Coconut Custard Pie: Make a Copycat Version of Entenmann's Classic Pie

Entenmann's Coconut Custard Pie was a popular dessert back in the day, but unfortunately was discontinued too early. If you've found yourself dreaming of it, or just a coconut pie in general, here's a recipe that's very close to the Entenmann's one. It'll impress your guests who usually only get to eat the likes of cheesecake, meringue pie, and pumpkin pie.

Bunny's Warm Oven's Ultimate Coconut Custard Pie

Mary Bostow's coconut custard pie recipe is full of flavor and texture, and almost like the Entenmann one.

"I flipped through an entire book dedicated to pies and nothing popped at me and then I remembered I had a bag of shredded coconut in my cabinet that I had purchased to make crispy coconut cookies - which I haven't gotten around to - so, I decided on a Coconut Custard Pie. This is actually one of my favorite pies from my youth. I remember my Dad bringing home the Entenmann's version from the supermarket when I was a kid," the writer behind Bead Yarn & Spatula shared.

For this recipe you can use any pie crust or pie shell recipe, or a ready made one from the store. If you take the latter route, you'll only need the pie filling ingredients. Keep in mind that coconut cream pie is a different dessert entirely from coconut custard pie. In the custard version, you'll actually cook the pie, much like its cousins buttermilk pie, pecan pie, chess pie, and egg custard pie. The cream version is a no bake affair along the lines of banana cream pie or key lime pie.

Grab unsalted butter, large eggs, all-purpose flour, 1/2 cup sugar, sweetened coconut, whole milk at room temperature, vanilla extract, a teaspoon salt, and nutmeg. You may be able to substitute with coconut milk if you really like the coconut flavor, or add in extra coconut extract for an extremely strong taste. You can also throw on some toasted coconut shavings.

Prep time should only take about 20 minutes. While doing so, preheat oven to 350 and lay crust into a 9-inch pie plate or pie pan. You won't need the baking sheet for this one.

Start the filling in a large bowl, mixing together the melted butter, eggs, flour, sugar, coconut, milk, and teaspoons vanilla. While whisking, make sure sugar is dissolved. Using room temperature milk should help with that.

Pour the custard filling into the pie plate and sprinkle a little bit of nutmeg on top. Bake for 45 -60 minutes, covering the crust with strips of foil for the first 25 minutes only. You want it to get to a golden brown eventually. The finished pie should be a little bit jiggly and will firm up after cooling. This should take a total time of about 1 hour and 20 minutes.

After removing the pie, let it cool. While doing so you can throw some unsweetened coconut flakes or sweetened shredded coconut on top for texture, especially if you love coconut.

After the pie is completely cooled, it'll be ready to be devoured. Serve it with some ice cream or whipped cream. It also makes for a perfect Easter pie or summer picnic pie. Enjoy!