This old-fashioned coconut custard pie has a creamy egg custard filling, just the right amount of sweetness and is loaded with coconut. This pie is super easy to make, mixes up in just 5 minutes and only requires a whisk, a bowl, a spatula and a few ingredients to create.
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Coconut custard pies are often a staple for holiday dinner desserts but it is a refreshing summer dessert also - just drizzle a little mango curd on your serving plates and over the top of the pie! Add a dash of nutmeg if creating for your holiday menu.
This pie is not too fancy and not too complicated to make - so grab your kids and have them help you create it.
Ingredient Tips
- This pie is best baked in a sweet pie dough but a flaky pie dough or graham cracker crust will also work nicely. Alternatively, the pie may be baked without a crust for a crustless coconut custard pie.
- Bring the eggs and whole milk to room temperature before mixing the custard filling. Cold eggs and milk could cause the filling to separate. If you are in a hurry, simply warm the milk slightly in the microwave and place the eggs in a bowl of warm water for several minutes.
- Use sweetened and shredded coconut for this pie. You don't need to toast your coconut before mixing the pie filling. We are sprinkling coconut on top of this pie prior to baking to create a crunchy top.
Recipe Tips
- The ingredients for this coconut custard pie are added one after the other. Whisk gently but thoroughly after the ingredients are added. Fold in the shredded coconut.
- Bake the pie on a cookie sheet or a pie drip catcher. My preference is to use a pie drip catcher with a hole in the center. This will allow heat to reach the bottom crust more easily.
Pie Crust
I recommend chilling your pie crust prior to baking the pie. This will reduce the chances the pie crust will shrink or burn. My Sweet Pie Dough works wonderfully with this old-fashioned coconut custard pie. It produces a buttery soft crust and holds it's shape well during baking.
FAQs
Can I freeze this pie?
- Coconut custard pies should not be frozen. The custard may separate during the defrosting time.
What is a coconut custard pie vs a coconut cream pie?
- Coconut custard pie is made with an egg and milk filling that sets up and thickens in the oven. Coconut cream pie is a custard, but it's cooked on the stovetop and placed in the refrigerator until set.
How do I know when my pie is finished baking?
- You will know that the coconut custard pie is done when the center of the pie only wiggles slightly.
Does coconut custard pie need to be refrigerated?
- Allow the pie to cool completely at room temperature. This will take approximately three hours. Once the pie is fully cooled, place in the refrigerator for storage. Allow the pie to come to room temperature prior to serving (approximately one hour). Note: never put a hot pie in the refrigerator.
More coconut desserts
Love coconut and want a few more dessert ideas? Check out the following recipes:
📋 Recipe
Coconut Custard Pie
Equipment
- 1 Pie Pan 9"
- 1 Pie Drip Catcher or sheet pan
- Hand whisk and rubber spatula
- Bowls, measuring cups and spoons
Ingredients
- 1 Pre-rolled pie crust My Sweet Dough recipe works wonderfully for this pie
- 2 Large Eggs Room temperature
- ½ Cup Unsalted Butter Melted
- 1 Cup Granulated Sugar
- 2 Tablespoons All-Purpose Flour
- ¼ teaspoon Nutmeg (optional)
- ¾ Cup Whole Milk Room temperature
- 1 ½ Cups Shredded Coconut, sweetened (for pie filling)
- 2 Tablespoons Shredded Coconut (for sprinkling over pie)
Instructions
- Preheat oven to 350℉ (180℃)
- Melt butter and let cool slightly.½ Cup Unsalted Butter
- Place eggs in a large bowl. Whisk together well..2 Large Eggs
- Add sugar to the mixing bowl and whisk lightly.1 Cup Granulated Sugar
- Add melted butter to the bowl and whisk lightly.
- Add flour to the bowl and whisk lightly.2 Tablespoons All-Purpose Flour
- Optional: add nutmeg to bowl and whisk lightly.¼ teaspoon Nutmeg
- Add milk to the bowl and whisk lightly.¾ Cup Whole Milk
- Stir in 1 ½ cups shredded coconut.1 ½ Cups Shredded Coconut, sweetened
- Pour filling into pre-rolled 9" pie crust.1 Pre-rolled pie crust
- Sprinkle 2 tablespoons shredded coconut over top of pie.2 Tablespoons Shredded Coconut
- Place on a cookie sheet pan or pie drip catcher. Bake for 45 - 50 minutes. Check pie after 35 minutes and cover crust with a pie shield or wrap loosely in foil if crust is turning too dark.
- Cool for at least 2 hours before serving. Refrigerate leftovers - if you have any!
Video
Notes
- Take care to not overbake pie. You may test for doneness by inserting an instant read thermometer into center of pie. The internal temperature should be 170℉.
Sara says
Does I need to pre-bake the crust?
dessertswithstephanie says
No, the pie will spend enough time in the oven so you don't have to pre-bake the crust. You do want to keep your crust in the fridge until it's time to fill it.
TimW says
I’m a novice with coconut. Is the coconut in your custard pie supposed to be sweetened or unsweetened? My supermarket has both.
dessertswithstephanie says
Hi Tim, use sweetened coconut. Thank you for pointing out I am missing this clarification in the recipe! If you use unsweetened coconut, just add an an extra teaspoon of sugar to the recipe.
TimW says
Thank you. I noticed too late you specified sweetened in the comments above the recipe. I’ve made the pie and it turned out well! Still cooling….
dessertswithstephanie says
That's great! I hope you enjoy.
Della says
Would make this again....and again. Full of coconut flavor. I substituted brown sugar and it came out fine.
dessertswithstephanie says
Hi Della, thank you for the feedback. I'll have to try the pie recipe with brown sugar sometime soon!
Janet says
Delicious. Used store bought pie crust and it worked out fine. Did cut sugar back to three quarter cup. So simple!
dessertswithstephanie says
Janet, thank you for taking the time to leave some feedback!
Tasha says
This my first time making this pie. Can I use a frozen store bought pie crust ?
dessertswithstephanie says
Hi Tasha, Yes, you may use a frozen pie crust (use a 9" pie crust and not the deep dish crust). You do not need to defrost the crust.
Tasha says
Hello!!! I only have salted butter. Would that be okay to use or do I have to use unsalted?
dessertswithstephanie says
Yes, unsalted is fine.
judy womelsdorf says
My my husband loved it!
Claudia A Allensworth says
Just like my grandma made 80 years ago. I added a half a teaspoon of vanilla and a quarter of a teaspoon of coconut extract. when it’s still looks a little jiggly, you stick a silver knife in it. If it comes out clean, it’s done. People tend to overcook custard the trick is to get it out before it gets overcooked. It is delicious recipe. I disagree with the woman that said it was dry. Mine was absolutely delicious, and I did add the nutmeg, freshly grated served it with whipped cream and there’s one little piece left for me