Hamdi Saidani This Pioneer Woman Coconut Custard Pie is a creamy and rich recipe, which is made with flaked coconut and milk. It’s a classic, foolproof recipe, ready in about an hour, plus cooling time.
Pioneer Woman Coconut Custard Pie Ingredients
- 1 (9 inch) unbaked pie crust
- 1 ½ cups white sugar
- ½ cup butter, softened
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup flaked coconut
- 1 teaspoon vanilla extract
- 1 tablespoon flaked coconut, for topping
How To Make Pioneer Woman Coconut Custard Pie
- Prep the Oven: Preheat the oven to 350°F (175°C).
- Make the Filling: In a large bowl, use an electric mixer on low speed to beat together the sugar, softened butter, and eggs until combined.
- Combine the Batter: Blend in the flour. Then, mix in the milk, a half cup at a time. Stir in the 1 cup of coconut flakes and the vanilla extract and mix well.
- Assemble and Bake: Pour the liquid filling into the unbaked pie crust. Sprinkle the remaining 1 tablespoon of coconut flakes over the top.
- Bake Until Set: Bake for 40 to 50 minutes, or until the filling is set and the coconut on top is nicely toasted and golden brown. Let the pie cool completely on a wire rack before serving.
Recipe Tips
- How do I know when my custard pie is done? The pie is ready when a knife inserted near the center comes out clean and the center of the pie is set (it should not have a significant jiggle). The top will be a beautiful golden brown.
- Can I use a pre-baked crust? This specific recipe is designed to be an easy “pour and bake” pie and works best with an unbaked crust, as the crust and filling bake together.
- How do I prevent a soggy bottom crust? For an extra layer of protection against a soggy bottom, you can place your pie plate on a preheated baking sheet in the oven. This helps to set the bottom crust quickly.
- What kind of coconut is best? Standard, sweetened flaked coconut is the classic choice and what this recipe is designed for. It provides the perfect sweetness and texture.
What To Serve With Coconut Custard Pie
This is a classic, old-fashioned Southern pie that is wonderfully sweet and rich. It is perfect on its own, but also delicious served with:
- A dollop of fresh, unsweetened whipped cream to balance the sweetness
- A light dusting of powdered sugar
- A strong cup of black coffee
How To Store Coconut Custard Pie
- Refrigerate: As a custard-based pie, it must be stored in the refrigerator. Cover it loosely with plastic wrap. It will keep well for up to 4 days. It is delicious served chilled or at room temperature.
Coconut Custard Pie Nutrition Facts
- Serving: 1 slice (1/8th of pie)
- Calories: 447kcal
- Fat: 24g
- Carbs: 56g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is a coconut custard pie?
It’s a classic Southern u0022impossibleu0022 or u0022magicu0022 pie. The simple, liquidy filling separates during baking to create its own layers: a soft custard on the bottom and a chewy coconut layer on top.
Why did my pie crack on top?
A small crack or two is perfectly normal for a custard pie. However, large, deep cracks can be a sign of over-baking or cooling the pie too quickly in a drafty area. Let it cool gradually on a wire rack.
Can I use unsweetened coconut?
You can, but the final pie will be significantly less sweet and the texture of the topping may be slightly drier. Sweetened flaked coconut is recommended for the classic result.
Try More Pioneer Woman Recipes:
- Pioneer Woman Apple Pie Cookies Recipe
- Pioneer Woman Apple Cranberry Pie Recipe
- Pioneer Woman Peach Slab Pie Recipe
Pioneer Woman Coconut Custard Pie Recipe
Description
A classic, old-fashioned Southern dessert with a simple, sweet, and rich coconut custard filling that magically creates its own layers as it bakes.
Ingredients
Instructions
- Preheat the oven to 350°F.
- In a large bowl, beat together the sugar, softened butter, and eggs.
- Blend in the flour, then mix in the milk, 1 cup of coconut, and the vanilla until well combined.
- Pour the filling into the unbaked pie crust.
- Sprinkle the top with the remaining 1 tablespoon of coconut.
- Bake for 40 to 50 minutes, until the filling is set and the top is golden brown.
- Let the pie cool completely on a wire rack before slicing and serving.
Notes
- u003cliu003eThe most important tip for this pie is to let it cool completely for at least 2 hours before slicing to allow the custard filling to fully set.u003c/liu003eu003cliu003eFor the best results, use room temperature milk and eggs, which will combine more smoothly into the filling for a better texture.u003c/liu003eu003cliu003eDo not overmix the batter; just mix until the ingredients are well combined.u003c/liu003eu003cliu003eThe magic of this pie is its simplicity; there’s no need to par-bake the crust, as everything bakes together perfectly.u003c/liu003e
