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Coconut Custard Pie

Linda @ bushelandapickle.com
Delicious classic custard pie; a family favorite from Robyn @ Add a Pinch
5 from 2 votes
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins

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

Instructions
 

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