I can’t, and I won’t take any credit for this Coconut Custard Pie.
My husband is a true Yankee, born and raised in NJ, where Diners are a vital part of the very busy northern way of life. NY/NJ people love their Diners! And what’s there not to love, if you can get an awesome meal, relatively cheap, with friendly (they will call you HONEY!) and quick service? Diners are also known for their cakes and pies, usually displayed in a spinning, round, glass case. Coconut Custard Pie is among them, second in line after apple pie. My husband and I had our very first date at a Diner:) Although we did not share a pie then, later we would often go to a Diner just for coffee and a slice of Coconut Custard Pie.
When we moved down south, to Tennessee, Diners were nowhere to be found, and neither was our beloved Coconut Custard Pie.
My husband missed it so much that he started making Coconut Custard Pie himself!
First tries were not very promising, but he was determined and after several trials, he came up with this recipe. The combination of the two creams and milk worked best, giving the pie very fluffy, silky custard, without the eggy texture.
Here is what you need to make a perfect, NY style Coconut Custard Pie:
And, of course, you need something to pour all those ingredients in – good ol’ pie crust! I made my own gluten-free pie crust, which made this Coconut Custard Pie even better!
It is very important to use a pie ring! Otherwise, you will end up with burnt edges!:(
After resisting the temptation and waiting until it cools off completely, it’s like having silky coconut custard on buttery and flaky crust!
Topped with a little bit of whipped cream (or not), accompanied by a coffee or tea, and you have a perfect invitation that your friends won’t be able to resist, or… just a perfect evening with you and your significant other.
I hope, your Coconut Custard Pie will keep you begging for more, but you will be strong enough to stop on slice one:)
As always, Eat Well, Spend Wisely!
- 1 (9 inch) pie crust (use GF pie crust if you want GF pie; recipe above)
- 4 eggs
- 3/4 cup white sugar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 cup heavy cream
- 1 cup half and half (or coconut milk)
- 1/2 cup canned coconut milk
- 1 1/2 cup unsweetened shredded coconut
- 1 tbsp coconut sugar (optional)
- Preheat oven to 400 degrees F.
- Prepare pie crust.
- Beat eggs with sugar until white and fluffy.
- Add salt and vanilla and gradually add both creams and milk.
- Add coconut, reserving about 1/4 cup for the top.
- Pour filling into prepared pie shell and top with reserved shredded coconut (and coconut sugar, if using).
- Cover with pie crust ring.
- Bake at 400 degrees F for 45 min, or until knife inserted into center of pie comes out clean.
- Cool pie completely before serving.
- This Coconut Custard Pie can be 100% gluten-free if you use gluten-free pie crust (recipe above).
- This pie is best the next day when it's perfectly set.
- The coconut sugar I used in this recipe is totally optional.
- I bake this pie in a glass pie dish on a preheated pizza stone, which ensures perfectly done, browned crust all around, even at the bottom.