If there's a dessert that can transport you to a tropical paradise with just one bite, it's this Traditional Coconut Custard Pie. Its creamy texture and coconutty goodness make it a standout treat for any occasion.
Let's break down what makes this pie so special. Starting with the base, the 9-inch pie crust is your canvas, holding all the luscious filling without stealing the show. The granulated sugar sweetens things up just right, while the all-purpose flour thickens the custard to that perfect sliceable consistency. A pinch of salt balances the sweetness and enhances flavor.
The creamy duo of whole milk and coconut milk forms the velvety base of the custard, with the coconut milk bringing in that tropical flair. Eggs are the backbone of this custard, giving it structure and richness. A splash of vanilla extract ties everything together with its warm, sweet aroma. Sweetened shredded coconut adds texture and bursts of coconut flavor throughout. Finally, melted butter enriches the filling, giving it a luxurious mouthfeel.
This pie pairs beautifully with a dollop of freshly whipped cream and a sprinkle of toasted coconut on top. For an added touch, serve it with a side of fresh tropical fruits like mango or pineapple. It also makes a delightful finish to a seafood dinner, complementing the meal with its light and refreshing flavors.
Before you dive into mixing, preheat your oven to 350°F (175°C). This way, it's ready to go as soon as your pie is assembled. In a large mixing bowl, whisk together the sugar, flour, and salt. You want to make sure they're thoroughly combined to prevent any lumps in your custard.
Next, slowly add the whole milk and coconut milk to the dry ingredients, whisking as you pour. Take your time here to ensure a smooth mixture. In a separate bowl, beat the eggs until they're well blended, then incorporate them into your milk mixture along with the vanilla extract. The vanilla should be the last thing you smell when you take a whiff — it's a sign everything is well mixed.
Stir in the melted butter and shredded coconut, making sure the coconut is evenly distributed. Pour this creamy concoction into your pre-made pie crust, spreading it out with a spatula for even coverage.
Place the pie in your preheated oven and let it bake for 45-50 minutes. You're looking for the custard to be set and the top to have a light golden hue. Once baked, remove it from the oven and let it cool completely on a wire rack. This step is crucial — it helps the custard firm up, making it easier to slice and serve.
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