Coconut Custard Pie from Zippy's features a silky, creamy custard infused with rich coconut flavor, nestled in a golden, flaky pie crust, topped with toasted coconut flakes for a delightful texture and tropical taste.
Equipments
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- Saucepan
- Spatula
- Rolling pin
- Pie dish
- Oven
- Baking sheet
- Cooling rack
- Knife
- Pastry brush
Ingredients
- 1 9-inch pie crust (store-bought or homemade)
- 1 can (13.5 oz) coconut milk
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large eggs
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 2 tablespoons unsalted butter
- 1/2 cup toasted coconut flakes
Using full-fat coconut milk rather than light coconut milk is essential to achieve the rich, creamy texture characteristic of Zippy's Coconut Custard Pie. Make sure to measure cornstarch accurately to avoid a too-thick or runny custard filling. Freshly toasted coconut flakes enhance the pie's tropical flavor and add an enjoyable crunch on top. Use a quality pre-made pie crust or prepare your own for a golden, flaky base that holds the custard perfectly. Your copycat version of Zippy's Coconut Custard Pie will capture the iconic silky custard and delightful coconut taste that fans love.
Instructions
- Instructions:
- Preheat oven to 350°F (175°C).
- Roll out and fit the pie crust into a 9-inch pie dish.
- Prick the bottom of the pie crust with a fork.
- Place the pie dish on a baking sheet.
- In a saucepan, combine coconut milk and whole milk.
- Heat over medium heat until just warm; do not boil.
- In a mixing bowl, whisk together sugar, eggs, cornstarch, and salt until smooth.
- Slowly add warm milk mixture to the egg mixture, whisking constantly.
- Pour mixture back into the saucepan.
- Cook over medium heat, stirring constantly, until the custard thickens.
- Remove from heat and stir in vanilla extract, shredded coconut, and butter.
- Pour the custard filling into the prepared pie crust.
- Smooth the top with a spatula.
- Bake for 40-45 minutes or until the center is set.
- Remove from oven and cool on a cooling rack.
- Sprinkle toasted coconut flakes on top of the cooled pie.
- Slice with a knife and serve.
Substitution
Coconut Custard Pie from Zippy's copycat menu offers a smooth coconut-infused custard set in a buttery pie crust and finished with crunchy toasted coconut flakes. You can substitute coconut milk with full-fat evaporated milk combined with shredded coconut to mimic the rich coconut flavor if coconut milk isn't available. For those avoiding eggs, a mixture of cornstarch and silken tofu can serve as a custard thickener while maintaining creamy texture. When using store-bought pie crust, allow it to rest at room temperature before rolling to prevent cracking. Let your pie cool completely on a rack before slicing to ensure the custard sets properly.
Tips
Make sure to preheat your oven to 350degF (175degC) before starting to bake the pie to ensure even cooking. When cooking the custard, keep stirring constantly to avoid lumps and prevent it from curdling or burning. Avoid boiling the milk mixture; heating it until just warm helps create a smooth custard texture. Once baked, let your pie cool completely on a cooling rack before adding toasted coconut flakes to prevent sogginess and to enhance the crisp texture.
Nutritions
Coconut Custard Pie from Zippy's provides a rich source of healthy fats from coconut milk and shredded coconut, which contribute to energy and support metabolism. The pie's custard, made with eggs and milk, offers high-quality protein necessary for muscle repair and maintenance. Toasted coconut flakes add dietary fiber, aiding digestion, while the moderate sugar content should be considered if you're monitoring your carbohydrate intake. Enjoying this pie occasionally can balance indulgence with nutritional benefits.
Storage
Store your Coconut Custard Pie covered loosely with plastic wrap or aluminum foil at room temperature for up to 2 days to maintain its rich texture and prevent the crust from becoming soggy. For longer storage, refrigerate the pie for up to 4 days, ensuring it's tightly covered to preserve the creamy custard and coconut flavor. Avoid freezing, as the custard's texture may degrade upon thawing.
Variation or Alternatives
Substitute canned coconut milk with full-fat coconut cream for an even richer and creamier custard texture. You could experiment by adding a tablespoon of rum or coconut rum to enhance the tropical flavor profile in your custard. Instead of using cornstarch, try arrowroot powder as a natural thickener to achieve a glossy finish and improve digestion. Toast the shredded coconut in a dry skillet before mixing it into the custard to deepen the coconut aroma and add a subtle crunchy contrast to your Coconut Custard Pie.
Allergies
Your Coconut Custard Pie from Zippy's contains eggs, dairy (whole milk and unsalted butter), and coconut, all common allergens that may trigger reactions in sensitive individuals. The pie crust might contain gluten, depending on whether it is store-bought or homemade, which is important for those with gluten intolerance or celiac disease. Always check ingredient labels carefully if you have allergies or dietary restrictions to avoid adverse reactions.
Why this recipe?
Zippy's Coconut Custard Pie is celebrated for its rich, creamy filling made from fresh coconut flakes and a perfectly balanced sweetness that captivates the taste buds. The flaky, golden crust adds a delightful texture contrast, enhancing the overall eating experience. Fans appreciate its authentic Hawaiian flavor profile, making it a standout dessert on the menu. Trying to make your own copycat version allows you to enjoy this iconic treat at home, preserving a beloved taste of Hawaiian culture.