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Nov 9, 2012 07:24 AM

Coconut custard pie

My dad has requested a coconut custard pie for Thanksgiving and since pie baking is not my "thing", I am looking to 'Hounds for a great recipe. Any assistance is appreciated!

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  1. I don't remember the thread, but I picked up here on Chowhound a recipe for Impossible Coconut Pie, and it's been terrific and easy to make. Here's the recipe:

    1 c. flaked coconut
    1/2-3/4 c sugar
    1/2 c flour
    1/4 c butter or margarine, softened
    2 c milk
    1 1/2 tsp vanilla
    4 eggs

    Heat oven to 350. Grease a 9" pie plate (I like to use deep dish to avoid spilling). Blend all ingredients and bake 50-55 minutes until golden brown and a knife inserted near the center comes out clean.

    I should mention that there are other recipes for Impossible Coconut Pie that use Bisquick, but I love this one that doesn't use it as I can't stand the taste of that stuff.

    6 Replies
      1. re: tcamp

        The crust forms "magically" as it does with all the "Impossible Pie" recipes. But don't expect a regular, thick pie crust. Since I don't care for pie crust, this is ideal for me: I'm happy and regular pie eaters are happy too because it's so delicious--and the house smells great!

      2. re: Thanks4Food

        Now I *hate* you! I just made this because it looked so easy and I was craving coconut for some odd reason. I ate a quarter of the pie in one sitting and could have kept going, but I thought perhaps the rest of my family would want to try it, too. I used the smaller amount of sugar and only 1.5 cups of milk and it came out delicious! I'll bet you could also use a gluten-free flour to thicken it when cooking for people who need gluten-free.

        1. re: Isolda

          Sorry. ;-)

          I'm doing a test turkey dinner tomorrow and was contemplating making this too, but for the same reason as you stated above am wavering: I just know that I'll eat too much of it.

          1. re: Isolda

            Now I'm interested in trying this!

            I am completely new at baking pies and the first one I attempted was Paula Deen's French Coconut Pie just because it seemed simple enough for a beginner, plus I love coconut. I was happy it turned out but I thought the taste of the eggs was too noticeable. How is this recipe? Is the egg taste very noticeable since it has 4?

            1. re: Lorry13

              I didn't think it was too eggy, and I usually don't like eggy tasting desserts. Be sure to use all the vanilla called for in the recipe. That really makes the recipe.

        2. The best I know is Cook's Illustrated recipe, you can see it here:

          I've made it 3-4 times, following exact recipe. (Be aware coconut milk is not the same as "coconut cream".) I thought it was a superior pie, lots of coconut flavor.

          1 Reply
          1. Joy of Cooking has the best pastry cream/custard formula I've found--the perfect balance of sweet and creamy and their coconut cream pie recipe is great for that reason. OTOH I have also made and loved pastry cream made with coconut milk similar to what blue room linked and I think I am kind of hooked on the additional coconut flavor it provides.
            I am also a fan of whipped cream vs. meringue for the topping.

            1. Here's the recipe I use. It's super good!

              Coconut Custard Pie

              Partially pre-bake a piecrust, and let cool

              Coconut mixture:
              3 eggs
              2 egg yolks
              1 cup of sugar
              1 cup heavy cream
              1 cup light cream
              1 teaspoon vanilla
              1 teaspoon coconut extract (optional but recommended)
              pinch of salt
              1 cup sweetened flaked coconut

              Beat the eggs and egg yolks with an electric mixer, and slowly add the sugar. Add the heavy cream, light cream, vanilla, coconut extract, and salt, and beat just to combine. Do not overmix. Stir in the coconut, and pour into the cooled partially bake pie shell.
              Bake for 50-55 minutes, or until the top is lightly browned and the custard is set. It should not be wet in the middle and jiggle too much when you move it. Serve room temperature or chilled.

              4 Replies
              1. re: roxlet

                If I make this the day before T-Day, can I leave it out on the counter? Fridge will be very FULL and I doubt I could find room for it in there.

                1. re: walker

                  No. I would not leave a custard pie out on a counter all night. Mix the filling, refrigerate, and then assemble and bake in the morning.

                2. re: roxlet

                  Thanks Roxlet! I realize this is a year overdue, but I just came back to this recipe because after making it for Thanksgiving last year, I was told that I wasn't allowed to come if I didn't have this delicious pie with me. Great recipe! Thanks again!

                  1. re: arp29

                    You're very welcome! I always make it for Easter, but I'm sure no one would complain if I made it for Thanksgiving too!

                3. I usually make the one in the yellow Gourmet cookbook. My brother is the coconut custard pie expert in the family and it's his favourite. I found this link on Epicurious and I can't swear that it's the same one, but it looks like it (from memory--haven't got the book here).