Lattice Coconut-Egg Custard Pie

Yield: One 9-inch deep-dish pie
Texture: Silky custard filling, toasted coconut flavor, flaky crust, golden lattice top
Difficulty: Moderate (custard + lattice assembly)
Flavor Profile: Creamy, lightly sweet, coconut-rich, buttery, classic holiday pie

Ingredients

For the Pie Crust (Two-Crust Recipe for Lattice Top)

Use homemade or store-bought. Homemade option:

2 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar (optional)
1 cup (2 sticks) cold unsalted butter, diced
6–8 tablespoons ice-cold water

Shortcut: 1 box refrigerated pie crusts (2 rounds).

For the Coconut–Egg Custard Filling

4 large eggs
1 cup granulated sugar
¼ teaspoon salt
3 tablespoons cornstarch
2 cups whole milk
1 cup heavy cream
½ cup evaporated milk (optional but adds old-fashioned richness)
1 teaspoon vanilla extract
½ teaspoon coconut extract (optional but wonderful)
1 cup sweetened shredded coconut, divided
2 tablespoons butter

For the Lattice Top

Second crust, cut into 10–12 strips
1 egg (for egg wash)
2 tablespoons cream or milk
1 tablespoon sugar for sprinkling

🥣 Step-by-Step Instructions (LONG, DETAILED)

1. Make or Prepare the Pie Dough

If making homemade:

Whisk flour, salt, and sugar.
Add cold butter and cut in until pea-sized crumbs form.
Add ice water gradually until dough comes together.
Divide into two disks, wrap, and chill 1–2 hours.

If using store-bought:
Keep both crusts chilled until ready to assemble.

2. Prepare the Custard Filling

A stovetop pre-thickened custard prevents a runny pie.

In a medium saucepan, whisk together: eggs, sugar, salt, and cornstarch.
Slowly whisk in the whole milk, heavy cream, and evaporated milk.
Place over medium heat.
Cook, whisking constantly, until mixture thickens enough to coat the back of a spoon.
- This takes 6–10 minutes.
- Do NOT boil—gentle steam only.
Remove from heat.
Stir in vanilla, coconut extract, butter, and ¾ cup of the coconut.
Let the custard cool 10–15 minutes, stirring occasionally.

Note: The custard will thicken in the oven again, but this step prevents sogginess and spills.

3. Prepare the Bottom Crust

Roll one crust into a 9-inch deep pie plate.
Trim edges leaving a slight overhang.
Prick bottom lightly with fork.
Chill in refrigerator while making the lattice.

Chilling prevents shrinking and sogginess.

4. Make the Lattice Strips

Roll out the second crust.
Using a pastry wheel or sharp knife, cut 10–12 strips about ½–¾ inch wide.
Lay strips on a baking sheet and refrigerate so they stay firm.

5. Fill the Pie

Sprinkle the remaining ¼ cup of coconut over the bottom crust.
- This toasts in the oven and acts as a moisture barrier.
Pour the custard filling into the chilled crust.
Smooth the top.

6. Assemble the Lattice Top

Classic Weave Technique:

Lay 5–6 strips parallel across the pie.
Fold back every other strip halfway.
Lay one strip horizontally across.
Unfold the strips.
Fold back the alternating strips and add the next strip.
Repeat until a full lattice is created.

Trim excess dough, tuck edges under, and crimp decoratively.

7. Add Egg Wash

Whisk together:

1 egg
2 tablespoons cream

Brush the lattice gently.
Sprinkle a tablespoon of sugar over the top for sparkle and browning.

8. Bake the Pie

Preheat oven to 375°F (190°C).

Bake:

15 minutes at 375°F (to set the crust)
Reduce heat to 350°F (175°C) and bake 35–45 minutes more

The custard should:

appear set around the edges
jiggle slightly in the center
have a golden, lightly toasted lattice top

If browning too fast, tent with foil.

9. Cool Properly

Let the pie cool on a rack for 3–4 hours.

Do NOT cut early—custard needs time to fully set.

10. Chill (Optional but Recommended)

For a firmer, sliceable custard:
Refrigerate 2–4 hours or overnight.

Serve chilled or room-temperature.

