The Best Coconut Custard Pie Recipe: Silky-Sweet Homemade Delight

Baking a delightful coconut custard pie brings pure comfort to your kitchen.

Sweet aromas will dance through the air, promising something special.

Creamy textures and tropical flavors combine in this classic dessert.

Soft, silky custard nestled in a buttery crust creates pure magic.

Ingredients come together easily, making this recipe accessible for anyone who loves baking.

Each slice promises a delectable journey through rich, smooth coconut goodness.

You won’t be able to resist sharing this incredible pie with loved ones.

How to Store Coconut Custard Pie Properly

• Store leftover coconut custard pie in an airtight container or tightly wrapped with plastic wrap. Keep refrigerated for up to 4 days to maintain freshness and prevent bacterial growth.
• Wrap the entire pie or individual slices in plastic wrap, then aluminum foil. Freeze for maximum 2 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in the microwave for 15-20 seconds on medium power. Alternatively, place the slice in a preheated 325F oven for 5-7 minutes to restore its original texture.
• Enjoy cold straight from the refrigerator for a refreshing dessert. Top with fresh whipped cream or a sprinkle of toasted coconut to enhance the flavor and presentation.

FAQs

• How do I know when the custard pie is fully baked?

The custard is done when the top turns golden brown and a knife inserted into the center comes out clean. The edges should be set but the middle might have a slight jiggle.

• Can I use low-fat milk instead of heavy cream?

While you can use low-fat milk, heavy cream provides a richer, creamier texture that’s essential for a traditional custard pie. For best results, stick to the recipe’s original cream recommendation.

• What happens if I overmix the batter?

Overmixing can incorporate too much air, causing the custard to crack or become dense. Gently mix ingredients until just combined for a smooth, silky texture.

Why Coconut Custard Pie is a Classic Delight

• Dive into Simplicity: This coconut custard pie offers a straightforward recipe that even novice bakers can master with ease.
• Crowd-Pleasing Comfort: Creamy texture and sweet coconut flavor make this dessert a guaranteed hit at family gatherings, potlucks, and holiday celebrations.
• Versatile Serving Options: Enjoy the pie chilled or at room temperature, perfect for making ahead and adapting to different preferences and occasions.
• Minimal Ingredient Magic: Using basic pantry staples like eggs, sugar, and coconut, this recipe delivers maximum flavor with minimal shopping and preparation effort.

Ingredients for Coconut Custard Pie

• Pie Crust: A buttery foundation that provides a crisp base for the creamy custard filling.
• Eggs: The essential binding agent that creates the rich and smooth texture of the custard.
• Sugar: Adds sweetness and helps to caramelize the top of the pie during baking.
• Shredded Coconut: Brings a tropical flavor and delightful texture to the pie.

• Butter: Melted butter adds richness and enhances the overall flavor of the custard.
• Milk, Heavy Cream: Create a smooth and creamy base for the custard, providing luxurious texture.

• Flour, Vanilla Extract, Salt: Work together to stabilize the custard, add depth of flavor, and balance the sweetness.

How to Bake Perfect Coconut Custard Pie

Step 1: Warm Up the Oven

Fire up your oven to 350°F (175°C).

Gently place the pie crust into a 9-inch pie dish, creating a beautiful crimped edge around the rim.

Step 2: Whip Up the Egg Base

Grab a large mixing bowl and beat the eggs until they’re smooth and well combined.

Sprinkle in sugar and flour, continuing to beat until the mixture looks silky and free of lumps.

Step 3: Create the Creamy Filling

• Melted butter
• Milk
• Heavy cream
• Vanilla extract
• Salt

Whisk everything together until the mixture is perfectly blended and looks absolutely dreamy.

Step 4: Fold in the Tropical Goodness

Gently fold the shredded coconut into the custard, creating a delightful tropical twist that will make your taste buds dance.

Step 5: Fill and Bake

Pour the coconut-studded custard into the prepared pie crust.

Slide the pie into the preheated oven and bake for 50-60 minutes.

You’ll know it’s ready when the top turns a gorgeous golden brown and a knife inserted in the center comes out clean.

Step 6: Cool and Prepare to Serve

Let the pie cool completely on a wire rack.

This allows the custard to set perfectly and makes slicing a breeze.

Step 7: Final Touches

Serve the pie at room temperature or chilled.

For an extra touch of indulgence, top with a dollop of whipped cream and sprinkle some toasted coconut on top.

