This easy Coconut Custard Pie recipe is made with a perfectly crisp pie crust, shredded sweetened coconut, and a creamy egg custard filling. It's a creamy and delicious pie, perfect for any occasion, any time of year!
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Pies are one of my favorite desserts, they're always a crowd-pleaser and they don't have to be super complicated to taste amazing. It definitely shouldn't be relegated to just Thanksgiving!
This creamy Custard Coconut Pie recipe is every coconut lover's dream! It's really similar to a coconut cream pie although the texture and method of preparation are different. But both are absolutely delicious in their own way!
Instead of cooking the filling separately and pouring it into a prebaked pie crust like you do for coconut cream pie, in a coconut custard pie you mix the filling together then bake it in a pie crust for a more custardy, set slice. It's scrumptious and I honestly can't decide which is my favorite.
With sweet coconut flakes inside the pie and a few extra on top for good measure, it's got a delicious coconut flavor throughout with a wonderfully chewy texture.
Enjoy this pie for dessert at a dinner party, potluck, or during the week!
Be sure to try my Coconut Cupcakes, Frosted Coconut Sugar Cookie Bars, or these Pineapple Coconut Muffins for more coconut sweet treats!
Why We Love This Recipe
- We'll be using simple ingredients here. Most of them are pantry staples.
- The filling takes all of 5 minutes to throw together - easy-peasy!
- It's great for making a day or two ahead and keeping in the fridge! No last minute rush to have dessert ready when guests are coming over.
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Pie Crust - Use a Homemade Pie Crust or buy a pre-made flaky crust pie shell from the store.
- Coconut - Shredded sweetened coconut flakes will add sweetness and a great coconut flavor with a lovely texture.
- Eggs - For the base of the custard mixture.
- Milk - I have used whole milk for the pie filling to give it a creamy flavor but you could use coconut milk to amp that coconut flavor even more!
- Granulated Sugar - White granulated sugar adds sweetness and will help thicken the filling.
- Salt - To enhance the flavors.
- Vanilla Extract - Adds a subtle warm flavor and complexity to this sweet dessert.
How to Make Creamy Coconut Custard Pie
- Make custard mixture. Whisk eggs, milk, sugar, salt, and vanilla extract in a large bowl and set aside. You can do this by hand, or use an electric mixer.
- Assemble the pie. Roll out your pie crust on a floured work surface. Line a 9-inch pie plate (affiliate link) with parchment paper, and crimp the edges with a fork. Fill the pie base with shredded coconut.
- Add custard. Pour the creamy custard mixture into the pie crust over the coconut. It's going to fill the shell right to the very top if you are using a regular pie dish (my favorite is the USA Pan - this isn't sponsored, I just really love how it bakes and also use their square and rectangular pans for my other bakes).
- Bake. Bake the pie at 350°F for 45-50 minutes until the top is golden brown, and a knife inserted into the center comes out clean. It will be beautifully toasted on top.
- Cool and serve. Let your pie cool completely to room temperature then add more shredded coconut to the top of the pie, if you want. I like the contrast of the golden toasted coconut underneath a sprinkle of snowy white coconut on top, personally. Slice and serve.
Store leftover coconut custard pie in the refrigerator for up to 4 days. Cover it in plastic wrap, or store slices in an airtight container.
Yes, you can freeze this pie for up to 2 months, although it isn't the best choice for freezing. Like most custard pies, the filling has a tendency to weep and separate slightly when thawed. It's not so bad that you can't do it and I would definitely still eat a slice, but you might want to take it into consideration.
Tips for Success
- Make sure to buy "shredded coconut" and not "coconut flakes." Flaked coconut is made with larger pieces of coconut, whereas the small shredded coconut will give you a more moist pie filling. You could also use unsweetened coconut if you prefer a less sweet pie.
- Let the pie cool completely before slicing and serving it. This will allow the filling to set a bit, giving it better consistency and making it easier to slice.
- Placing your pie pan on a baking tray can make it easier to move it in and out of the oven, especially when filled with the coconut custard pie filling.
- Move the pie dish to a wire rack to cool it a bit quicker.
How To Serve Coconut Custard Pie
Serve slices of coconut custard pie with a scoop of Coconut Macadamia Nut Ice Cream, Chocolate Ice Cream or Vanilla Ice Cream, or a dollop of Homemade Whipped Cream!
Substitutions and Variations
- You could try using coconut milk instead of regular milk in the custard mixture for more of a coconut flavor.
- Use coconut extract instead of vanilla for a stronger coconut flavor. Just reduce it by half to start because coconut extract can be pretty powerful and you don't want your coconut pie to start tasting like sunscreen.
- Top with a dusting of powdered sugar instead of shredded coconut.
More Recipes for Coconut Lovers
- Coconut Lime Macaroons
- Fluffy Toasted Coconut Pancakes
- Homemade Coconut Syrup
- Coconut Lime Glazed Banana Bread
- Classic 7 Layer Bars
Moist Coconut Bread
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Coconut Custard Pie
- 1 pie crust
- 1½ cups shredded sweetened coconut + extra for garnish
- 3 large eggs
- 2 cups whole milk
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Preheat oven to 350°F.
- Roll out pie crust on a lightly floured surface. Carefully transfer the pie crust to a 9-inch pie plate. Trim and crimp edges for a decorative finish.
- Add the shredded coconut to the unbaked pie crust.
- In a separate bowl, whisk eggs, milk, sugar, salt, and vanilla extract. Pour into the pie crust over the coconut.
- Carefully transfer to the pie to the oven and bake for 45-50 minutes until a knife inserted into the center comes out clean. Cool completely before serving. Sprinkle with additional shredded coconut to finish, if desired.
- Storage: Store leftover coconut custard pie in the refrigerator for up to 4 days. Cover it in plastic wrap, or store slices in an airtight container.
Reader questions and reviews
I love home made pies and Coconut Custard is definitely among my favorites
thank you for sharing your recipe.
Thanks! It's a good one! There is nothing better than a Homemade pie!