save yolk for filling
2/3 cup sugar
3 eggs
1 egg yolk
2 cups whole milk
½ cup heavy cream
1 tsp vanilla bean or 1 tablespoon vanilla
¼ teaspoon grated nutmeg
¼ teaspoon sea salt
1 ½ cups shredded sweetened coconut

Instructions

Preheat the oven to 350°Roll out and line a 9 or 9 ½ inch pie pan with the pie dough.
Place in the freezer or fridge to chill for 20 minutes.
In a large bowl, beat the eggs and the egg yolk with the sugar until well combined.
Beat in the milk, cream, vanilla bean paste, nutmeg, and sea salt.
Stir in the coconut.
Pull the chilled crust out of the freezer or fridge.
Brush the beaten egg white all over the bottom of the prepared crust.
Carefully pour the filling into the crust.
Bake 45-60 minutes, or until the coconut has started to brown and the custard has set almost to the center.
Check the pie after 45 minutes. If the crust has started to brown too much, cover the crust with a ring of foil. You can check to see if the custard is done by inserting a knife ¾ of the way to the center. It should come out clean. The center should still be just runny as it will continue to cook after removing from the oven.
Let cool for at least 45 minutes before serving.
This pie is excellent warm, or chilled.

Recipe Notes

You can toast the coconut in a 350° oven before making the filling if you desire. I actually like the chewiness that untoasted coconut gives to the texture of this pie. But toasting the coconut will bring out the coconut flavor.