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Linda @ bushelandapickle.com

Coconut Custard Pie

5 from 2 votes
Delicious classic custard pie; a family favorite from Robyn @ Add a Pinch
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Ingredients Method

Ingredients
  

  • 1 pie crust recipe or graham cracker crust recipe
  • Pie Topping:
  • 1/2 cup flaked sweetened coconut
  • Custard:
  • 1 1/2 cup coconut milk
  • 1 1/2 cup half & half
  • 5 egg yolks microwave the whites for the dogs
  • 3/4 cup sugar
  • 4 tbls cornstarch
  • 1 tbls butter
  • 1 1/2 cup flaked sweetened coconut freeze left over, keeps beautifully
  • 1 1/2 teas vanilla
  • Whipped Topping:
  • 2 cups whipping cream
  • 1/4 cup sugar
  • 1 teas vanilla

Method
 

  1. Prepare crust according to instructions
  2. Topping:
  3. Spread coconut evenly on baking sheet. Bake at 350 degrees for 8-10 minutes until coconut just starts to turn toasty brown
  4. Set aside to cool
  5. Custard:
  6. Pour together coconut milk & half & half in liquid missing cup
  7. Whisk in egg yolks
  8. In a heavy bottom sauce pan, add sugar , cornstarch.
  9. Over med-low heat slowly add while whisking in egg & milk mixture
  10. Whisk constantly!
  11. Constant stirring will prevent scorching or curdling of custard mixture
  12. Bring custard mix to a boil.
  13. Continue to stir constantly using a wooden spoon or heat resisting spatula
  14. Boil for ONE minute
  15. Remover from heat
  16. Add butter, coconut and salt blending well
  17. Spread custard mix into cooled pie shell
  18. Cover lightly with plastic wrap pushing wrap lightly close over custard mixture and refrigerate for 30 - 45 minutes
  19. It will not make a firm set; this is custard
  20. Whipped Topping
  21. Add sugar to whipping cream in a large bowl
  22. Whisk with electric mixer until stiff peaks form
  23. Add vanilla; whisk until blended in
  24. Spread off cooled custard pie
  25. Sprinkle cool toasted coconut evenly over top
  26. Enjoy!