Indulge in the ultimate tropical delight with this exquisite Coconut Custard Pie. Each bite offers a blissful escape, presenting a dessert that is sumptuously thick, wonderfully creamy, and intensely infused with vibrant coconut flavor. This isn’t just a pie; it’s a celebration of all things coconut, crafted to perfection for an unforgettable culinary experience.
For those who share our profound love for coconut desserts, this Coconut Custard Pie stands out as a true masterpiece. Its rich texture and authentic flavor profile make it an instant classic, easily joining the ranks of our other cherished coconut creations. If you’re eager to explore more coconut-infused delights, be sure to try our popular Coconut Cream Pie, a timeless treat known for its silky filling, or delve into the decadent layers of this unique Coconut Cheesecake Pie. Each offers a distinct experience, but all promise that irresistible taste of coconut perfection.
As a passionate home baker, the quest for inspiring new recipes is a constant adventure. There’s a particular joy that comes from flipping through the pages of a well-loved cookbook, discovering flavors, and imagining the aroma filling your kitchen. This year, my culinary journey led me to a delightful achievement: completing 52 cookbook reviews. While I adore diving into new baking books and sharing my findings, there’s a certain satisfaction in reaching a goal, and now I’m ready to savor the journey at a slightly more relaxed pace.
One of the most memorable finds from this year’s collection, and indeed the inspiration for this amazing Coconut Custard Pie, was Donna Bell’s Bake Shop. I initially heard about this charming cookbook while watching the Rachael Ray Show, featuring Pauley Perrette. As a long-time fan of NCIS, I was captivated to learn that she co-owned a beloved bakery with her two closest friends. This revelation piqued my interest immediately – a celebrity-endorsed bakery known for its heartwarming, homemade treats? It sounded like a dream come true for any baking enthusiast.
Naturally, this book swiftly made its way onto my must-have list, and it wasn’t long before it mysteriously appeared in my Amazon cart (a common phenomenon for dedicated cookbook collectors!). Upon arrival, Donna Bell’s Bake Shop lived up to its promise, proving to be a treasure trove of delightful baking recipes. It perfectly blends comforting old-time favorites, like classic chocolate chip cookies and zesty lemon bars, with an abundance of exciting new creations that beckon to be tried. Recipes such as the Cinnamon Almond Cranberry Coffee Cake and Apple Filled Sweet Biscuits with Homemade Caramel Sauce are already on my list to explore. The book’s charm extends beyond its recipes; it’s filled with personal anecdotes and lifestyle photos that beautifully tell the story of the bake shop and the friendship behind it, making it much more than just a collection of instructions. It truly captures the spirit of home baking and community.
Here’s a closer look at what makes Donna Bell’s Bake Shop a standout addition to any kitchen:
Number of Photos: Abundant. Most recipes are accompanied by inviting photographs, showcasing the finished products beautifully. Beyond the recipes, the book is rich with personal and lifestyle photos, offering a glimpse into the heart and history of the bakeshop, enhancing the overall storytelling experience.
Difficulty Level of Recipes: Moderate. While the recipes are baking-focused, which often implies a certain level of precision, they are surprisingly approachable. I consider them medium difficulty, primarily because baking inherently requires a bit more attention to detail than some cooking methods. However, for anyone with a basic comfort level in the kitchen, these recipes will be a breeze. The instructions are clear, and the techniques are straightforward, making them accessible even for those looking to expand their baking skills.
Availability of Ingredients: Readily Accessible. You won’t need to embark on a scavenger hunt for exotic components here. The recipes rely on common pantry staples like flour, sugar, butter, and other everyday ingredients that are easily found at any local grocery store. This focus on accessible ingredients makes the recipes practical and enjoyable for everyday baking.
Beyond the recipe for this heavenly Coconut Custard Pie, here are just a few more irresistible recipes from Donna Bell’s Bake Shop that I’m eager to try:
- Cheddar Pimento Biscuits
- Blueberry-Filled Sweet Biscuits with Vanilla Sauce
- Zucchini Walnut Bread
- Cinnamon Scones with Maple Glaze
- Peach Muffin Streusel
- Maple Walnut Pie Bars
- Southern Cherry Chess Bars
- Butter Pecan Cake with Buttercream Frosting
Ready to discover your next favorite recipe? You can purchase Donna Bell’s Bake Shop on Amazon and embark on your own delightful baking journey.
