This old-fashioned 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 pie crust, every bite is deliciously toasty and big on coconut flavor.
The Easiest Coconut Custard Pie Recipe
This creamy coconut custard pie is rich, silky, and packed with coconut, baked in a buttery crust. I adapted it from a cookbook printed in 1937 (one of my favorites!). The recipe uses simple ingredients, and the pie filling tastes like the creamy custard in my coconut custard cake. 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 amp up the flavor.
Unlike traditional custards that need tempering on the stovetop, like in a banana cream pie or chocolate pie, the coconut custard works its magic in the oven. Just mix up the filling, pour it into the crust, and bake. I love this coconut custard pie served chilled in the summertime, but it’s just as delicious as a holiday dessert year-round.
Coconut Custard Pie vs. Coconut Cream Pie
While they sound similar, coconut custard pie and coconut cream pie are two different desserts! The main difference is that a custard pie is baked, while a cream pie is not. Coconut cream pie has a creamy filling that’s cooked on the stovetop and then chilled in the fridge, and topped with whipped cream afterward. Coconut custard pie has a dense egg custard filling that sets up as it bakes in the oven.
Ingredient Notes
The melt-in-your-mouth texture in this coconut custard 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 – Use a ready-to-bake pie crust from the store, or try my favorite homemade pie crust. The recipe makes a double crust, so I usually end up freezing one for later. 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 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. It’s up to you if you’d like to toast the coconut for this custard pie, see below.
Toast the Coconut
For a deeper flavor, you can toast the coconut for the pie filling. It’s easy to toast coconut on the stovetop over low heat until it browns (stir often so it toasts evenly), or you can toast shredded coconut in the oven for 5 minutes.
How to Make Coconut Custard Pie From Scratch
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 you prepare the filling. It’s better to work with it cold.
- 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 the stirred coconut milk. Finally, fold in the shredded coconut.
Do I Need to Blind Bake the Pie Crust?
Unlike many custard pie recipes, this one doesn’t call for blind baking the pie crust. A “blind” bake partially bakes the crust so it’s not raw when you pour the custard into it. This is an extra step that can ensure the pie crust doesn’t become soggy, but I’ve never found it necessary in this recipe! If you’re concerned about a soggy pie crust, however, see my full tutorial on how to blind bake a pie crust for step-by-step instructions.
- 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 to avoid burnt edges.
- Chill. This pie needs to cool completely before serving, so I like to let it reach room temperature and then place it in the fridge to chill. I love serving my slices cold, garnished with toasted coconut flakes and whipped cream. I think that this coconut custard pie would also taste amazing topped with raspberry rosé sorbet or drizzled with salted caramel sauce or melted chocolate.
Cool the Custard 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 away with a paper towel.
Does Coconut Custard Pie Need to Stay Refrigerated?
Yes. 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. Whenever possible, I try to leave off any garnishes like whipped cream until it’s time to serve, so it’s fresh. Unfortunately, I don’t recommend freezing custard pies due to the dairy in the filling.
More Homemade Pies
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 toasted coconut and 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
For this coconut custard pie, do you use canned coconut milk or what is in the refrigerated section of the grocery store?
It’s canned coconut milk that you’d find in the Asian food section of the grocery store
I made this yesterday and I enjoyed it, but had a lot of comments from family about the amount of coconut in it. Do you do 2 cups (16 ounces) of coconut or 2 dry cups?
Thanks!
2 cup of dry shredded coconut (the sweetened kind is a little sticky- but that’s what I used).
I have made this recipe before with the milk, wondering if i can omit the milk for dairy intolerance.
Hi Theresa, did you substitue the milk for additional coconut milk?
Hi,
I absolutely love this recipe and outcome. It’s my husband’s birthday soon (this is His alltime Favorite) but I want to surprise him. He’s often working at home these days, any advise “where” I can buy and have delivered to me this pie to surprise him?? Thank You!
Sorry Chandra, I don’t know and I don’t do custom orders but I hope you enjoy your husbands birthday!
This is a classic coconut custard. Meant to be exactly that. More modern recipes include butter, more sugar and flour, but they are not the recipes we remember from the grandma and diner pies of our youth. Perhaps you might also be thinking of a coconut cream, which is very different. Good custard pies require a bit of patience in baking and you have to wait until a knife inserted in the center comes out clean. They make take more time to cook depending on your oven and altitude.
Hi, I’m planning to try your recipe. However I just have a quick question. Do you use sweetened or now coconuts flakes?
Thank you so much, sounds wonderful, can’t wait to try it!
I use sweetened coconut, enjoy!
