Pioneer Woman Coconut Custard Pie Recipe
Do you love sweet treats? You must try this Pioneer Woman Coconut Custard Pie Recipe. It is a classic southern dessert.
Equipment
- Large mixing bowl
- Electric hand mixer
- Whisk
- Measuring cups
- 9-inch pie pan
- Measuring spoons
- Baking sheetÂ
- Wire cooling rack
- Spatula
Ingredients
- 1 Pie Crust 9-inch
- 3 Large Eggs
- 1 Cup Granulated Sugar
- 1 Cup Whole Milk
- 1/2 Cup Heavy Cream
- 1 1/2 Cups Shredded Coconut
- 1 Tsp Vanilla Extract
- 1/4 Tsp Salt
- 4 Tbsp Melted Butter
- 1/4 Tsp Nutmeg
- 1 Tbsp Cornstarch
Instructions
- Preheat your oven to 350 degrees. Let the oven get hot first. This ensures an even bake. Roll out your pie crust gently. Place it into the pie pan.
- Whisk the eggs in a bowl. Do this until they are pale. This creates a light texture. Add the sugar and salt now. Mix them until the sugar melts.
- Pour in the milk and cream. Stir slowly to avoid bubbles. Add the melted butter next. Then add the vanilla extract slowly. Smell the amazing aroma now.
- Fold in the shredded coconut now. Distribute it evenly through the mix. Add the cornstarch and whisk. Make sure there are no white clumps. This step is very important.
- Pour the filling into the crust. Do not fill it too high. Leave a little space at top. Sprinkle extra coconut on the top. This will toast beautifully.
- Place the pie in the oven. Bake for about fifty minutes. The center should jiggle slightly. The top should be golden brown. Do not overbake the pie.
- Remove the pie from the oven. Set it on a cooling rack. Let it cool for two hours. The custard sets while it cools. Patience is key for this pie.
Notes
- Use room temperature eggs for better mixing.
- Toast the coconut before adding for crunch.
- Cover crust edges with foil if browning.
- Do not skip the cooling time ever.
- Use full-fat milk for the best texture.