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Coconut custard pie

arp29 Nov 9, 2012 07:24 AM

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. Thanks4Food Nov 9, 2012 07:57 AM

    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: Thanks4Food
      tcamp Nov 9, 2012 08:15 AM

      So no crust?

      1. re: tcamp
        Thanks4Food Nov 9, 2012 08:27 AM

        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
        Isolda Nov 10, 2012 10:18 AM

        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
          Thanks4Food Nov 10, 2012 10:23 AM

          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
            Lorry13 Nov 12, 2012 06:48 PM

            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
              Isolda Nov 13, 2012 08:38 AM

              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. blue room Nov 9, 2012 08:51 AM

          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. re: blue room
            Becca Porter Nov 9, 2012 01:13 PM

            I agree.

          2. splatgirl Nov 9, 2012 01:02 PM

            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. roxlet Nov 9, 2012 01:22 PM

              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
                walker Nov 10, 2012 03:29 PM

                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
                  roxlet Nov 11, 2012 07:57 AM

                  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
                  arp29 Nov 28, 2013 06:02 AM

                  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
                    roxlet Nov 28, 2013 01:07 PM

                    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. p
                  pavlova Nov 11, 2012 07:29 AM

                  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). http://www.epicurious.com/recipes/foo...

                  1. a
                    arp29 Nov 12, 2012 03:47 PM

                    Thanks everyone! I will report back after the big day!

                    1. c
                      cocktailhour Nov 12, 2012 05:01 PM

                      I once had to travel to Alabama for business every week for more than a year, so I made coconut ie a quest. despite that, one of the best pies ever is from the Dahlia in Seattle. The recipe is at this link: http://www.cakespy.com/blog-old/2008/.... It is kinda a cheater, I think, because he adds white chocolate, but it still has a great, pervasive coconut taste.

                      1 Reply
                      1. re: cocktailhour
                        blue room Nov 13, 2012 09:20 AM

                        What a pretty pie! The white chocolate curls couldn't possibly be considered cheating!

                      2. q
                        Querencia Nov 12, 2012 06:09 PM

                        I just want to mention this in case there is anybody else who dislikes the long worm-like strands of coconut that are sold in standard US supermarkets. Indian markets sell "powdered coconut" which is actually very short small flakes of coconut.

                        3 Replies
                        1. re: Querencia
                          rockycat Nov 13, 2012 06:41 AM

                          Thanks for that info. The Spouse likes the taste of coconut but hates the texture of shredded coconut. How do you think the "powdered coconut" would work in a coconut custard pie? Would it alter the "sensory experience" much? And is the Indian version sweetened or unsweetened?

                          1. re: rockycat
                            Isolda Nov 13, 2012 08:41 AM

                            Whole Foods sells unsweetened organic coconut flakes. That's what I used in this recipe and the texture was great. You could tell there were pieces of coconut in it.

                            1. re: rockycat
                              pavlova Nov 13, 2012 03:26 PM

                              They are very small pieces, often called 'dessicated'. In Indian shops I have only seen unsweetened, which is what I usually use, despite what the recipe calls for.

                          2. k
                            kseiverd Nov 13, 2012 03:45 PM

                            NOT good at pastry crusts but have had lots of luck with frozen ones. Las year attempted SIMPLE coconut custard pie. Was my Da's favorite when he was around and Uncles favorite... an Alzheimer's patient. TOTAL fails?? Custard filling seeped under crust and turned really ugly?? Crusts seemed totally intact at the start? Filling just eggs, milk, sugar, vanilla and shredded coconut??

                            1. h
                              haiku. Nov 15, 2012 04:17 PM

                              Some more ideas at http://chowhound.chow.com/topics/853549

                              1. l
                                Lailabakes Dec 5, 2012 06:46 PM

                                the absolute best pie

                                beware to overheat the milk, I did and ended up with delish but greenish pie....happy baking

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