Old Fashioned Coconut Custard Pie Recipe

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.

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• Ingredient Tips
• Recipe Tips
• Pie Crust
• FAQs
• More coconut desserts
• 📋 Recipe

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