Coconut Custard Pie (2 Pies)
A rich and creamy coconut custard pie featuring a sweet coconut filling, perfect for dessert gatherings or family dinners that enjoy tropical flavors.
Ingredients
Instructions
- Hand mix sugar, flour, and salt.
- Add eggs; don't overbeat.
- Add vanilla, margarine, and milk; fold in coconut.
- Pour into pie shells.
- Bake at 375°F for 15 minutes, then reduce temperature to 350°F and bake for 15 minutes or at 325°F for 40 minutes.
Tips & Substitutions
For a creamier texture, use full-fat coconut milk instead of regular milk. You can also substitute the margarine with melted butter for a richer flavor. If you prefer a sweeter pie, add an extra 1/4 cup of sugar. To enhance the coconut flavor, toast the coconut before adding it to the batter. This recipe is great for gatherings and pairs well with a scoop of ice cream.
Serving Suggestions
Serve the coconut custard pie chilled or at room temperature, topped with whipped cream for added indulgence. It pairs beautifully with a tropical fruit salad or a scoop of vanilla ice cream. For an extra touch, sprinkle toasted coconut flakes on top before serving. This dessert is perfect for summer gatherings or holidays.
Storage & Reheating
Store any leftover coconut custard pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F for 10-15 minutes until warmed through. Avoid overheating to keep the custard creamy.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Custard Pie (2 Pies) contains roughly 2092 calories, with 21g protein, 264g carbohydrates, and 47g fat. It is an excellent source of calcium (48% of the Daily Value), potassium (45% of the Daily Value), and vitamin C (44% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use sweetened coconut instead of unsweetened?
Yes, you can use sweetened coconut if you prefer a sweeter pie. Just keep in mind that you may want to reduce the amount of sugar in the recipe slightly to balance the sweetness.
How do I know when the pie is done baking?
The pie is done when the center is set but still slightly jiggly. A toothpick inserted into the center should come out clean or with just a few moist crumbs. Keep an eye on the edges to prevent over-baking.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator. Just be sure to cover it well to prevent it from drying out. It's a great make-ahead dessert for holidays or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).