🥥 Serving Suggestions

Dust lightly with powdered sugar
Serve with whipped cream
Add toasted coconut on top
Pair with fresh pineapple or berries for a tropical touch

⭐ Variations

1. Toasted Coconut Version

Toast coconut in a dry skillet until golden
Mix into custard for deeper flavor

2. Old-Fashioned MILK PIE with Coconut

Replace heavy cream with whole milk
Add a pinch of nutmeg on top
Bake longer, thinner custard

3. Coconut Cream–Custard Hybrid

Add 1 tablespoon cream cheese to the warm custard
Makes a richer, silkier slice

4. Golden Coconut Lattice

Brush strips with coconut milk instead of cream
Sprinkle finely shredded coconut on top

5. Deep-South Cornmeal Custard Style

Add 1 tablespoon fine cornmeal to the milk mixture for a thicker, more rustic custard

⭐ Tips for a Perfect Coconut–Egg Custard Pie

Use sweetened shredded coconut for best texture and aroma.
Don’t overcook the stovetop custard—thicken but do not boil.
Chill dough and lattice strips; warm dough collapses.
Let it cool fully or custard will be loose.
Brushing with cream gives a deep golden lattice.
Tent with foil if the lattice darkens too quickly.

OTHER RECIPES

1 each pie shell (9 inch) baked
4 large eggs slightly beaten
1/2 cup sugar granulated
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups milk
1/2 cup coconut shredded
1/2 teaspoon nutmeg
1/3 cup chocolate (semi-sweet) semi-sweet pieces
1 teaspoon vegetable shortening

Several hours ahead: Start heating oven to 350 F.
To eggs, add sugar, salt, vanilla, and milk; beat well.
Add coconut.
Pour into greased 9 inch pie plate that has been set in shallow baking pan; sprinkle with nutmeg.
Set in oven; into baking pan, pour enough hot water to come three fourths way up side of pie plate.
Bake 35 min., or till silver knife inserted in center comes out clean.
Cool at room temperature.
When shell and custard are cool, melt chocolate with shortening over hot, not boiling, water.
Meanwhile, slip custard into shell this way: Tilt custard-filled pie plate a bit.
With small spatula, gently pull custard away from all sides of plate.

To complete loosening, hold plate level with both hands; shake gently.
Now hold custard, tilted, over shell, with far edge of custard just above and close to far edge of shell; shake gently.
As custard slips out, pull plate back toward you till custard is in shell.
To make chocolate top, dip metal or into melted-chocolate mixture and draw it across top of pie in crisscross manner, dipping skewer into chocolate as needed.
Let settle a few minutes; then serve at once...enjoy it !
egg-custard-pie-with-fresh-peaches

VIDEO:

Impossible Caramel-Egg Custard Pie

Impossible Caramel–Egg Custard Pie

Ingredients

For the Caramel

¾ cup granulated sugar
2 tbsp water

For the Custard

4 large eggs
1 (12-oz / 354 ml) can evaporated milk
1 cup whole milk
½ cup granulated sugar
2 tsp vanilla extract
Pinch of salt

Instructions

1. Make the Caramel Base

In a small heavy saucepan, combine ¾ cup sugar + 2 tbsp water.
Cook over medium heat, swirling (don’t stir), until the sugar melts and turns deep golden amber.
Quickly pour the caramel into a 9-inch deep pie dish, tilting to coat the bottom evenly.
Set aside to cool and harden.

2. Make the Impossible Custard

Heat oven to 350°F (175°C).
In a bowl, whisk together:
- 4 eggs
- evaporated milk
- whole milk
- ½ cup sugar
- vanilla
- salt
Whisk until smooth — mixture will be thin.
Pour gently over the hardened caramel in the pie dish.

3. Bake

Place the pie dish into a larger baking pan.
Pour hot water into the larger pan halfway up the pie dish (water bath).
Bake 45–60 minutes, or until:
- center is just slightly jiggly,
- a knife inserted near the center comes out clean.

4. Cool & Flip

Cool completely, then chill for at least 2 hours.
Run a thin knife around the edges.
Invert onto a plate in one motion.
The caramel will flow over the custard like flan.

Texture & Flavor

✔ Ultra-smooth custard
✔ Buttery caramel top
✔ Soft "impossible" crust formed during baking
✔ Very flan-like but sliceable

ANOTHER RECIPES

2 cups milk
1/4 cup butter melted
4 large eggs
1 teaspoon vanilla extract
1 cup brown sugar
1/2 cup biscuit baking mix (bisquick)
1/2 cup coconut flaked, optional

Egg Custard Pie Recipe Instructions

Combine all ingredients except coconut in a blender; blend at high speed for 15 seconds or until smooth.
Pour into a greased 10-inch pie place.
Sprinkle coconut on top, if desired.
Bake at 350 degrees for 40 to 45 minutes or until knife inserted in center comes out clean.
Cool completely before cutting...enjoy the egg custard pie with caramel !
Egg custard pie recipes: amazing-egg-custard-pie

VIDEO:

Easiest Egg Custard Pie Recipe

Deep Dish Egg Custard Pie

Ingredients

1 deep-dish 9-inch unbaked pie crust
5 large eggs
1 ¼ cups sugar
3 cups whole milk
1 tsp vanilla extract
½ tsp ground nutmeg (or to taste)
Pinch of salt

Instructions

Preheat oven to 350°F (175°C).
Place your deep-dish pie crust into a deep 9-inch pie pan.
In a large bowl, whisk eggs until smooth.
Add sugar, milk, vanilla, nutmeg, and salt. Whisk well — the mixture will be thin.
Pour custard filling into the crust slowly so it doesn’t spill.
Bake 55–70 minutes, or until:
- the center is mostly set (slightly wiggly),
- a knife inserted 1 inch from the center comes out clean.
Cool completely at room temperature so it firms up.
Serve chilled or room temperature.

