Did you know that February is Great American Pie Month? If you didn’t don’t worry. Neither did I. That’s why I missed it. The thought of Great American Pies reminded me of pies passed down through generations. The comfort food pies. The pies that our grandparents and great-grandparents made before fancy ingredients were readily available.
Recently, my mother-in-law loaned me her mother and grandmother’s handwritten cookbook. It was an old spiral notebook filled with “receipts” for classics like pound cake, “good” chow-chow, and this classic coconut custard pie recipe.
Classic Coconut Custard Pie Recipe
This pie is delicious served with whipped cream or with frozen whipped topping or you can add a meringue the way I did.
Cooking Tips:
- Want to make this pie gluten-free? Substitute one (2-pack) package of gluten-free pie shells for the regular pie shells.
- Want to make a diabetic or low sugar classic coconut pie? Substitute 1/2 cup low-calorie sweetener.
- Tip: If using low-calorie sweetener you must use one designed for baking like Splenda Granulated Sweetener or Equal Sugarly. These products are made to replace sugar with an equal amount of sweetener. They are also designed to not lose sweetness when baked and not to become bitter.
- Although it tastes delicious plain, feel free to add a meringue topping to the pie if you like.
- You can substitute coconut milk for whole milk if you prefer.
- Be sure to use real butter-not margarine. Margarine will not work in this recipe.
How to blind-bake a pie crust
Blind-baking a pie crust simply means to pre-cook the crust before adding the filling. This helps prevent soggy crusts and ensures the crust bakes evenly. Preheat the oven to 350 degrees. Add the pie and bake 10-12 minutes or the recommended time listed by the manufacturer.
Make it Chocolate!
Want to add a touch of chocolate to the pie? You can do this two different ways:
- Stir in 1 cup chocolate chips (your choice; semi-sweet, milk chocolate, or dark chocolate) when you add the coconut.
- Melt 3/4 cup (milk or dark) chocolate candy melts. Using a pastry brush, spread a thin layer of chocolate across the crust until the crust is covered. Allow to set 5 to 10 minutes or until chocolate is firm before adding the filling.
Prevent a Soggy Crust with These Tips:
- Blind-Bake the pie crust before adding the filling Be sure to add the filling while the pie crust is still hot from the oven.
- Brush the bottom and sides of the pie with a beaten egg before baking. Use a pastry brush to apply the egg lightly. This also gives the crust a golden color. You can use either egg white or the white+ yolk.
- Place a cookie sheet or baking sheet in the oven as it preheats. When the oven has preheated, set the pie on the baking sheet. This helps ensures even heat distribution through the crust.
Printable Recipe:
Classic Coconut Cream Pie Recipe
8
servings15
minutes25
minutesThis recipe makes 1 deep-dish 9-inch pie. Because of the filling, this crust tends to be soggy. I added cornstarch and an eggwash to help prevent as much sogginess as possible.
Ingredients
1 deep dish pie shell (9-inch, blind-baked)
3 eggs, beaten, divided into 2 eggs and 1 egg
1/4 cup salted butter, melted
1 teaspoon vanilla
1 1/2 cup whole milk
1/2 cup sugar
2 tablespoons cornstarch
1 1/2 cups sweetened flaked coconut
Directions
- Preheat the oven to 350 degrees. Prick the pie shells on the bottoms and on the sides with a fork. Place in the oven and bake for 10 minutes.
Remove from oven. Using a pastry brush, spread 1 egg evenly over the bottom and side of the pie. Bake the pie crust for an additional 2 to 5 minutes or until the crust is golden brown. - In a large bowl, combine the eggs, butter, milk, and vanilla until blended. Add the sugar and cornstarch. Beat an additional 2 minutes or until the mixture is combined. . Stir in the coconut flakes
- Pour the filling into the pie crust. Bake for 35 to 40 minutes or until no crumbs remain on a knife inserted in the center of a pie.
Notes
- You can cover the edges of the pie crust with aluminum foil while baking to prevent them from becoming too brown.
This pie is a hit with our family and feels like classic comfort food. Have you ever tried coconut custard pie? Do you have a favorite recipe passed down through your family? Tell us about it in the comments.
Oh, I love anything coconut. It just gives everything you cook with that unique flavor. I have to make this recipe. I am just tasting it in my mouth right now. hey , I am pregnant….i can do that right LOL. Thanks for sharing the recipe.
This looks so good and i am such a coconut pie fan. What a shame I’m not your next door neighbor so you could share. 🙂
I am a huge coconut fan! This looks delicious…you should come link it up to my what’s cooking wednesday linky tomorrow
http://www.turningclockback.com/
this looks so good and sounds super easy to make, I’m going to have to try this one 🙂 thanks for sharing!
I love coconut too bad hubby does not like it!
Mmm, coconut cream! That sounds so good!
I’m loving all these sugar free desserts lately! Especially the pie 🙂
you are like, the mega baker of the land lately 😛
Really Pam?! Why do you have to make me hungry so early in the day 😉 This looks good!!
That looks good!