Coconut Custard Pie – A Creamy Classic With Southern Charm

Introduction

Few desserts epitomize Southern hospitality and comfort like a Coconut Custard Pie. This creamy, dreamy classic brings together a crisp, buttery crust with a lusciously smooth coconut-infused filling, crowned with golden flakes of toasted coconut. With every bite, you’ll taste a harmony of sweet, custardy richness and the subtle bite of coconut—a combination that’s both nostalgic and irresistible.

Perfect for potlucks, Sunday dinner, or any holiday gathering, this Coconut Custard Pie is prized for its simplicity and stunning flavor. The recipe is straightforward, making it a breeze for both seasoned bakers and pie novices to achieve that signature silky texture and crowd-pleasing appeal.

Why Coconut Custard Pie Wins Hearts

What sets Coconut Custard Pie apart is its elegant balance: the custard is lavish without being heavy, and the coconut delivers both sweetness and texture without overwhelming the palate. The filling bakes up velvety-soft, nestled in a crisp crust that never gets soggy. Whether served warm or chilled, it’s a slice of Southern tradition sure to charm every guest.

Essential Steps to a Smooth, Creamy Custard

The secret to a flawless custard is gently heating your milk and slowly adding it to the beaten eggs and sugar. This ensures a silky consistency without scrambling the eggs. A high-quality digital kitchen scale, like the Amazon Basics Digital Kitchen Scale with LCD Display, can help you measure ingredients precisely for consistent results. Always strain your custard mixture before pouring it into the crust—this guarantees the creamiest finish.

Baking and Toasting for the Best Flavor

For a smooth bake, line your pie pan with a round of Reynolds Kitchens Brown Parchment Paper Roll when blind-baking the crust. This prevents sticking and makes cleanup easy. Toast your coconut flakes in a dry skillet or, for even browning, use the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch. Keep a close eye—the flakes can go from golden to burnt in moments!

Serving, Storing, and Presenting Your Pie

Let your freshly baked pie cool to room temperature before slicing to allow the custard to set completely. For perfect slices, a sharp chef’s knife rinsed in hot water works best. To store leftovers and maintain their luscious texture, seal slices in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup). Serve on a pretty dish with a dollop of whipped cream and a sprinkle of toasted coconut for a true showstopper.

Nutritional Information and Serving Size

One Coconut Custard Pie yields 8 generous slices. Each serving contains approximately 320–370 calories, depending on the amount of sugar and coconut used. While it’s a sweet indulgence, it’s best enjoyed as part of a celebratory meal or dessert spread.

Coconut Custard Pie – A Creamy Classic With Southern Charm (Recap)

This pie encapsulates the essence of Southern comfort food: approachable, indulgent, and utterly delicious. Its creamy coconut custard and tender, flaky crust are guaranteed to win over new fans at any gathering.

Instructions

1. Preheat your oven to 350°F. If blind-baking your pie shell, line it with a round of Reynolds Kitchens Brown Parchment Paper Roll and fill with pie weights. Bake for 10 minutes, then remove weights and parchment and set shell aside.
2. In a large mixing bowl, whisk the eggs, sugar, and salt until smooth. In a separate saucepan, gently warm the milk—but do not let it boil.
3. Slowly add the warmed milk to the egg mixture, whisking constantly to temper and avoid scrambling. Stir in the melted butter and vanilla extract.
4. Fold in 1 cup shredded coconut. For the smoothest texture, strain mixture through a fine-mesh sieve into the pie shell, discarding any solids.
5. Bake for 40–45 minutes, until the pie is set but still jiggles slightly in the center. If the crust is browning too quickly, shield the edges with foil or a pie shield.
6. While the pie cools, toast additional coconut in the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over medium heat for 2–3 minutes until golden, stirring constantly.
7. Let pie cool fully at room temperature before slicing. Garnish with whipped cream and a sprinkle of toasted coconut before serving. Store leftovers in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) for up to three days.

Cook and Prep Times

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

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Enjoy the comforting creaminess and sweet Southern flair of Coconut Custard Pie—it’s a classic that never goes out of style!