Why You’ll Love This Recipe

Coconut Custard Pie is a creamy, rich dessert featuring a smooth, eggy custard base infused with sweet shredded coconut. Baked until golden and lightly set, this classic pie is beloved for its simple ingredients and irresistible flavor. Perfect for holidays, potlucks, or any time you crave a nostalgic, comforting treat.

ingredients

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

eggsgranulated sugarsweetened shredded coconutwhole milkheavy creamvanilla extractunsalted butterall-purpose flourpie crust (homemade or store-bought)saltground nutmeg (optional, for topping)

directions

Preheat your oven to 350°F (175°C).

In a large bowl, whisk together the eggs and sugar until smooth and pale.

Stir in the milk, heavy cream, vanilla extract, and melted butter.

Add the flour and salt, whisking until well combined.

Fold in the shredded coconut until evenly distributed.

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

Pour the custard mixture into the prepared crust.

Sprinkle a pinch of ground nutmeg over the top, if using.

Bake for 45-50 minutes, or until the center is just set and a knife inserted near the center comes out clean.

Let the pie cool at room temperature, then refrigerate for at least 2 hours before serving.

Servings and timing

This recipe yields one 9-inch pie (8 slices).
Preparation time: 10 minutes
Baking time: 45-50 minutes
Cooling and chilling time: 2 hours 30 minutes
Total time: 3 hours 30 minutes

Variations

Add a splash of rum or coconut extract for extra depth of flavor.

Use unsweetened coconut if you prefer a less sweet version.

Top with whipped cream or toasted coconut for garnish.

Try a graham cracker crust instead of traditional pie dough.

storage/reheating

Store Coconut Custard Pie in the refrigerator, covered, for up to 4 days.
To serve warm, gently reheat slices in the microwave for 10-15 seconds.
This pie is not ideal for freezing, as the custard texture can change.

FAQs

What’s the difference between coconut cream pie and coconut custard pie?
Coconut cream pie uses a pre-cooked filling and is chilled, while coconut custard pie is baked with the custard in the crust.

Can I use low-fat milk?
Whole milk is preferred for creaminess, but you can substitute with 2% if needed.

Do I need to blind bake the crust?
No, the crust bakes along with the custard filling.

Can I make it ahead of time?
Yes, this pie can be made a day in advance and stored in the fridge.

Is this pie served warm or cold?
It’s typically served chilled or at room temperature.

What kind of coconut should I use?
Sweetened shredded coconut gives the best texture and flavor.

Can I use a frozen pie crust?
Yes, just let it thaw slightly before filling.

What if my pie cracks?
It may have baked too long or cooled too quickly, but it will still taste great.

Can I make this pie dairy-free?
Try using full-fat coconut milk and a dairy-free butter substitute, but the texture may differ.

How do I know when it’s done baking?
The center should be set with just a slight jiggle, and a knife should come out mostly clean.

Conclusion

Coconut Custard Pie brings together silky custard and sweet coconut in a flaky crust for a truly comforting dessert. Whether you serve it for a special occasion or as an everyday treat, its simplicity and satisfying flavor make it a timeless favorite.