Forget the ordinary – this isn’t your average fruit pie. My coconut peach pie features a luscious, cooked custard that’s bursting with the sunny sweetness of peaches and the tropical notes of coconut. The smooth filling, made easily with convenient canned peaches, provides a delightful contrast to the pillowy meringue that graces the top, nestled in a flaky pie crust. It’s a symphony of textures and tastes that will have everyone asking for a second slice.
How to Make Coconut Peach Pie
Get ready to discover the magic of this delicious coconut peach pie that you’ll be so glad you stumbled on once sampling its unique celebration of flavors. Are you ready to start baking? Let’s gather up what we’ll need.
Filling Ingredients:
½ cup granulated sugar
4 tablespoons cornstarch
2 tablespoons all-purpose flour
¼ teaspoon salt
1 ½ cups milk
3 large egg yolks, slightly beaten
1 teaspoon vanilla extract
½ cup grated coconut (sweetened or unsweetened, depending on your preference)
2 cans (15 ounces each) sliced peaches, drained
Meringue Topping Ingredients:
¼ cup granulated sugar
3 large egg whites, at room temperature
¼ teaspoon cream of tartar
1 teaspoon vanilla extract
Instructions:
Step 1: Prepare and Prebake the Pie Crust
- Prepare your favorite 10-inch pie crust, but I recommend my easy and foolproof oil pie crust recipe.
- Once assembled, place the pie crust in your well-greased pie pan and gently prick the interior with a fork (this prevents shrinking) before sending it to a preheated 450-degree oven to bake for approximately 10-12 minutes. Keep a close eye on it, as baking times can vary depending on your oven. The crust is ready when it is slightly browned in some spots.
- Remove the prebaked pie crust from the oven and set it aside to cool slightly while you prepare the filling. The reason you allow the crust to cool slightly before pouring in the filling is to prevent it from softening too much.
Step 2: Prepare the Coconut Peach Custard Filling
- In a medium saucepan, you want to whisk together the granulated sugar, cornstarch, all-purpose flour, and salt until well combined.
- Gradually whisk in the milk to smooth and eliminate any lumps.
- Place the saucepan over low heat and cook, stirring constantly, until the mixture begins to thicken. This should take approximately five minutes. The custard is ready when it coats the back of a spoon.
- Remove the saucepan from the heat. Gradually whisk a small amount of the hot custard into the slightly beaten egg yolks to temper them (this prevents them from scrambling).
- Pour the warmed egg yolk mixture back into the saucepan and return it to low heat. Cook, stirring constantly, for another one or two minutes, or until the filling has thickened further. Be careful not to boil.
- Remove the saucepan from the heat and stir in the vanilla extract and sweetened shredded coconut.
Step 3: Prepare the Peaches
- Open both cans of sliced peaches (15 ounces each). I usually buy the peaches packed in 100% natural juice instead of the variety in heavy syrups.
- Drain the peaches thoroughly. If using the peaches in 100% natural juice, I like to reserve the juice for another use, such as adding to other fruit juices or lemonade. You can even add it to smoothies.
- Slice the drained peaches into smaller, bite-sized pieces.
- Gently fold the sliced peaches into the warm coconut custard filling.
Step 4: Prepare the Meringue Topping
- In a clean, grease-free bowl, beat the egg whites with the cream of tartar (or ⅛ teaspoon of salt if you don’t have cream of tartar) using an electric mixer on medium speed until soft peaks begin to form.
- Gradually add the granulated sugar, a little at a time, while continuing to beat on medium-high speed. Beat until stiff, glossy peaks form and the sugar is completely dissolved.
- Stir in the vanilla extract.
Step 5: Assemble and Bake the Pie
- Pour the warm coconut peach filling into the prepared and slightly cooled prebaked pie crust.
- Spread the meringue evenly over the top of the filling, ensuring it touches the crust all the way around (this helps prevent shrinking). You can create swirls or peaks with the back of a spoon for a decorative touch.
- Carefully place the assembled pie back into the preheated 450-degree oven. Bake for approximately 8-12 minutes, or until the meringue is lightly golden brown. Keep a close eye on it to prevent burning, as ovens can vary.
- Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
- ENJOY!
I hope the next time that you feel like baking that you’ll give this great homemade fruit pie in a creamy custard a try. Honestly, it is different and so incredibly delicious. Please if you make my recipe, do share it with your family and friends and do come back to my blog for more.
