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Pioneer Woman Coconut Custard Pie

Pioneer Woman Coconut Custard Pie - recipe card
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A nostalgic, creamy custard pie with a golden, slightly crisp top and a generous layer of shredded coconut throughout. The buttery, flaky crust cradles a silky, vanilla-scented custard that is perfectly set yet still jiggly in the center, offering a delightful contrast of textures in every bite.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust (store-bought or homemade, chilled)
  • 1 3/4 cups whole milk
  • 3 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled
  • 1 cup sweetened shredded coconut, plus 2 tablespoons for topping
  • Freshly grated nutmeg (optional, for garnish)

Instructions

  1. Preheat the oven to 350°F (177°C). Place the unbaked pie crust into a 9-inch pie pan, crimp the edges as desired, and prick the bottom and sides thoroughly with a fork. This prevents the crust from puffing up during blind baking.
  2. Line the pie crust with a sheet of parchment paper or foil and fill with pie weights or dried beans, ensuring they cover the bottom and reach up the sides. Blind bake for 15 minutes, until the edges are just starting to turn golden.
  3. Remove the pie weights and parchment, then continue baking the crust for an additional 8-10 minutes, until the bottom looks dry and lightly golden. Set aside to cool slightly while preparing the custard. Leave the oven on.
  4. In a large mixing bowl, whisk together the whole milk, room-temperature eggs, granulated sugar, all-purpose flour, and fine sea salt until completely smooth and the sugar is dissolved, about 1 minute. Make sure the eggs are well incorporated to avoid a scrambled texture.
  5. Whisk in the vanilla extract and the melted, slightly cooled butter. The mixture should be homogeneous. Allow the butter to cool so it doesn’t curdle the eggs.
  6. Fold in 1 cup of the sweetened shredded coconut. Stir until the coconut is evenly distributed throughout the custard. This will infuse the filling with coconut in every bite.
  7. Pour the coconut custard into the pre-baked pie crust. Sprinkle the remaining 2 tablespoons of coconut over the top, creating an even layer. If desired, grate a little fresh nutmeg over the top for a warm, aromatic finish.
  8. Carefully place the pie on the center rack of the oven. Bake for 45-50 minutes, until the edges are set and puffed slightly, and the center still has a gentle jiggle. A knife inserted near the edge should come out clean, while the center will remain slightly soft—this indicates a perfectly creamy custard.
  9. Remove the pie from the oven and let it cool on a wire rack to room temperature, about 1 hour. The custard will continue to set as it cools.
  10. Once completely cool, cover loosely with plastic wrap and refrigerate for at least 2 hours, or overnight, before slicing. Chilling firms up the custard, making it easier to cut and enhancing the flavor.
  11. To serve, slice with a sharp knife and wipe the blade clean between cuts for neat wedges. Serve chilled, or warm slightly for a few seconds in the microwave if desired.

Notes

Storage: Cover leftover pie tightly with plastic wrap or foil and store in the refrigerator for up to 3 days. Freezing: Wrap the fully cooled, unbaked pie (or baked and cooled pie) tightly in plastic wrap then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Reheating: Enjoy chilled as is, or reheat individual slices in a 300°F (150°C) oven for 5-7 minutes until just warm. For a quicker option, microwave a slice for 10-15 seconds, being careful not to overheat the custard.

Nutrition

Keywords: coconut custard pie, custard pie, coconut pie, pioneer woman, southern dessert, classic pie, baked custard, coconut dessert, easy pie, homemade pie, dessert for holidays, sweet pie

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-coconut-custard-pie-recipe/