Are you craving a slice of paradise? Then look no further! This creamy, dreamy coconut custard pie is the perfect recipe for a delightful dessert, guaranteed to transport your taste buds to a tropical beach. It’s easier to make than you think, perfect for both beginner bakers and experienced dessert enthusiasts looking for a delicious and satisfying homemade treat. This recipe is a beautiful blend of simple ingredients, creating a rich and unforgettable flavour experience. Get ready to impress your friends and family with this stunning and delicious pie!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Coconut Custard Filling:
- 1 (13.5 ounce) can full-fat coconut milk
- 1 (14 ounce) can sweetened condensed milk
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup shredded sweetened coconut
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup or your fingers to create an even layer.
- Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.
Making the Coconut Custard Filling:
- In a large bowl, whisk together the coconut milk, sweetened condensed milk, eggs, vanilla extract, and salt until smooth and well combined.
- Gently fold in the shredded coconut.
- Pour the custard mixture into the cooled pie crust.
- Place the pie in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the pie plate (this creates a water bath, preventing cracking).
- Bake in the preheated oven for 50-60 minutes, or until the custard is set and no longer jiggles in the center.
- Remove the pie from the water bath and let it cool completely on a wire rack. This is crucial for preventing a runny filling.
- Once completely cool, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the custard to fully set.
Tips for the Best Coconut Custard Pie:
- Use full-fat coconut milk: This will give you the richest and creamiest custard.
- Don't overbake: Overbaking can lead to a dry or cracked custard. Start checking for doneness around 50 minutes. A slight jiggle in the center is okay; it will set further as it cools.
- Cool completely: Allowing the pie to cool completely before refrigerating is essential for preventing a runny filling and ensuring a smooth texture.
Variations:
- Toasted Coconut: For added texture and flavor, toast the shredded coconut before adding it to the custard. Simply spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden brown.
- Lime Zest: Add a teaspoon of lime zest to the custard for a refreshing twist.
- Chocolate Coconut Pie: Add ½ cup of melted semi-sweet chocolate chips to the custard for a decadent chocolate coconut flavour.
Nutritional Information (per slice, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 40-45g
- Protein: Approximately 4-5g
This recipe is perfect for those looking for quick dinner ideas, easy recipes, and healthy meals, albeit a sweet treat! It's a delicious dish that's sure to become a family favorite. Enjoy this easy-to-make and supremely satisfying coconut custard pie!