Coconut Custard Pie


Unlock the joy of indulging in a Coconut Custard Pie that’s not only scrumptious but also remarkably easy to prepare. Elevate your gatherings with this delightful dessert that celebrates the essence of coconut in every bite.

Why This Recipe Is Your Next Favorite Dessert

Prepare to be enchanted by the simplicity and charm of this Coconut Custard Pie recipe. Here’s why it’s destined to be your go-to dessert:

Simple Ingredients: Delight in the ease of crafting this pie with readily available pantry essentials. Effortless Preparation: With a mere 5 minutes needed for the filling, this recipe makes dessert preparation a breeze. Make-Ahead Convenience: Say goodbye to last-minute dessert stress! This pie can be prepared a day or two in advance, ensuring you’re always ready to impress.

Ingredients You’ll Need

Gather these staple ingredients to embark on your Coconut Custard Pie journey:

Pie Crust: Opt for a homemade pie crust or conveniently select a pre-made flaky crust pie shell from your local store.

Coconut: Embrace the sweetness and texture of shredded sweetened coconut flakes.

Eggs: Form the base of the custard mixture, ensuring a rich and velvety texture.

Milk: Choose whole milk to infuse the filling with creamy goodness, or indulge in coconut milk for an intensified coconut experience.

Granulated Sugar: Add sweetness and aid in thickening the filling.

Salt: Elevate the flavors with a hint of salt.

Vanilla Extract: Infuse warmth and complexity into this delightful dessert.

Making Your Creamy Coconut Custard Pie

Embark on a culinary journey with these simple steps:

Prepare the Custard Mixture: Whisk together eggs, milk, sugar, salt, and vanilla extract until well combined.

Assemble the Pie: Roll out your pie crust and line a 9-inch pie plate. Fill the base with shredded coconut.

Add the Custard: Pour the creamy custard mixture over the coconut-filled pie crust.

Bake to Perfection: Allow your pie to bake at 350°F for 45-50 minutes until golden brown and a knife inserted into the center comes out clean.

Cool and Serve: Let your pie cool to room temperature before serving. For an extra touch, sprinkle additional shredded coconut on top for contrast.

Tips for Perfection

Enhance your pie-making expertise with these valuable tips:

Choose Shredded Coconut: Opt for shredded coconut over flakes for a moist and flavorful filling.

Patience is Key: Allow your pie to cool completely before slicing, ensuring a perfectly set filling.

Ease of Handling: Place your pie pan on a baking tray for easy maneuverability in and out of the oven.

Accelerate Cooling: Transfer your pie dish to a wire rack for quicker cooling.

Substitutions and Customizations

Tailor your Coconut Custard Pie to your preferences with these creative variations:

Experiment with coconut milk for an intensified coconut essence in your custard mixture.

Substitute vanilla extract with coconut extract for a bolder coconut flavor.

Consider topping your pie with a dusting of powdered sugar for an alternative finishing touch.

Frequently Asked Questions

Unveil the answers to common inquiries about this delectable dessert:

Sweetened or Unsweetened Coconut: While we recommend sweetened coconut, feel free to explore with unsweetened varieties.

Thickening Upon Cooling: Rest assured, your pie will thicken as it cools, ensuring a delightful consistency.

Storage and Freezing: Store leftover pie in the refrigerator for up to 4 days, or freeze for up to 2 months for future enjoyment.

Coconut Custard Pie

Recipe by admin
0.0 from 0 votes
Course: DessertsCuisine: American


Prep time


Cooking time




Total time



Prepare to be captivated by the harmonious blend of coconut and creamy custard in this effortless dessert.


  • 1 pie crust

  • 1½ cups shredded sweetened coconut, plus extra for garnish

  • 3 large eggs

  • 2 cups whole milk

  • ¾ cup granulated sugar

  • ¼ teaspoon salt

  • 1 teaspoon vanilla extract


  • Preheat your oven to 350°F.
  • Roll out the pie crust on a lightly floured surface and transfer it carefully to a 9-inch pie plate. Trim and crimp the edges for a decorative finish.
  • Sprinkle the shredded coconut onto the unbaked pie crust.
  • In a separate bowl, whisk together eggs, milk, sugar, salt, and vanilla extract. Pour this mixture into the pie crust over the coconut.
  • Bake the pie in the preheated oven for 45-50 minutes, or until a knife inserted into the center comes out clean.
  • Allow the pie to cool completely before serving. Sprinkle with additional shredded coconut for a delightful finish.
  • Storage:
    Store any leftover Coconut Custard Pie in the refrigerator for up to 4 days. Cover it with plastic wrap or store slices in an airtight container for optimal freshness.

Nutrition Facts

  • Calories: 315kcal
  • Carbohydrates: 40g
  • Protein: 6g
  • Fat: 15g
  • Saturated Fat: 9g
  • Cholesterol: 69mg
  • Potassium: 193mg
  • Sugar: 29g
  • Calcium: 91mg
  • Iron: 1mg

Leave a Comment

Your email address will not be published. Required fields are marked *