Enjoy your slice of tropical paradise!

Pro Tips for Creamy Coconut Custard Pie

• Blind bake the pie crust for 10 minutes before adding the filling to create a crisp, flaky base that won't become wet.
• Strain the egg mixture through a fine-mesh sieve to remove any lumps, ensuring a silky-smooth texture.
• Toast shredded coconut beforehand to enhance its nutty flavor and add a delightful crunch to the pie's texture.
• Let ingredients like eggs and dairy come to room temperature before mixing to help them blend more evenly and create a consistent custard.
• Watch for a slight jiggle in the center when you gently shake the pie – it should be set but not completely firm, as it will continue cooking while cooling.

Delicious Variations for Coconut Custard Pie

• Dairy-Free Delight: Replace milk and heavy cream with coconut milk, ensuring a rich, creamy texture while maintaining the coconut flavor profile.
• Gluten-Free Option: Swap traditional flour with almond flour or gluten-free flour blend, using the same measurement to create a celiac-friendly version.
• Vegan Coconut Custard: Substitute eggs with silken tofu or chickpea flour mixture, using plant-based butter and coconut cream to achieve a similar consistency.
• Tropical Fruit Fusion: Add diced pineapple or mango chunks to the custard mixture for an extra burst of tropical sweetness and texture.

Serving Ideas for Coconut Custard Pie

• Tropical Beach Picnic Pairing: Slice this creamy coconut custard pie and pack it in a cooler for a stunning beach dessert alongside fresh tropical fruits like mango and pineapple.
• Island-Style Brunch Companion: Serve a wedge with strong Hawaiian coffee or a light mimosa, creating a delightful weekend morning treat that transports taste buds to a sunny coastline.
• Elegant Dinner Finale: Present the pie on a beautiful ceramic plate with a delicate dusting of powdered sugar and a small scoop of coconut sorbet, elevating the dessert experience for guests.
• Comfort Dessert Delight: Warm slightly and top with a dollop of freshly whipped cream and toasted coconut flakes, transforming this pie into a comforting, nostalgic sweet ending to any meal.

Coconut Custard Pie Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 22 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Creamy coconut custard pie promises a delightful dessert experience from the heart of Southern cuisine. Silky coconut filling nestled in a buttery crust invites you to savor each delectable bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 12 cups (150g) sweetened shredded coconut
• 1 12 cups (360ml) whole milk
• 3 large eggs
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) heavy cream

Baking Ingredients:

• 1/4 cup (30g) all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Crust and Fat:

• 1 package (14 ounces/400g) refrigerated pie crusts (1 crust)
• 1/4 cup (60g) unsalted butter, melted

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare a 9-inch pie dish by fitting the pie crust into it and creating a decorative crimped edge.
2. Whisk eggs thoroughly in a large mixing bowl until they become uniform in texture.
3. Incorporate sugar and flour into the eggs, blending until the mixture transforms into a silky, smooth consistency.
4. Add melted butter, milk, heavy cream, vanilla extract, and salt to the egg mixture, stirring until all ingredients are perfectly integrated.
5. Gently fold shredded coconut into the liquid custard base, ensuring even distribution throughout the mixture.
6. Carefully transfer the coconut custard filling into the prepared pie crust, spreading it evenly to the edges.
7. Place the pie in a preheated 350°F (175°C) oven and bake for 50-60 minutes, monitoring until the custard sets and the surface develops a golden-brown hue.
8. Test the pie’s doneness by inserting a knife into the center – it should emerge clean without any liquid residue.
9. Remove from the oven and allow the pie to cool completely on a wire rack, which helps stabilize the custard’s texture.
10. Serve at room temperature or chilled, with an optional garnish of whipped cream and toasted coconut for added elegance.

Notes

• Toast coconut before adding to enhance its nutty flavor and provide a delightful crunchy texture to the pie.
• Use room temperature eggs and dairy ingredients to ensure smooth, even mixing and prevent lumpy custard formation.
• Check pie doneness by gently shaking the dish – the center should have a slight wobble but not be liquid, indicating a perfectly set custard.
• For a gluten-free version, replace wheat flour with cornstarch or almond flour, maintaining the same measurement for a similar consistency.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 339 kcal
• Sugar: 27 g
• Sodium: 170 mg
• Fat: 20 g
• Saturated Fat: 14 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.5 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 110 mg