Coconut Custard Pie

4.75 from 27 votes

This easy Coconut Custard Pie is made with a perfectly flaky 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!

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Calories: 315kcal

Author: Amy Nash

Ingredients

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

Instructions

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.

Notes

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.

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