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℉.
Linda UntzRabold says
This pie is absolutely the best! Great flavor all by itself but adding 1/2 tsp freshly ground nutmeg sends it over the top!!
dessertswithstephanie says
Thank you for the feedback, Linda! So pleased you enjoyed the recipe.
Brian S says
Didn't work for me. Pie is very thin and quite dry with not much "custard" in the finished product. I toasted the coconut which may have soaked up more liquid than if I had left it untoasted.
dessertswithstephanie says
Thank you for your comment. You are correct - As I explained in my post the coconut should not be toasted.
Carl R. says
Whats needed to make a deep dish pie?
dessertswithstephanie says
I have not made this as a deep dish pie - sorry!
Lavanda Michelle says
Stephanie, your Old-Fashioned Coconut Custard Pie has become a hero in my dessert repertoire! The creamy egg custard filling and the generous amount of coconut make every bite a delightful experience.
Beth says
This pie is absolutely delicious. I made it for dessert last night, and the flavors and textures are just perfect.
Bob says
Can I just leave the coconut out? I like coconut but wife says, "not for me"
dessertswithstephanie says
Yes, you may leave the coconut out and make just an egg custard pie. Maybe add a little extra vanilla (1 teaspoon) or nutmeg (1/4 teaspoon) for more taste.
Elaine says
I tried this recipe over Thanksgiving. It was delicious. Makes me remember my mom- it was her favorite pie.
dessertswithstephanie says
So nice to know! Thank you, Elaine!
Jan Hayes says
Can I freeze this pie? Need to make several for a wedding and transport.
dessertswithstephanie says
Hi Jan, unfortunately this pie does not freeze well. The custard becomes soggy when defrosting. Thanks for stopping by.
Susan JoyAmongChaos says
I love making this pie almost as much as my family loves eating it! So good!
Sharonda says
This is my absolute favorite pie! I can eat a whole one by myself in one sitting. Thank you for sharing the recipe.