If your palate yearns for a confection that unites the velvety opulence of custard with the sun-drenched sweetness of coconut, this Coconut Custard Pie will quell that desire in splendid fashion. Cloaked within a flaky, buttery crust lies a silken custard imbued with coconut’s tropical charm, crowned by a toasted golden flourish. Ideal for festive gatherings, convivial potlucks, or any moment you crave the solace of a homemade indulgence, this pie is both comforting and captivating.
| Category | Ingredients |
|---|---|
| For the Crust | 1 pre-made pie crust (store-bought or homemade) |
| Optional: ¼ cup shredded sweetened coconut (to scatter on the base) | |
| For the Custard Filling | 3 large eggs |
| 1 can (14 oz) sweetened condensed milk | |
| ½ cup whole milk (or coconut milk for deeper flavor) | |
| 1 teaspoon vanilla extract | |
| 1 teaspoon coconut extract (optional, for amplified coconut essence) | |
| 1 cup shredded sweetened coconut | |
| For the Topping | Whipped cream or vanilla ice cream (optional, for serving) |
| Extra shredded coconut (optional, for garnish) |
Method of Craft
1. Prepare the Oven
Warm the oven to 350°F (175°C). Nestle the pie crust into a 9-inch dish. If desired, veil the base with a sprinkle of coconut for subtle texture.
2. Conjure the Custard
In a vessel, whisk the eggs until fluid. Incorporate condensed milk, whole (or coconut) milk, vanilla, and coconut extract. Beat until a seamless harmony is achieved. Fold in the coconut shreds, dispersing them evenly.