More of My Delicious Coconut Pie Recipes You Need to Try
Below are just a few of my favorite coconut pie recipes. You can find lots more coconut recipes as well as peach related recipes in my search box.
Creamy Coconut Custard Pie
Raisin Coconut Pie
Apple Coconut Pie
Coconut Macaroon Pie
My coconut peach pie features a luscious, cooked custard that’s bursting with the sunny sweetness of canned peaches and the tropical notes of coconut, a delightful contrast to the pillowy meringue that graces the top, nestled in a flaky pie crust.
Course:
Dessert, Snack
Cuisine:
American
Keyword:
best canned peach pie recipe for beginners, coconut peach pie, coconut pie with peaches, meringue topping, oil pie crust, peach coconut custard pie
Servings: 10
:
- Custard Filling:
-
½
cup
granulated sugar -
4
tablespoons
cornstarch -
2
tablespoons
all-purpose flour -
¼
teaspoon
salt -
1 ½
cups
milk -
3
large egg yolks
slightly beaten -
1
teaspoon
vanilla extract -
½
cup
grated coconut
sweetened or unsweetened, depending on your preference -
2
cans
15 ounces each sliced peaches, drained - Meringue Topping:
-
¼
cup
granulated sugar -
3
large egg whites
at room temperature -
¼
teaspoon
cream of tartar -
1
teaspoon
vanilla extract
-
Step 1: Prepare and Prebake the Pie Crust
-
Prepare your favorite 10-inch pie crust, but I recommend my easy and foolproof oil pie crust recipe.
-
Once assembled, place the pie crust in your well-greased pie pan and gently prick the interior with a fork (this prevents shrinking) before sending it to a preheated 450-degree oven to bake for approximately 10-12 minutes. Keep a close eye on it, as baking times can vary depending on your oven. The crust is ready when it is slightly browned in some spots.
-
Remove the prebaked pie crust from the oven and set it aside to cool slightly while you prepare the filling. The reason you allow the crust to cool slightly before pouring in the filling is to prevent it from softening too much.
-
Step 2: Prepare the Coconut Peach Custard Filling
-
In a medium saucepan, you want to whisk together the granulated sugar, cornstarch, all-purpose flour, and salt until well combined.
-
Gradually whisk in the milk to smooth and eliminate any lumps.
-
Place the saucepan over low heat and cook, stirring constantly, until the mixture begins to thicken. This should take approximately five minutes. The custard is ready when it coats the back of a spoon.
-
Remove the saucepan from the heat. Gradually whisk a small amount of the hot custard into the slightly beaten egg yolks to temper them (this prevents them from scrambling).
-
Pour the warmed egg yolk mixture back into the saucepan and return it to low heat. Cook, stirring constantly, for another one or two minutes, or until the filling has thickened further. Be careful not to boil.
-
Remove the saucepan from the heat and stir in the vanilla extract and sweetened shredded coconut.
-
Step 3: Prepare the Peaches
-
Open both cans of sliced peaches (15 ounces each). I usually buy the peaches packed in 100% natural juice instead of the variety in heavy syrups.
-
Drain the peaches thoroughly. If using the peaches in 100% natural juice, I like to reserve the juice for another use, such as adding to other fruit juices or lemonade. You can even add it to smoothies.
-
Slice the drained peaches into smaller, bite-sized pieces.
-
Gently fold the sliced peaches into the warm coconut custard filling.
-
Step 4: Prepare the Meringue Topping
-
In a clean, grease-free bowl, beat the egg whites with the cream of tartar (or ⅛ teaspoon of salt if you don’t have cream of tartar) using an electric mixer on medium speed until soft peaks begin to form.
-
Gradually add the granulated sugar, a little at a time, while continuing to beat on medium-high speed. Beat until stiff, glossy peaks form and the sugar is completely dissolved.
-
Stir in the vanilla extract.
-
Step 5: Assemble and Bake the Pie
-
Pour the warm coconut peach filling into the prepared and slightly cooled prebaked pie crust.
-
Spread the meringue evenly over the top of the filling, ensuring it touches the crust all the way around (this helps prevent shrinking). You can create swirls or peaks with the back of a spoon for a decorative touch.
-
Carefully place the assembled pie back into the preheated 450-degree oven. Bake for approximately 8-12 minutes, or until the meringue is lightly golden brown. Keep a close eye on it to prevent burning, as ovens can vary.
-
Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
-
ENJOY!
