Pioneer Woman Coconut Custard Pie Recipe
This Pioneer Woman Coconut Custard Pie Recipe features eggs, milk, coconut, and vanilla baked into a smooth, lightly sweet custard with a golden top.
Equipment
- 9-inch pie dish
- Mixing bowls (medium and large)
- Whisk
- Measuring cups and spoons.
- Spatula
- Baking sheet (to place under the pie dish)
- Oven mitts
Ingredients
- 1 unbaked 9-inch pie crust
- 3 large eggs
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups whole milk
- 1 tablespoon melted butter
- 1 cup sweetened shredded coconut
- Optional: 1/4 teaspoon nutmeg for extra warmth
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Place a baking sheet on the lower rack—this helps catch any spills and ensures even heat distribution.
Step 2: Prepare the Custard Base
- In a large mixing bowl, whisk together the eggs, sugar, and salt until smooth and slightly pale. Take your time here—this step sets the foundation for a silky custard.
Step 3: Add Liquids
- Pour in the milk, melted butter, and vanilla extract. Whisk gently until everything is fully combined and smooth.
Step 4: Fold in Coconut
- Stir in the shredded coconut. You’ll notice it floating slightly—that’s perfectly normal. It will redistribute as it bakes.
Step 5: Assemble the Pie
- Pour the mixture into your unbaked pie crust. Sprinkle a pinch of nutmeg on top if you like a hint of spice.
Step 6: Bake
- Carefully place the pie in the oven and bake for 45–50 minutes. The center should be set but still slightly jiggly.
Step 7: Cool Completely
- Let the pie cool at room temperature for at least 2 hours. This step is essential—it allows the custard to fully set.
Step 8: Slice and Serve
- Slice gently and serve as is, or with a dollop of whipped cream for extra indulgence.
Notes
- Always whisk gently—too much air can affect texture
- Use fresh eggs for best results
- Bake in the center rack for even cooking
- Cover edges with foil if crust browns too quickly