Hey y’all! If you’re dreaming of a dessert that’s luxuriously creamy with a touch of tropical flair, this Coconut Custard Pie is exactly what you need. With its velvety custard filling and a hint of toasted coconut crunch, it’s a slice of pure comfort—ideal for potlucks, family gatherings, or an indulgent weekend treat. Let’s get cooking!
Why You’ll Love This Coconut Custard Pie
- Incredibly creamy texture with a golden-brown coconut topping.
- Simple ingredients and quick prep make this a stress-free dessert.
- Perfect for holidays, Sunday dinners, or whenever coconut cravings hit.
- Delicious served warm or chilled—your choice!
- Easy to customize with different pie crusts or dairy-free alternatives.
Ingredients
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 1/2 cups whole milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
Directions
1. Prep the Pie Crust
- Preheat your oven to 350°F (175°C).
- Fit the unbaked pie crust into a 9-inch pie plate. Crimp the edges, and set aside.
2. Mix the Custard Filling
- In a large mixing bowl, whisk together the eggs and sugar until smooth and pale.
- Slowly stream in the melted butter while whisking.
- Add the milk, vanilla extract, and salt. Whisk until fully combined.
- Stir in the shredded coconut until evenly distributed.
3. Assemble the Pie
- Pour the coconut custard mixture into the prepared pie crust. Gently smooth the top with a spatula.
4. Bake
- Bake at 350°F (175°C) for 45–50 minutes, or until the custard is set and the top is lightly golden. The center should jiggle slightly.
- If the edges of the crust begin to brown too quickly, cover them with aluminum foil after 30 minutes.
5. Cool and Serve
- Remove from the oven and let the pie cool completely on a wire rack for at least 2 hours before slicing.
- Serve warm, at room temperature, or chilled.
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes
Notes
- For an extra coconut punch, sprinkle additional shredded coconut on top before baking.
- Whole milk makes a richer custard, but you can use 2% milk for a lighter texture.
- Let the pie fully cool to help it slice neatly without crumbling.
Variations
- Dairy-Free: Substitute plant-based butter and canned coconut milk for a dairy-free version.
- Crustless: Pour the filling into a buttered pie dish and skip the crust for a gluten-free treat.
- Lemon Zest: Add 1 teaspoon of fresh lemon zest to the filling for a bright, citrusy twist.
Required Equipment
- 9-inch pie plate
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Wire rack for cooling
Storage Instructions
Keep leftover Coconut Custard Pie refrigerated, covered tightly, for up to 4 days. For longer storage, wrap slices in plastic wrap and freeze for up to 2 months, thawing overnight in the fridge before serving.
Suggested Pairings & Serving Recommendations
- Serve with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
- Pair with hot coffee, black tea, or a frosty iced latte for a satisfying treat.
- Garnish with toasted coconut flakes for added texture and flair.
Pro Tips for the Best Coconut Custard Pie
- Use room-temperature eggs and milk to help the custard set evenly.
- Let the pie rest fully before slicing—this keeps the creamy custard intact.
- Check for doneness by gently tapping the pie—edges should be set, center slightly wobbly.
FAQ
- Can I use unsweetened coconut instead of sweetened?
Yes, but the pie will be less sweet, so consider adding 2 extra tablespoons of sugar. - Can I make this pie ahead of time?
Absolutely! Coconut Custard Pie is best baked a day ahead, allowing the flavors to meld as it chills. - Why is my custard not setting?
If the mixture is too loose, it likely needs more bake time; every oven is different, so add 5–10 more minutes if needed and watch closely.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 cups whole milk
- 1 cup sweetened shredded coconut
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Additional toasted coconut, for garnish (optional)
Instructions
-
1Preheat the oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and crimp the edges.
-
2In a large mixing bowl, whisk together the sugar, eggs, milk, heavy cream, melted butter, vanilla extract, and salt until smooth.
-
3Stir in the shredded coconut until well combined.
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4Pour the custard mixture into the prepared pie crust.
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5Bake for 50 minutes, or until the custard is set and the top is lightly golden. Allow to cool completely.
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6Garnish with toasted coconut before serving, if desired. Slice and enjoy.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
365 caloriescal
Protein:
6gg
Fat:
20gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
42gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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