Deep Dish Tips

Use whole milk or even a mix of milk + cream for the thickest custard.
If the crust browns early, cover edges with foil halfway through baking.
For extra smooth custard, strain the mixture before pouring it into the crust.

ANOTHER RECIPES

Egg Custard Pie Recipe Ingredients

* 4 Large eggs
* 1 1/2 c. sugar
* 1 c. evaporated lowfat milk
* 3/4 c. fresh lowfat milk
* 5 tbsp. flour
* 1/2 teaspoon salt
* 1 3/4 teaspoon vanilla
* 2 tbsp. melted butter
* 1/4 teaspoon nutmeg

Egg Custard Pie Recipe Instructions:

1. Blend all ingredients. Pour into .

Bake for 45 min at 350 degrees.

May sprinkle extra nutmeg on top before baking.
The egg custard pie recipe is ready...enjoy it !
old-fashion-egg-custard-pie.

VIDEO:

Egg Custard Pie With Meringue

Here is a classic recipe for a rich Egg Custard Pie finished with a fluffy Meringue Topping.

🥧 Classic Egg Custard Pie with Meringue

This recipe makes one 9-inch pie.

🍽️ Ingredients

For the Pie Crust

1 (9-inch) unbaked pie crust (store-bought or homemade)

For the Custard Filling

3 large Egg Yolks
3 large Whole Eggs
$\frac{3}{4}$ cup Granulated Sugar
$\frac{1}{2}$ teaspoon Salt
2 cups Whole Milk or half-and-half (do not use skim)
1 teaspoon Vanilla Extract
$\frac{1}{4}$ teaspoon fresh ground Nutmeg (for dusting)

For the Meringue Topping

4 large Egg Whites (must be at room temperature)
$\frac{1}{2}$ cup Granulated Sugar
$\frac{1}{2}$ teaspoon Cream of Tartar (or 1 tsp lemon juice)
$\frac{1}{2}$ teaspoon Vanilla Extract

🔪 Instructions

1. Prepare and Bake the Custard

Preheat your oven to $350^\circ \text{F}$ ( $175^\circ \text{C}$ ).
Blind Bake the Crust (Recommended): To prevent a soggy bottom, lightly prick the bottom of the unbaked crust with a fork. Bake for 10 minutes until set, then let it cool slightly.
Mix the Custard: In a large bowl, whisk together the egg yolks, whole eggs, sugar, and salt until the mixture is light yellow and slightly frothy.
Warm the Milk: Gently warm the milk (do not boil) on the stovetop or in the microwave.
Temper the Eggs: Slowly and constantly pour the warm milk into the egg mixture while whisking rapidly. This tempering process prevents the eggs from scrambling.
Stir in the vanilla extract.
Bake: Pour the custard mixture into the pre-baked crust. Dust the top lightly with nutmeg.
Bake for 35 to 45 minutes. The pie is done when the edges are set and a knife inserted about one inch from the edge comes out clean, but the center still has a slight jiggle.

2. Prepare the Meringue

Once the custard is set, remove the pie from the oven and increase the oven temperature to $400^\circ \text{F}$ ( $200^\circ \text{C}$ ).
In a clean, grease-free bowl, beat the room-temperature egg whites with the cream of tartar until soft peaks form.
Gradually add the $\frac{1}{2}$ cup of granulated sugar, one tablespoon at a time, continuing to beat until the sugar is fully dissolved and stiff, glossy peaks form. The meringue should hold its shape firmly.
Beat in the vanilla extract.

3. Top and Finish

Immediately spread the meringue over the hot pie, ensuring the meringue touches the crust all the way around the perimeter. This seal prevents the meringue from shrinking or weeping. Create decorative peaks with the back of a spoon.
Return the pie to the $400^\circ \text{F}$ ( $200^\circ \text{C}$ ) oven for 5 to 8 minutes, or until the peaks of the meringue are lightly golden brown.
Cooling (Crucial Step): Remove the pie and allow it to cool completely on a wire rack for at least 2 hours before slicing. Do not refrigerate until the pie is fully cooled, as a rapid temperature change can cause the meringue to "weep" (secrete liquid).

Enjoy this classic, comforting dessert!

Egg Custard Pie With Meringue VIDEO