This creamy coconut custard pie is easy to make, with plenty of shredded coconut baked into a melt-in-your-mouth homemade custard set in a flaky crust. Every bite is deliciously toasty and big on coconut flavor!
If you love recipes like coconut cream pie and my coconut custard cake, you need to experience this old-fashioned custard pie. Then, give this homemade chocolate pie a try, next!
Easy Coconut Custard Pie
This creamy coconut custard pie is another vintage baking recipe that I adapted from a cookbook printed in 1937. It’s one of my favorite books! It smells like the library, with notes scrawled on the pages by its previous owner. This coconut pie is such a special dessert. The recipe uses simple ingredients and the pie filling tastes like coconut-infused crème brûlée.
I’ve put my spin on this pie throughout the years. In addition to doubling the amount of coconut flakes from the original recipe, I make the filling with coconut milk and a dash of coconut extract to really bring out the flavor. It’s rich, silky, and packed with coconut, baked in a buttery crust.
Why This Recipe is So Popular
- Unmistakable coconut flavor. If you love the creamy, tropical taste of coconut as much as I do, this pie is for you. It’s like a toasty baked piña colada topped with whipped cream.
- Perfect pie crust. I use my homemade pie crust and it stays perfectly crisp and flaky beneath the custard filling. No soggy crusts, here.
- Easy to make. The coconut pie filling is the perfect entry-level custard recipe! Unlike traditional egg custards that need tempering on the stovetop (like the kind in a banana cream pie), this recipe works its magic in the oven. Just mix up the filling, pour it into the crust, and bake.
- Great for any occasion. I love this coconut custard pie served chilled in the summertime, but it’s just as delicious year-round. I’m going to make it as a holiday dessert this year!
Ingredient Notes
The first time I baked this coconut custard pie, I remember thinking that it was unlike anything I’d baked before. The melt-in-your-mouth texture in this pie comes down to a few key ingredients, which I cover here. Scroll down to the printable recipe card for the full list and recipe amounts.
- Pie Crust – For the crust, you should use your favorite recipe or you can try my favorite easy pie crust. I usually end up freezing one. I also have a gluten-free pie crust that you can also use.
- Eggs – Eggs form the base of the custard filling. Lightly beat them before you start.
- Coconut Extract – If you can’t get your hands on coconut extract, you can use vanilla extract (not artificial vanilla) in its place.
- Milk – You can use any type of milk you have on hand, but whole milk is preferred.
- Coconut Milk – Make sure you’re buying canned coconut milk or coconut cream, and NOT cream of coconut, which is sweetened. Since coconut milk tends to separate in the can, give it a good stir.
- Shredded Coconut – This can be sweetened or unsweetened.
How to Make a Coconut Custard Pie
This pie can be made in a standard 9-inch pie dish. Follow the steps to prepare your coconut custard pie here, and scroll to the recipe card for the printable instructions.
- Prepare the crust. Get your choice of homemade or refrigerated pie crust rolled out and pressed into a pie plate, then trim and flute the edges. Return the crust to the fridge while preparing the filling.
- Make the custard. To make the pie filling, start by whisking the eggs with sugar and salt. Once that’s frothy, add coconut extract, milk, and stirred coconut milk. Finally, fold in the shredded coconut.
- Bake. Pour the filling into the prepared pie shell. Bake the pie on the lower rack of your oven for 20 minutes at 450ºF, and then another 20-25 minutes at 350ºF. Cover the crust with foil or a pie shield during the second half of the baking time so that it doesn’t burn.
- Chill. This pie needs to cool completely before serving, so I like to let it cool to room temperature and then place it into the fridge to chill. Serve cold with whipped cream! Check out more easy serving ideas below.
Recipe Tips
- Keep the crust cold until you use it. Remember that with any pie crust, it is better to work with it cold! Keep the crust chilled while you prepare the filling.
