Custard Coconut Pie
A creamy coconut custard pie with a tender filling and sweet coconut topping, perfect for dessert lovers craving a rich, comforting treat suitable for family gatherings.
Ingredients
Instructions
- Blend all ingredients except coconut in a blender for 5 minutes.
- Stir in the coconut.
- Pour the mixture into a greased and floured 10-inch pie dish.
- Bake for 40 to 45 minutes at 350°F until set.
Tips & Substitutions
For a richer flavor, consider adding a bit of coconut extract along with the vanilla. If you don't have oleo, unsalted butter can be used as a substitution. Make sure to blend the ingredients thoroughly to create a smooth custard base. If you're looking for a lighter version, substitute half of the milk with coconut milk. This pie pairs beautifully with Katherine'S Strawberry Cookies for a delightful dessert duo.
Serving Suggestions
Serve the custard coconut pie with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. Fresh fruit, like berries or sliced bananas, makes a great side to complement the pie's sweetness. For an elegant touch, drizzle some Chocolate Ice Cream Sauce over each slice before serving.
Storage & Reheating
Store leftover custard coconut pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 20-30 seconds or until warmed through. Alternatively, you can serve it chilled, as the flavors tend to deepen when the pie is allowed to sit overnight.
Nutrition & Diet Analysis (per serving)
Each serving of Custard Coconut Pie contains roughly 382 calories, with 4g protein, 37g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1846mg per serving (80% 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 fresh coconut instead of packaged coconut?
Yes, fresh coconut can be used, but you'll need to finely grate it. You may need to adjust the amount based on your taste preference. Fresh coconut will add a more intense flavor and texture to the pie, making it a delightful twist.
What if I don't have Bisquick?
If you don't have Bisquick, you can make a homemade substitute by mixing 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and a pinch of salt. This will work just as well in providing the structure needed for the custard pie.
Can I make this pie in advance?
Yes, the custard coconut pie can be made a day in advance. Just let it cool completely before refrigerating. It’s best served chilled or at room temperature, allowing the flavors to meld beautifully. Make sure to cover it well to avoid absorbing any odors from the fridge.
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).