This delicious creamy coconut custard pie recipe is perfect for any occasion. It’s a breeze to make, with just a few common pantry ingredients and easy instructions. Try it today and impress your coconut-loving friends and family.
What’s not to love about this creamy custard pie made with a flaky four-ingredient pie crust? Enjoy it topped with toasted coconut or fresh whipped cream. Make the pie crust up to two days in advance and store it well-wrapped in the fridge.
If you like this custard recipe, try vanilla custard, banana cream pie, and rice pudding. I promise you will not be disappointed.
Ingredients Needed
- All-purpose flour: pastry flour can be substituted. It makes the crust flakier but it is also pricier
- Butter: unsalted. If using salted, eliminate the added salt.
- Salt: just a little to add flavor
- Granulated sugar
- Eggs: large ones brought to room temperature
- Milk: whole or 2%
How to Make Custard Coconut Pie
This is just the summary version of the recipe. See the recipe card below for ingredients and complete instructions.
Prepare the pie crust dough and pat it out into a disk. Then, wrap it in plastic wrap and chill it in the fridge for a couple of hours. Gently roll out the pie crust, tuck it into the pie pan, trim the edge about an inch over the side, tuck it in along the edge, and flute it. Put it in the fridge.
Meanwhile, prepare the filling. Whisk the granulated sugar, eggs, milk, salt, and vanilla extract. Stir or whisk in the coconut. Pour the mixture into the pie crust and bake until set. Let cool for about one hour before slicing it. If desired, toast 1/2-1 cup of coconut and sprinkle it on the top of the baked pie.
Preparation Tips and Storage
- Make the pie dough up to 2 days in advance. Wrap well and store it in the fridge.
- Bake the pie just until the custard is set.
- After baking, let the pie cool for an hour. If it is going to be longer than an hour, store the pie in the fridge until you are ready to serve. This will make slicing so much easier.
- If it has been a while since you toasted coconut. Here are three surefire ways to toast coconut.
- Store the pie covered with wrap in the fridge for up to 4 days.
Frequently Asked Questions
I really prefer to use sweetened coconut in this pie. It is a little more moist and not quite as chewy.
You can theoretically, but the custard tends to separate when thawing, and the texture of the pie changes, so I do not recommend it.
More Pie Recipes
- Strawberry rhubarb pie
- Strawberry cheesecake pie
- Easy peanut butter pie
- Best pecan pie
- Banana cream pie
- Dutch apple pie
Coconut Custard Pie
Ingredients
Pie Crust
- 1 ½ cups all purpose flour
- ½ teaspoon salt
- 10 tablespoons unsalted butter cut in 1 tablespoons increments and frozen
- 4-6 tablespoons water
Coconut Custard Pie Filling
- ¾ cup granulated sugar
- 3 large eggs
- 2 cups milk, preferably whole
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 1 ½ cups shredded sweetened coconut
Instructions
- Pulse the flour, salt, and butter several times in a food processor until small crumbs form. Add 2 tablespoons of water and pulse. Add 1 tablespoon water at a time and pulse until the dough holds when pinched together.
- Pat the dough out into a disk. Wrap it in plastic wrap and chill it in the fridge for 2 hours up to overnight.
- Gently roll the pie dough from the center out. Use the rolling pin to move the pie dough and tuck it into the pie pan. Trim the dough to an inch over the side, tuck it in along the edge, and flute it. Place the pie pan in the fridge.
- Preheat oven to 375 degrees.
- Whisk the granulated sugar, eggs, milk, salt, and vanilla extract. Stir or whisk in the coconut. Pour the mixture into the pie crust. Load it on the middle rack in the center of the oven. Bake for 45-50 minutes or until lightly browned and set.
- Cool for 1-2 hours before slicing it. If desired, toast ½-1 cup of coconut and sprinkle it on the top of the baked pie. Refrigerate after 2 hours of cool down time.
Notes
- Make the pie dough up to 2 days in advance. Wrap well and store it in the fridge.
- Bake the pie just until the custard is set.
- After baking, let the pie cool for an hour. If it is going to be longer than an hour, store the pie in the fridge until you are ready to serve. This will make slicing so much easier.
- If it has been a while since you toasted coconut. Here are three sure-fire ways to toast it.
- Store the pie covered with wrap in the fridge for up to 4 days.
Sandy V
I love coconut pie and look forward to trying your custard version. (All of your recipes I’ve tried have been delicious!) Side note: It appears that the link under Notes for “how to toast coconut” goes to the wrong site. Perhaps you meant this one?
https://www.thekitchn.com/how-to-toast-coconut-23505060
Beth Pierce
Thanks, Sandy! I will check it out.
Laura
Ooh this Pie sounds absolutely delicious!! I really need to make this – custard and coconut, one of my favourite combos!! Thanks for sharing
Laura x
Beth Pierce
The pleasure is all mine!