Coconut Custard Pie

Coconut Custard Pie is a classic dessert with a silky, creamy filling infused with the sweet flavor of coconut and nestled in a buttery pie crust. With its golden top and custard center, it’s a nostalgic favorite that’s simple to make and absolutely delicious served warm or chilled.

Why You’ll Love This Recipe

If you love coconut, this pie will quickly become a go-to. It’s rich and creamy with just the right amount of sweetness, and the coconut gives it a satisfying texture. The recipe uses basic pantry ingredients and is incredibly easy to mix, pour, and bake—no special equipment required. It’s perfect for holidays, potlucks, or anytime you’re craving a cozy, comforting dessert.

Ingredients

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

• Eggs
• Granulated sugar
• Whole milk or evaporated milk
• Unsweetened shredded coconut
• Vanilla extract
• Salt
• Butter, melted
• All-purpose flour (optional, to slightly thicken)
• Unbaked 9-inch pie crust (store-bought or homemade)
• Nutmeg (optional, for sprinkling on top)

Directions

this recipe

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, beat eggs until smooth.
3. Add sugar, milk, vanilla extract, salt, and melted butter. Mix well.
4. Stir in shredded coconut and flour, if using.
5. Pour the mixture into the unbaked pie crust.
6. Sprinkle a pinch of nutmeg on top if desired.
7. Bake for 45–50 minutes or until the center is just set and the top is golden brown.
8. Let the pie cool completely before slicing. Serve at room temperature or chilled.

Servings and timing

This recipe serves 8 people.
Prep time: 10 minutes
Bake time: 45–50 minutes
Total time: About 1 hour

Variations

• Use sweetened shredded coconut for a sweeter flavor and chewier texture.
• Add a splash of coconut extract to boost the coconut flavor.
• Substitute some of the milk with coconut milk for a deeper coconut profile.
• Make it crustless by pouring the filling into a greased pie dish and baking without a crust.
• Top with whipped cream and toasted coconut for an extra-special finish.

Storage/Reheating

Store leftover coconut custard pie covered in the refrigerator for up to 4 days. Serve chilled or bring to room temperature before serving. Avoid reheating as it may alter the custard texture.

FAQs

Can I use sweetened coconut instead of unsweetened?

Yes, just reduce the sugar slightly to balance the sweetness.

Should I use whole milk or evaporated milk?

Both work well. Whole milk gives a lighter texture, while evaporated milk creates a richer custard.

How do I know when the pie is done?

The center should be set but slightly jiggly, and the top should be golden brown.

Can I freeze coconut custard pie?

It’s best fresh, but you can freeze it tightly wrapped for up to 2 months. Thaw in the refrigerator.

Is this the same as coconut cream pie?

No, coconut cream pie is made with a cooked filling and usually topped with whipped cream, while this is a baked custard pie.

Do I need to pre-bake the crust?

No, use an unbaked pie crust and bake it together with the filling.

Can I make it dairy-free?

Try using coconut milk and a dairy-free butter alternative, though the texture may vary slightly.

What can I serve it with?

It’s great on its own or with whipped cream, fresh berries, or a dusting of powdered sugar.

Can I make this ahead of time?

Yes, make it a day in advance and refrigerate until ready to serve.

Why did my pie crack on top?

Overbaking or rapid cooling can cause cracks. Remove the pie once it’s just set and allow it to cool gradually.

Conclusion

Coconut Custard Pie is a timeless dessert that’s easy to make and always a crowd-pleaser. With its rich custard filling, golden crust, and sweet coconut flavor, it’s a perfect addition to any table—whether you’re hosting a holiday meal or simply enjoying a slice with your coffee.

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