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Coconut Custard Pie Recipe

Coconut Custard Pie

iamwinfred
This old fashioned coconut custard pie is a comforting, nostalgic dessert that tastes like it took way more effort than it actually does. The rich egg custard bakes right in the oven alongside the crust, with no stovetop tempering or constant stirring required. Sweetened shredded coconut settles into a soft, golden top while the inside stays silky, smooth, and perfectly set after a chill in the fridge. Made with simple pantry staples, this easy pie is a cozy favorite for holidays or any day of the week.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 9-inch glass pie dish Lets you see how golden the bottom crust is getting
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Pie crust shield Prevents over browning of the edges
  • Wire cooling rack

Ingredients
  

  • 1 unbaked 9 inch pie crust homemade or store bought
  • 4 large eggs
  • 1 cup granulated sugar 200g
  • 1/4 cup unsalted butter 57g, melted and slightly cooled
  • 1/4 cup all purpose flour 31g
  • 2 cups whole milk 480ml
  • 1 teaspoon vanilla extract 5ml
  • 1/2 teaspoon coconut extract 2.5ml, optional, for extra coconut flavor
  • 1/4 teaspoon salt
  • 1 1/2 cups sweetened shredded coconut 150g, plus extra for garnish
  • ground nutmeg pinch, for the top

Instructions
 

  • Preheat oven to 350°F and prepare the pie crust in a 9 inch dish, crimping the edges, then chill while making the filling.
  • In a large bowl, whisk the eggs until frothy, then whisk in the sugar until pale and smooth. Pour in the melted butter and whisk to combine.
  • Sprinkle in the flour and whisk until no lumps remain. Slowly pour in the milk while whisking continuously, then whisk in the vanilla, coconut extract (if using), and salt.
  • Gently fold the shredded coconut into the custard mixture using a spatula until evenly distributed.
  • Pour the custard filling into the chilled pie crust, filling almost to the top. Sprinkle a pinch of nutmeg evenly over the surface.
  • Bake on the middle rack for 45 to 55 minutes, covering the crust edges with a shield after 20 minutes if browning too fast. The pie is done when the top is golden and puffed and the center jiggles only slightly.
  • Cool on a wire rack for 2 hours at room temperature, then refrigerate for at least 3 hours or until fully set before slicing and serving.

Notes

  • Tip: Whisk the eggs and sugar until the mixture is pale and smooth to create a silky custard texture.
  • Tip: Add the milk slowly while whisking so the custard does not separate.
  • Substitution: For a less sweet pie, use unsweetened desiccated coconut and add an extra tablespoon or two of sugar to balance it.
  • Variation: Toast the shredded coconut before adding for a deeper, nuttier flavor.
  • Variation: Swap half the milk for coconut milk to intensify the coconut flavor, or use a graham cracker crust for a sweeter base.
  • Storage: Store covered in the refrigerator for up to 4 days. Wrap individual slices tightly to keep fresh longer.
  • Freezing: Freeze the fully cooled, unsliced pie wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge.
  • Make-Ahead: This pie is a great make-ahead dessert; bake it up to two days in advance and keep refrigerated.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 36gProtein: 5gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 105mgSodium: 190mgPotassium: 150mgFiber: 2gSugar: 24gVitamin A: 6IUCalcium: 8mgIron: 4mg
Keyword baked custard pie, coconut custard pie, coconut pie, easy custard pie, old fashioned pie
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