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.
Melissa Cushing
It is not even 10Am and I am so hungry after seeing this incredible recipe post! I have already pinned it to save so I can recreate this delicious recipe. I recently had a coconut custard pie and absolutely loved it…. homemade is always better so thank you!
Beth Pierce
My pleasure, Melissa!
Celebrate Woman Today
TOTALLY AMAZING RECIPE. I saved it for my personal testing and tasting. I really like the simplicity of it.
Hari
Absolutely love this coconut custard pie. It was so very delicious.
Lavanda
The coconut custard pie was absolutely delicious! I can’t wait to make if for my Mom when she comes in town. She loves coconut.
Jupiter H
I really do love coconut and this sounds perfect with a scoop of chocolate ice cream! Thank you for the recipe!
Beth Pierce
My pleasure, Jupiter!
Sue-Tanya Mchorgh
This coconut custard pie was absolutely delicious! It is a new family favorite!
Jais
Beth, This recipe looks absolutely divine! This seems like a perfect dessert for any occasion. I can already feel the flavour of custard in my mouth
Beth Pierce
Thanks, Jais! Enjoy!
Stephanie
I love anything with Custard! This is really a great combination and a must try soon! This is making to the top of my recipe booklet!
Beth Pierce
Thanks, Stephanie! I am so glad that you like the pie.
Caroline
I loved this coconut custard pie. It was easy to make and delicious. I made two of them and they both turned out amazing.
Mid Life Loves
This could soon become my new favourite pudding! I love coconut and custard! Put them together and I’m a very happy lady
Beth Pierce
Me too!
April
I wish I could eat a slice of this every day – it’s amazingly delicious! I can’t believe how easy it was to make, too.
Beth Pierce
Thanks, April! So glad that you liked it.
Tammy
This was so good. My hubby almost ate the whole pie. He loves coconut.
Catalina W
I made the Coconut Custard Pie for dessert last night, and it was amazing! The flaky crust and rich coconut filling were the perfect combination.
Beth Pierce
Thanks, Catalina! So glad that you loved it.
Sandra H
I made this for dessert over the weekend for a family gathering and everyone loved it! Really good!
Beth Pierce
Thank you, Sandra1
Erin S
This is pure indulgence! It was rich, creamy, and delicious! It’s a dessert I’ll crave again and again!
Beth Pierce
Thanks, Erin! We love the pie too!
Krystle
The creaminess is off the charts, and that coconut flavor is spot on.