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
