Coconut Custard Pie

Why You’ll Love This Recipe

Coconut Custard Pie is a creamy, rich dessert with a smooth custard filling and a sweet coconut flavor baked into a flaky pie crust. Perfectly balanced between sweet and eggy, this classic pie is ideal for holidays, potlucks, or a comforting slice of nostalgia. It’s simple to make and irresistibly delicious served warm or chilled.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pie crust (store-bought or homemade)sweetened shredded coconuteggsgranulated sugarmilkheavy creamvanilla extractbuttersaltnutmeg (optional for garnish)

directions

Preheat your oven to 350°F (175°C).

Place the pie crust into a 9-inch pie dish and crimp the edges as desired.

In a mixing bowl, whisk together eggs and sugar until light and combined.

Add milk, heavy cream, vanilla extract, melted butter, and a pinch of salt. Whisk until smooth.

Stir in the shredded coconut evenly.

Pour the custard mixture into the prepared pie crust.

Optional: sprinkle a pinch of nutmeg on top for added warmth.

Bake for 45–50 minutes, or until the center is set and the top is lightly golden. A knife inserted in the center should come out clean.

Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving for best results.

Servings and timing

This recipe yields 8 slices.Preparation time: 10 minutesBaking time: 45–50 minutesCooling time: 2 hoursTotal time: 3 hours

Variations

Add a splash of coconut extract for stronger coconut flavor.

Use unsweetened coconut if you prefer a less sweet pie.

Try a graham cracker crust for a different texture and flavor.

Top with whipped cream and toasted coconut flakes before serving.

Use a dairy-free milk and cream substitute for a lactose-free version.

storage/reheating

Store in the refrigerator, covered, for up to 4 days.Serve chilled or bring to room temperature before serving.To warm slices, microwave for 10–15 seconds or heat in a 300°F oven for 10 minutes.

FAQs

What’s the difference between coconut custard pie and coconut cream pie?

Coconut custard pie is baked with the custard and coconut filling together, while coconut cream pie is made with a cooked custard poured into a pre-baked crust and chilled.

Can I use canned coconut milk?

Yes, replace part or all of the milk and cream with full-fat coconut milk for extra richness.

Why did my custard crack?

Overbaking or cooling too quickly can cause cracks. Bake until just set and cool slowly.

Can I make this pie ahead of time?

Yes, it can be made a day in advance and stored in the fridge until ready to serve.

Do I need to blind bake the crust?

No, the filling is liquid and the long bake time will cook the crust fully without blind baking.

Can I freeze coconut custard pie?

It’s best enjoyed fresh, but you can freeze it tightly wrapped for up to 1 month. Thaw overnight in the fridge.

Conclusion

Coconut Custard Pie is a timeless dessert that blends silky custard with sweet coconut in a flaky crust. Whether served plain or topped with whipped cream, it delivers comfort and classic flavor in every bite. It’s a simple pie with irresistible appeal—perfect for any occasion or no occasion at all.

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