Pioneer Woman Coconut Custard Pie

The Pioneer Woman’s Coconut Custard Pie has a flaky, buttery pie crust that is filled with a custard that is rich and creamy, along with fragrant, toasted coconut. No matter the season, this Coconut Custard Pie will always be a hit with the whole family.

Here, I’ll give you as much information as I can about making a perfect Coconut Custard Pie. If you have any questions about the recipe or would like some helpful hints, feel free to read through the accompanying FAQ and tips.

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Is Coconut Custard Pie The Same As Coconut Cream Pie?

Despite their similar names, Coconut Custard Pie and Coconut Cream Pie are two very different sweets. The crucial difference between Custard Pie and Cream Pie is that the former uses a baked filling while the latter does not.

How Do You Know When Coconut Custard Pie Is Done?

When the top of the coconut custard pie is golden brown and a knife inserted in the middle comes out clean, the pie is done. It usually takes around 45-50 minutes until the pie is perfectly cooked.

How to Toast Coconut Flakes in the skillet?

Put the coconut in a deep skillet and level it out so it’s in one layer. Cook the coconut over low to medium heat, turning frequently, until it begins to become golden (about 5-10 minutes). Take the coconut out of the pan and place it in a single layer on a baking sheet.

How to Toast Coconut Flakes in the Microwave?

Place the half cup of shredded sweetened coconut on a microwave-safe dish. To microwave, use intervals of 15 seconds, stirring between each. Keep toasting in the microwave until it reaches your preferred level of crispness.

How To Make Pioneer Woman Coconut Custard Pie?

Start by preheating your oven to 325 degrees F.
Next, you want to line a 9-inch deep-dish pie plate with the pie crust and flute the edges.
Combine sugar, flour, and salt in a medium bowl and mix well.
Go ahead and add the milk, butter, eggs, vanilla, almond, and nutmeg. Make sure to stir until everything is combined well.
Stir in the coconut flakes and mix well.
Place your Pioneer Woman custard pie on the bottom rack of the oven and allow it to bake for about 45 to 55 minutes, until the filling is firm and starting to puff up and the top of the pie is a golden color.
The pie should be no longer jiggly loose in the center, so go ahead and remove it from the oven and place it on a cooling rack.
Finally allow your Pioneer Woman coconut custard pie to cool completely to room temperature before slicing it.

What To Serve With Pioneer Woman Coconut Custard Pie?

Frequently Asked Questions

How Long Coconut Custard Pie Last At Room Temperature?

It is recommended that a coconut cream pie can be kept at room temperature for no longer than two hours.

How long Coconut Custard Pie at the fridge?

Coconut custard pie will keep for 2 days if refrigerated properly. If you want to store your Coconut Custard Pie in the refrigerator, let it cool to room temperature before covering it with plastic wrap. Remember that if you keep Coconut Custard Pie for too long, the crust will become mushy.

Can I Freeze Coconut Custard Pie?

Coconut custard pies should not be frozen. To elaborate, the materials just won’t survive the freezer’s colder temperatures. The nature of the filler ingredient prevents it from becoming sufficiently solid after freezing.

Why Did My Coconut Custard Pie Crack?

When a custard is overcooked, which causes the egg proteins to coagulate too much, cracks appear in the surface of the custard.

Why Is My Coconut Custard Pie Watery?

In case your custard is runny, it’s possible that you undercooked it. If it doesn’t thicken when you bring it to a low boil, try adding a slurry made of equal parts cornstarch and water and whisking it in. Add the combined ingredients to the heated custard and stir until smooth. To thicken, bring to a boil while stirring.

Why Does My Custard Taste Like Eggs?

There is a persistent and unpleasant eggy flavor that stays put. Crosby speculates that this is due to the release of sulphur from the breakdown of the amino acids cysteine and methionine when exposed to high temperatures.