Here’s a CopyKat-style recipe for Coconut Custard Pie — a creamy, sweet, and coconut-filled dessert that’s just like the classic you’d get at a bakery or restaurant.
Ingredients (9-inch pie)
For the crust:
- 1 unbaked 9-inch pie shell (or homemade)
For the custard filling:
- 3 large eggs
- 1 cup granulated sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups whole milk
- 1/2 cup sweetened shredded coconut
- 1 tbsp butter, melted
Optional topping:
- Whipped cream
- Toasted coconut flakes
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the custard:
- In a mixing bowl, whisk eggs, sugar, salt, and vanilla until smooth.
- Stir in milk, shredded coconut, and melted butter until well combined.
- Fill the crust:
- Pour the custard mixture into the unbaked pie shell.
- Bake:
- Place the pie on a baking sheet (to catch any spills).
- Bake for 50–60 minutes, or until the custard is set but slightly jiggly in the center.
- If the crust or coconut starts browning too fast, cover edges with foil.
- Cool:
- Let the pie cool to room temperature, then refrigerate at least 2 hours to fully set.
- Serve:
- Top with whipped cream and toasted coconut if desired. Slice and enjoy!
Tips for Success
- Use whole milk for a creamier custard.
- Don’t overbake — custard continues to set as it cools.
- Shredded coconut: Sweetened or unsweetened works, but sweetened gives that classic dessert taste.
- Chill before slicing for clean cuts.
If you want, I can also give a shortcut version using sweetened condensed milk that makes it ultra-creamy and even faster to prepare — just like some CopyKat recipes do.
Do you want me to share that version?
