Hamdi Saidani This creamy toasted Pioneer Woman Coconut Custard Pie is made with shredded coconut and eggs and ready in 1 hour 15 minutes. Slicing through the golden brown crust reveals a perfectly set custard filling underneath. I always bake this when craving a comforting Southern dessert.
Why This Classic Works
I used to struggle with watery custard fillings in my homemade pies. Finding the right ratio of eggs to dairy fixed that completely.
The toasted coconut creates a natural barrier on top while baking. It provides a chewy contrast to the smooth filling beneath.
Pioneer Woman Coconut Custard Pie Ingredients
- 1 (9-inch) unbaked pie crust
- 4 large eggs
- 1 cup granulated sugar
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups sweetened shredded coconut
How To Make Pioneer Woman Coconut Custard Pie
- Prep The Oven: Preheat your oven to 350°F and place the unbaked pie crust in a 9-inch pie dish.
- Mix The Wet Ingredients: Whisk the eggs, sugar, whole milk, heavy cream, vanilla extract, and salt in a large bowl.
- Add The Coconut: Stir in the shredded coconut until it is evenly distributed throughout the liquid mixture.
- Fill The Crust: Pour the custard mixture carefully into the prepared pie crust.
- Bake The Pie: Bake for 45 to 55 minutes until the edges are set but the center still jiggles slightly.
- Cool And Serve: Let the pie cool completely on a wire rack for at least 2 hours before slicing.
Recipe Tips
- Protect the crust: Use a pie shield or aluminum foil if the crust edges brown too quickly.
- Do not overbake: The center should wobble slightly when you take it out. It will set as it cools.
- Toast extra coconut: Sprinkle some extra toasted coconut on top after baking for added crunch.
What To Serve With Coconut Custard Pie
A dollop of freshly whipped cream cuts through the rich sweetness nicely. You can also serve it with a hot cup of black coffee.
How To Store
Keep the pie tightly covered with plastic wrap in the fridge for up to 4 days. Do not freeze this pie as the custard will separate.
FAQs
Can I use a store-bought crust?
Yes, a refrigerated or frozen deep-dish crust works perfectly and saves time.
Why did my pie separate?
Baking at too high of a temperature can cause the eggs to curdle and separate from the milk.
Do I need to blind bake the crust?
For this specific recipe, blind baking is not required. The crust bakes along with the long cooking time of the custard.
Nutrition
- Calories: 380 kcal
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 115mg
- Sodium: 210mg
- Total Carbohydrate: 42g
- Protein: 6g
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Pioneer Woman Coconut Custard Pie
Description
Pioneer Woman Coconut Custard Pie delivers creamy toasted textures using shredded coconut, whole milk, and fresh eggs in 1 hour 15 minutes. Baking this classic recipe at home is a reliable choice for Sunday family dinners or casual weekend gatherings.
Ingredients
Instructions
- 1. Prep The Oven: Preheat your oven to 350°F and place the unbaked pie crust in a 9-inch pie dish.
- 2. Mix The Wet Ingredients: Whisk the eggs, sugar, whole milk, heavy cream, vanilla extract, and salt in a large bowl.
- 3. Add The Coconut: Stir in the shredded coconut until it is evenly distributed throughout the liquid mixture.
- 4. Fill The Crust: Pour the custard mixture carefully into the prepared pie crust.
- 5. Bake The Pie: Bake for 45 to 55 minutes until the edges are set but the center still jiggles slightly.
- 6. Cool And Serve: Let the pie cool completely on a wire rack for at least 2 hours before slicing.