My adoration for coconut knows no bounds, so when I stumbled upon the recipe for this Coconut Custard Pie in Donna Bell’s Bake Shop, I knew it was destined for my kitchen. This pie immediately intrigued me because it defies typical pie conventions, being baked in a springform pan. This method gives it a unique structure, creating what feels like a delightful hybrid – part luxurious cake, part comforting pie. Regardless of how you categorize it, one thing is certain: its taste is absolutely divine!
What truly sets this Coconut Custard Pie apart is its profound, undeniable coconut flavor. There’s no subtle hint here; it’s a bold and beautiful celebration of tropical sweetness. This rich flavor profile is achieved through a generous combination of ingredients: an abundance of shredded coconut is incorporated into the filling, complemented by the creamy sweetness of cream of coconut, and further enhanced by a hint of pure coconut extract. Every element works in harmony to deliver an authentic and intense coconut experience that will transport your taste buds to a tropical paradise with each bite.
The foundation of this extraordinary pie is not a traditional flaky pastry, but a wonderfully buttery shortbread crust. This crust is a revelation in itself – rich, tender, and subtly sweet, providing the perfect counterpoint to the creamy filling. While the very bottom of the crust tends to become moist and meld with the custard, the sides retain their delightful crispness, creating a textural contrast that makes every forkful interesting. The center of the pie is where the magic truly happens: a creamy, almost gooey custard that is simply awesome. Its smooth texture and intense coconut flavor, combined with the slightly chewy shredded coconut, make for an incredibly satisfying dessert.
If you consider yourself a true coconut aficionado, this Coconut Custard Pie is unequivocally for you. It’s more than just a dessert; it’s an experience that promises to delight with its rich flavor, unique texture, and comforting charm. Prepare to fall in love with your new favorite coconut creation!
More Irresistible Coconut Desserts to Explore
If you can’t get enough of that delightful tropical flavor, here are a few more of our absolute favorite coconut dessert recipes that are sure to satisfy your cravings:
- Lemon Poke Cake with Coconut: A vibrant, moist cake infused with bright lemon and sweetened coconut.
- Coconut Bundt Cake: A show-stopping cake, rich with coconut flavor and perfect for any gathering.
- Classic Coconut Macaroons: Chewy, sweet, and perfectly golden, these simple cookies are always a hit.
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Coconut Custard Pie
Pin Recipe
Ingredients
Shortbread Crust
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup cold unsalted butter, cut into small pieces
Coconut Filling
- 1/4 cup unsalted butter
- 6 large eggs
- 1 1/2 cups granulated sugar
- 1 cup milk (whole recommended)
- 1 cup sweetened cream of coconut, such as Coco Lopez
- 2 teaspoons vanilla extract
- 2 teaspoons coconut extract
- 4 cups sweetened flaked coconut
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 350ºF (175ºC). Lightly spray a 9-inch springform pan with cooking spray.
- Prepare the shortbread crust: In a food processor fitted with a steel blade, combine the flour, sugar, and salt. Pulse briefly to mix. Add the cold butter pieces and continue pulsing until the mixture resembles coarse crumbs. (Alternatively, for a hand-mixed crust, whisk flour, sugar, and salt in a large bowl. Cut in the butter with your fingers or a pastry blender until coarse crumbs form.)
- Press the crust mixture firmly onto the bottom and 1 inch up the sides of the prepared springform pan.
- Melt the 1/4 cup butter (for the filling) in a small saucepan over low heat or in a small bowl in the microwave. Set aside to cool slightly.
- In a large mixing bowl, lightly whisk the eggs. Add the granulated sugar and whisk until well combined. Incorporate the cooled melted butter, milk, cream of coconut, vanilla extract, and coconut extract, stirring until smooth. Gently fold in the sweetened flaked coconut, 1/4 cup all-purpose flour, and 1 teaspoon kosher salt until just combined. Pour this delicious coconut filling over the prepared crust in the springform pan. Cover the pan tightly with aluminum foil and place it on a baking sheet to catch any potential drips.
- Bake in the preheated oven for approximately 75 minutes, or until the center of the pie is mostly set but still has a slight jiggly movement when gently shaken. Carefully remove the foil and continue baking for another 10 to 15 minutes, or until the pie is beautifully golden brown and firm to the touch in the center.
- Allow the pie to cool in the pan for 5 minutes. Then, run a thin knife carefully around the edges of the pie before unlatching the springform pan and removing the sides. Let the pie cool completely at room temperature for at least 30 minutes. For the best texture and flavor, cover the cooled pie and refrigerate it overnight before serving. This allows the custard to fully set and the flavors to deepen.
Recipe Notes:
Recipe source: Donna Bell’s Bake Shop Cookbook.