Next, add in the eggs, one at a time, and mix well after each addition until they’re fully integrated. The mixture will begin to look creamy—this is when I love to pause and appreciate how good it smells! Gradually stir in your milk, vanilla extract, flour, baking powder, and salt. When I make this pie, I like to use coconut milk instead of regular, as it enhances that coconutty flavor and gives it a richer texture. After blending everything, fold in the shredded coconut carefully to maintain all those lovely textures.
Now pour the batter into a greased 9-inch pie dish. Don’t worry if it looks a little thin; that’s just what we want to achieve that magical custard effect. Bake the pie for 40-50 minutes, or until the edges are set and the center has just a slight jiggle. My oven tends to run hot, so I check it at the 40-minute mark. When you remove it, let it cool at room temperature then transfer to the fridge for a couple of hours to chill completely. I find that chilling deepens the flavors and makes it even more enjoyable!
Pro Tips for Best Results
One of the first things I learned when making this pie is to ensure that your ingredients are at room temperature. I’ve tried rushing this process, thinking it wouldn’t make that much difference, but oh boy, was I wrong! Room temperature eggs blend much better, leading to a smoother and more luscious custard. Trust me, it’s worth waiting for those eggs to warm up.
Another tip I’ve picked up is to use fresh coconut if you can find it! Shredded coconut adds texture, but fresh coconut has an incredible taste that elevates your pie to the next level. If you’re feeling adventurous, try toasting the coconut before mixing it in; this little step adds a wonderful twist and depth of flavor that I absolutely adore!
Lastly, be careful with the baking time. Each oven is different, and I always advise checking on your pie at the 35-minute mark. You want the center to be just set but with a slight jiggle when shaken. If you bake it too long, the custard can become too firm, and we definitely don’t want that.
Common Mistakes to Avoid
One mistake I’ve made in the past is not properly greasing the pie dish. I can’t tell you how frustrating it is to flip the slice onto a plate only for half of the pie to stick behind! So, take a moment to grease your dish well. I typically use a bit of melted butter with a pastry brush for an even coating. This ensures a smooth release and beautiful slices every time. (See the next page below to continue…)