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:

EGG CUSTARD PIE RECIPES

Lattice Coconut-Egg Custard Pie