- Cool the pie completely. This pie definitely needs to cool all the way before serving. Similar to a pumpkin pie, the filling will still be a bit jiggly, but a toothpick stuck into the middle of the pie should come out clean. The custard becomes more firm as it cools.
- If you notice any bubbling or liquid on top of the baked pie, gently dab it with a paper towel to absorb the extra liquid.
Serving Suggestions
I always top my coconut custard pie with swirls of fluffy homemade whipped cream and a dusting of toasted coconut. When I served this pie to my friends, they also suggested that it would be awesome topped with raspberry rosé sorbet or raspberry sauce, and I couldn’t agree more! I also think that this coconut pie would taste amazing drizzled with salted caramel sauce or melted chocolate
How to Store
- Refrigerate. Keep this coconut custard pie refrigerated in an airtight container until you’re ready to serve. Make sure it’s cooled completely before you cover and store it.
- Freeze. Unfortunately, I don’t recommend freezing custard pies.
More Coconut Recipes
Coconut Custard Pie
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Cook Time: 40 minutes
- Total Time: 5 hours 10 minutes
- Yield: 8 slices
- Category: Pie
- Method: Baked
- Cuisine: American
Description
This creamy coconut custard pie recipe is easy to make with plenty of shredded coconut baked into a melt-in-your-mouth homemade coconut custard. I use my favorite flaky pie crust and top this pie with homemade whipped cream!
Ingredients
- 1 Pie crust shell, prepared
- 3 Large eggs, beaten
- ½ cup (95g) granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon (5ml) coconut extract
- 1 cup (236ml) whole milk
- 1 cup (236ml) coconut milk, well mixed
- 2 cups (240g) sweetened shredded coconut
- Whipped cream for garnish
Instructions
- Preheat oven to 450° F.
- Roll out the dough into an 11-12” circle. Gently place it into a standard depth 9” pie plate. Trim the excess edges and crimp. Place in the refrigerator while preparing the filling.
- To prepare the filling start by whisking the eggs, gradually adding in sugar and salt. Whisk until smooth and frothy. Add the coconut extract, milk and coconut milk. Be sure to mix the coconut milk before adding to the eggs. Last, add the shredded coconut and whisk into the filling. Pour the batter into the prepared pie shell.
- Place pie plate on the lower rack in the oven. Bake at 450°F for 20 minutes. After 20 minutes, turn the oven down to 350° F and cover the crust with foil or a pie shield to prevent burning. Bake for another 20-25 minutes.
- The pie will still be slightly jiggly on top, but stick a toothpick around the pie to ensure the filling has baked. If there is any bubbling or liquid on top, dab it lightly with a paper towel.
- Allow the pie to cool completely before serving. I suggest refrigerating and serving cold.
Equipment
Buy Now → Notes
- Storing: Store this coconut custard pie in an airtight container in the fridge for 3-4 days. Freezing custard pies isn’t recommended.
Nutrition
- Serving Size: 1 slice
- Calories: 373
- Sugar: 24.2g
- Sodium: 257.5mg
- Fat: 23.6g
- Carbohydrates: 36.4g
- Fiber: 1.9g
- Protein: 6g
- Cholesterol: 70.4mg
I just came across your wonderful coconut custard pie recipe, here, and wonder–have you ever adapted it to have a meringue topping? I see you mention it might weep, so I am trying to figure out if the pie could even pair with a meringue top(?) Appreciate any feedback! I might just make this for Thanksgiving! 🙂
Hi Catherine, I have not specifically done a meringue topping for this one.
I made this today for the first time. It worked worked perfectly! Such an easy dessert. Thank you for such a lovely recipe. I’m in Australia so had to do a little concerting and adjusting of the oven temp but so happy with the result.
Amazing Pam! I am so happy to hear this! Thank you for sharing your feedback.
Kelly asked about using a graham cracker crust and you were concerned about the amount of liquid in the pie affecting the crust. Maybe she could make a slipped custard pie if she is really eager to use the graham cracker crust.
This pie sounds wonderful and I intend to make it tonight.