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Active Time
1 hour 15 minutes
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Total Time
6 hours 45 minutes (includes cooling)
Shredded, sweetened coconut acts as both flavoring agent and lone sweetener in this baked custard pie.
Ingredients
6–8 servings
For pie shell
For filling
For topping
Special Equipment
Make pie shell:
Step 1
Whisk together flour and salt in a large bowl. Cut 6 tablespoons butter into 1/2-inch cubes, then blend into flour with your fingertips or a pastry blender until mixture resembles coarse meal. Cut another 6 tablespoons butter into 1/2-inch cubes, then blend into flour in same manner until mixture has small (roughly pea-size) butter lumps.
Step 2
Drizzle evenly with 4 tablespoons ice water and gently stir with a fork until incorporated. Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.) Gather dough into a ball in bowl, then flatten into a 5-inch square on a sheet of wax paper. Wrap dough in wax paper and chill 30 minutes.
Step 3
Cut remaining 3 tablespoons butter into very thin slices. Roll out dough on a floured surface with a floured rolling pin into a 13- by 11-inch rectangle (1/3 inch thick). Arrange dough with a short side nearest you and place butter slices evenly over dough, then fold dough into thirds like a letter: bottom third up and top third down over dough.
Step 4
Turn dough so a short side is nearest you and roll dough into a 13- by 11-inch rectangle (1/3 inch thick) again, then fold dough into thirds like a letter once more. Brush off any excess flour, then wrap dough in wax paper and chill at least 3 hours.
Step 5
Preheat oven to 375°F.
Step 6
Roll out dough on floured surface with floured rolling pin to a rough 16-inch square, then fit into a 10-inch (6-cup) glass pie plate. Trim excess dough, leaving a 1-inch overhang, then fold overhang under to form a rim (baked crust will not hold a crimp). Line pie shell with foil and fill with pie weights. Bake in middle of oven until edge of pastry is set and pale golden, 17 to 20 minutes.
Step 7
Carefully remove foil and weights, then prick bottom and side of pie shell all over with a fork. Bake, pricking again if any large air pockets form, until pie shell is golden all over, about 15 minutes more. (Leave oven on.)
Make filling while pie shell bakes:
Step 8
Beat eggs in a large bowl with an electric mixer at medium speed until combined well. Beat in sugar, milk, half-and-half, vanilla, and salt, then stir in flaked coconut.
Bake pie:
Step 9
Pour custard into hot pie shell and cover edge of pie with a pie shield or foil (to prevent overbrowning). Bake in middle of oven until custard is set 2 inches from edge but still jiggles slightly in center, 30 to 40 minutes. (Leave oven on.) Cool pie completely on a rack, about 1 1/2 hours.
Make topping while pie cools:
Step 10
Reduce oven temperature to 350°F.
Step 11
Spread coconut shavings in a shallow baking pan and bake in middle of oven, stirring once, until pale golden, about 5 minutes (watch carefully, since coconut burns easily). Cool in pan on rack.
Step 12
Just before serving, beat cream with sugar and vanilla in a bowl with cleaned beaters at medium speed until it just holds soft peaks. Spread cream over pie and sprinkle with toasted coconut.
Dough can be chilled, wrapped well in plastic wrap, up to 1 day.
Leave a Review
Reviews (19)
Back to TopI didn't listen to the bad reviews and I should have. It was inedible. It broke (separated) which ruined it. I will throw it out and try the Martha Stewart recipe.
galemur
Phoenix
3/19/2013
Everyone loved this, it is eggy but no one complained. Can't waiyt to make it again
Anonymous
adkmnts, NY
3/19/2011
UGH!what a waste of ingredients this was. sure, the flavor is okay...if you close your eyes and disregard the texture all together. i made no substitutions (in the filling), and all i ended up with was a curdled, greasy (!) mess. i don't know what happened, but the filling is like scrambled eggs and water. gross. what a disappointment!
jessluna
atl ga
12/23/2009
Wonderful! I was worried when some reviews said the pie was to eggy so I made some minor changes to avoid that result. I reduced the whole milk to 11/2 cups and replaced the 1/2 cup with coconut milk, I also added 1/4 tsp more of vanilla. The result was superb. This is the best coconut custard pie I have had in years. If you have never been a fan give this recipe a try it is worth it!
klevalle
Bedford ,Ny
6/10/2009
Really, really overly 'eggy.' My husband took two bites, said he had already had scrambled eggs for breakfast, and we threw the entire pie in the garbage.
blbooth
Reading, MA
4/19/2009
Wonderful Pie....fast, easy, simple ingredients and everyone loved it!! I added a little nutmeg for my own taste.
Anonymous
overland park, ks
1/17/2009
Made this for coconut custard pie lovers. Got rave reviews. I also made the best-ever pie crust recipe & found it easy & tasty.
kathleenrl
Easton, CT
6/21/2008
I made this for Thanksgiving and it was hit. I used the best-ever pie crust recipe instead of the one given. I used a 10" pie dish and had way too much filling. Next time will plan to make an additional small pie with the remaining filling.
Anonymous
Chicago
12/13/2007
I'm not sure what happened with this recipe. I followed it exactly, and first of all, it yields way too much for one pie crust. Second, the taste was ok but the consistency was so dense, not like a custard at all. I would not make it again.
Anonymous
Long Island, NY
11/2/2007
I don't bake much, but this is a testament to epicurious.com and it's impact on my cooking. My wife refuses to buy CC pies at the supermarket, I am now the prefered source of desert. I personally liked the denser consistancy, and I upped the coconut a bit. We thought the topping was overkill, and used Pilsbury pie crust, sacrilege, I know, but it makes for a easy, yummy experience.
truebob
Hollywood FL
10/15/2007
This is a fantastic pie. It disappeared within minutes! I used the "Best-Ever Pie Crust" instead - it's much simpler and it was great. One caution, though. Don't prick the crust with a fork after baking it with the weights as the recipe says - this will leave holes in the crust and cause the filling to leak out, causing a soggy crust. Just bake with weights, then without for about 9 minutes more before filling the shell.
eraustin
8/11/2007
I have made this pie many times and everyone requests it! The only negative comment I would have is that the crust is too involved and not as good as it should be for how time consuming its. By the 3rd time i made it, I substituted with a much easier pie crust recipe and it is just as good. Like the others say - the custard is a very 'eggy' consistency, but that is what makes it so delicious. It's an excellent contrast with the whipped cream/toasted coconut topping. Couple of suggestions: It is too much for one 10" pie so sometimes I make two 9" instead - it works. Also, I find that the vanilla extract is completely unneccessary in the whipped topping - just a little sugar will do.
kostling
NYC
11/22/2005
Every time I have made this pie I get raves and requests for the recipe.
hyem
Wayne, New Jersey
11/10/2005
我喜欢这道菜,但我同意太eggy. I also think the texture of the filling is not creamy enough. I suppose I prefer the traditional coconut 'cream' pie which uses only yolks and more cream (and yet I do typically like custard).
White Rabbit
Austin, TX
8/8/2005
My parents are coconut custard connoiseurs and they went nuts for this recipe. They both agreed, pie crust is not needed. All you need is the filling in a pretty dish with a dollop of fresh whipped cream and some toasted coconut on top. Superb.
Anonymous
Voorheesville, NY
2/20/2005
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