When you say to “mix” the coconut milk, what does that mean? Also, if I use store bought crust, you say to use two – is that so the filling doesn’t seep through? I’d try to make my own but I’m a self taught baker who hasn’t had luck with homemade crusts (yet) and any advice would be greatly appreciated!
Hi Katy, the coconut milk will likely be separated when you open it and it should be mixed before you add it to the cake. So the store bought crust, I think splitting the recipe between two crusts would be better because the store bought crusts tend to be more shallow.
This recipe was simple, quick and delicious. I didn’t have coconut extract so I used almond extract and made a pie crust by hand, using Genius Kitchen quick pie crust. Pre baked the crust, cooled it and had it baked and ready to go within two hours. Drizzled a bit of dark chocolate on the top for some color and contrast.
Wonderful Angelina! I am so glad you enjoyed it!
Thanks for the recipe, very simple and classic coconut custard. I like that it isn’t overwhelmingly sweet, it definitely reminds me of a pie my grandmother would have made. Mine is still baking but it looks and smells great. The only thing I did differently is added a few tablespoons of creamed coconut that I wanted to use up and next time I will use a deep-dish pan because I had extra filling. Looking forward to trying some of your other recipes 🙂
Awesome Zev! I hope you enjoyed!
Hi. Can I use a frozen pie crust for the recipe??
Hi Gabriella, yes you can, but you still have to follow the baking instructions. You may want to use 2 pie shells for this recipe if you’re using a store bought crust
Just made this for a church social for tomorrow. I followed it to a t and baked for 45 minutes. Next time though after the first 20 minutes I will cover the edge of the crust with foil it was to browned. It was jiggley when I took it out so I hope it sets. Smells great! Also ignore that mean post above! I have tried many recipes on Pinterest and some work and some don’t – but I would never talk like that to someone! Ignore them!?
Hi Emma! That’s a great tip, I am going to add that into the notes for other who make this recipe. It will definitely still be jiggly like any custard pie when it comes out of the oven, but it will set as it cools! I hope you enjoy and thank you for your kind words.
Hi there, that’s strange, how much leftover did you think you have?
Wow, I feel sorry for you that you are so upset that you have to tear me down like that. Maybe you didn’t read my post were I mentioned that this is liquid before it goes into the oven. Maybe you should ask Angie, she said she made it three times and loved it.
Looks amazing! Do you use canned coconut milk or the coconut milk you keep in the fridge?
Hi Zarina, I used canned coconut milk like you would find in the Asian food section
I also noticed that my coconut milk was white and solidified most of it I did mix it as much as I could there was still a few white specks in it when I mix it in with the other wet ingredients don’t know if that has something to do with it
Hi made the pie first time today tastes wonderful but I noticed after taking out of the refrigerator it was very wet at the bottom lots of water I don’t know why it came out too wet. . Follow the directions to the recipe second time lowered oven to 350 and bake for a mouse 30 minutes almost 35
I am here to confess that I have made this delicious pie 3 times in 2 weeks! Myself and my family are totally in love. Thank you so much for sharing!
That is amazing!! I am so glad Angie!
Hi Erica, I am sorry to hear this was not successful for you. May I asked what your baking time was? Did you allow it to cool 100% before cutting into it? I would like to send you an email so I can help determine what did not work for you.
baked at the 450 for 20 minutes- turned to 350 baked an additional 16 minutes, let set at room temp to cool for an hour, transferred to the fridge over night before even attempting to cut into it. Tried one this afternoon, with my ingredients all at room temp as I know my egg custard pie needs them to be at room temp to avoid curdling, Still same result, left at room temp from 1 to 2 pm and has been in the fridge for 4 hours now that I am slicing into it. just not mean to happen for me .
Hi Erica. Thanks for your reply. The first time I baked the pie for 35 minutes and thought it did not set as much as I like. The 2nd time I baked it for 45 minutes as noted in the recipe. I thought when baked for 45 minutes that the filling was much more “set” and I enjoyed it better. I used a toothpick to test the center of the pie to see how “wet” it still was. The original recipe this is adapted from did not call for room temperature ingredients, and as such I did not use that either. I am sorry this has not worked out for you.
For the shredded coconut is this sweeten or unsweetened?
Hi Shamela, I always use sweetened coconut. Have a great day!
I tried this today and it’s awesome! However, I ended up with a LOT of filling leftover that wouldn’t fit in the crust. Is this recipe for two pies and I just missed it?
Hi Cristina! That is awesome! Thank you for sharing. I guess it could be a different size pie plate. I used a 9″ pie plate, and it was not a deep dish, but the sides were taller than you traditional Pyrex dish. I will have to test this again with a pyrex pie plate. Thank you so much for the feedback!