Coconut custard pie is a classic egg custard pie with sweetened flaked coconut, it was ever so popular back in the day and I have a slew of family members that love it!  When I was first married I was able to buy decent tasting ones from bakeries and some local stores but that was years ago.

Then as time went by they became harder and harder to find because the new and more trendy coconut cream pie, piled high with whipped cream moved in and took it’s place, so I had to start making it myself.

My mother-in-law use to make this pie all the time and mostly without a crust because it was easier for her to just butter a glass pan and pour everything in, she had seven kids to feed. Making it with or without the crust is your decision but if it’s up to me the crust is the way to go.

Regarding the crust I really think you should blind bake it for a few minutes, I’ve made it many times without doing that and my pie eaters could care less and loved it anyway but for me I like the bottom to be golden brown and not beige looking, so in my opinion blind baking it is.

This pie is a simple dessert made with basic ingredients, nothing fancy going on but it’s always a request by my family.

Since Thanksgiving is around the corner you’re probably thinking about which pies you’ll be serving, in my house I know at least two of them will be coconut custard pie.

This is not the kind of pie you want to make ahead, freeze and defrost it would ruin the whole integrity of the pie. This pie is best when baked the day before letting it cool and then refrigerating it, you never want to serve it warm because the custard needs to set up as it cools.

I could never make just one pie because it disappears way too fast!

Pour yourself a cup of coffee and enjoy a slice of this vintage coconut custard pie!

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5.0 from 1 reviews

Vintage Coconut Custard Pie

 

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Author: Marie

Ingredients

• 1 10 inch pie plate
• 1 un-baked pie crust, homemade or store-bought
• 5 eggs
• 1 cup sugar
• 2½ cups whole milk
• ½ stick unsalted butter
• 3 teaspoons vanilla
• 1heaping cup sweetened flaked coconut ( make sure it's not clumped together)

Instructions

1. To achieve a golden brown crust on the bottom you can choose to blind bake the crust by heating the oven to 425F and lining the pie shell with a sheet of parchment or tin foil and securing it down with dry beans or pie weights. Bake for 4 minutes, remove and let it cool completely to room temp.
2. REDUCE TEMP TO 400F
3. In a small pan heat the milk, when you see it starting to bubble on the sides shut it off ( do not let it boil what so ever!) then add the butter so it can melt. It should cool at least 10 minutes.
4. In the meantime in a bowl beat the eggs one at a time with the sugar.
5. Temper the milk and butter mixture to the beaten eggs in very small increments, beating vigorously being careful to not add too much to soon because the eggs can scramble.
6. Add the vanilla.
7. Sprinkle the coconut into the mixture being careful not to drop it in clumps, stir gently to distribute.
8. Put your prepared pie crust onto a rimmed baking sheet for ease in and out of the oven.
9. Carefully pour the mixture into the pie shell and carefully place it all into the oven.
10. IMPORTANT NOTE!
11. You're only going to bake it at 400F for 10 minutes, then reduce the oven temp while the pie is still inside to 350F and finish cooking for about 35 more minutes. Crust should be golden and filling puffed and when the tip of a knife in the center comes out clean.
12. Ovens vary so if the crust is too brown but center isn't finished just cover the crust with a little foil.
13. When finished let the pie cool completely to room temperature, then into the fridge for at least 3 hours but preferably overnight.
14. I do not recommend freezing this pie, just make it the day before.

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