Coconut Custard Pie

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Coconut Custard Pie is a classic baked custard pie with sweetened coconut, a silky filling made with coconut milk and heavy cream, and a caramelized top that adds a subtle crunch. Easier to make than it looks, and worth making any time of year.

Prep Time: 30

Bake Time: 45

Total Time: 1 15

10 servings

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Ingredients
US Customary - Metric

½ recipe Perfect Pie Crust ( or store bought pie crust)
6 oz shredded sweetened coconut (2 cups)
4 oz granulated sugar (½ cup)
½ oz corn starch (1 ½ tablespoons )
⅛ teaspoon table salt
1 large egg
2 yolks
4 oz heavy cream (½ cup)
8 oz canned coconut milk (1 cups)
½ teaspoon almond extract
2 teaspoons vanilla extract
2 teaspoons granulated sugar

Instructions

Roll the pie dough and line a 9" pie pan. Crimp the edges of the shell. Use a fork to dock the bottom of the crust 3 or 4 times. Refrigerate the pie shell while you preheat the oven.
Preheat the oven to 350 °F. Line the chilled pie shell with aluminum foil and fill the foil with pie weights, dry beans or granulated sugar (see note).
Bake the pie shell for 10-15 minutes, until the dough is set but still pale.
When the pie shell comes out of the oven place a sheet pan onto the bottom rack of the oven to preheat.

Filling

Sprinkle 6 oz shredded sweetened coconut into the par-baked pie shell.
In a medium bowl whisk together 4 oz granulated sugar, ½ oz corn starch and ⅛ teaspoon table salt. Add 1 large egg, 2 yolks, 4 oz heavy cream, 8 oz canned coconut milk, 2 teaspoons vanilla extract and ½ teaspoon almond extract. Whisk to combine the ingredients.
Pour the custard over the coconut in the pie shell. Set the pie onto the preheated sheet pan in the oven.
Bake until the custard is set, about 45 minutes. Remove the pie from the oven and switch the setting to broil. Sprinkle 2 teaspoons granulated sugar evenly over the pie and broil until the sugar is caramelized.
Cool completely then chill until serving.