Description
Sweet coconut egg custard pie brings tropical paradise to your dessert table, blending creamy richness with delicate coconut notes. Silky smooth filling nestled in a buttery crust promises a delightful escape with each luxurious bite you’ll savor.
Ingredients
Scale
main ingredients:
- 4 eggs
- 1 cup coconut milk
- 1/2 cup shredded coconut
- 1 pie crust (9-inch)
sweeteners and flavors:
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
additional ingredients:
- 2 tbsp unsalted butter
- 1/4 cup heavy cream
- 1/2 tsp ground nutmeg
Instructions
- Preheat the oven to 350°F and gently place the pie crust into a 9-inch pie dish, crimping the edges for a decorative finish.
- Whisk eggs in a large mixing bowl until they become smooth and slightly frothy, creating a light base for the custard.
- Pour coconut milk into the egg mixture, stirring continuously to create a uniform, creamy consistency.
- Incorporate granulated sugar, vanilla extract, and salt into the liquid ingredients, blending thoroughly to ensure even distribution of sweetness.
- Melt butter and add to the custard mixture, whisking to integrate the rich, smooth fat throughout the liquid.
- Fold in heavy cream and shredded coconut, creating a luxurious texture with subtle coconut fragments suspended in the custard.
- Sprinkle ground nutmeg across the surface of the custard, providing a warm, aromatic undertone to the pie.
- Carefully pour the entire custard mixture into the prepared pie crust, making sure not to disturb the crust’s edges.
- Bake for 45-50 minutes, or until the center is just set but still slightly jiggly and the edges are golden brown.
- Remove from the oven and allow to cool completely at room temperature for at least 2 hours, enabling the custard to firm up and develop its full flavor profile.
- Serve chilled or at room temperature, optionally garnishing with additional toasted coconut flakes for extra texture.
Notes
- Toast coconut flakes beforehand for an enhanced nutty flavor that elevates the pie’s overall taste profile.
- Choose full-fat coconut milk to ensure a rich, creamy custard with a luxurious mouthfeel and deeper coconut essence.
- Allow eggs to reach room temperature before whisking to create a smoother, more consistent custard mixture that blends more easily.
- Prevent soggy crust by pre-baking the pie shell for 10 minutes and brushing with egg wash before adding the custard filling.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 274
- Sugar: 12g
- Sodium: 124mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 143mg