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Coconut custard pie with golden crust and toasted coconut flakes
Lucy

Coconut Custard Pie

  Indulge in the creamy, tropical flavors of this classic coconut custard pie! With a rich custard filling and a flaky crust, it’s the perfect dessert for any occasion. Whether served at holidays, family gatherings, or simply to satisfy your sweet tooth, this pie is sure to be a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 1 9-inch pie
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1 pre-made 9-inch pie crust or homemade
For the Custard Filling:
  • 4 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk or half-and-half for a richer filling
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut sweetened or unsweetened, as preferred
  • ½ teaspoon salt
Optional Garnish:
  • ¼ cup toasted shredded coconut
  • Whipped cream for serving

Method
 

Prepare the Crust:
  1. Preheat the oven to 375°F (190°C).
  2. If using a homemade crust, roll it out on a floured surface to fit a 9-inch pie pan. Transfer to the pan, trim the edges, and press firmly into place.
  3. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for an additional 5 minutes. Let cool.
Make the Custard Filling:
  1. In a large mixing bowl, whisk together the eggs and sugar until smooth.
  2. Gradually whisk in the milk, vanilla extract, shredded coconut, and salt until fully combined.
Assemble the Pie:
  1. Pour the custard filling into the pre-baked pie crust, spreading the coconut evenly.
Bake the Pie:
  1. Reduce the oven temperature to 350°F (175°C).
  2. Place the pie on the middle rack and bake for 45–50 minutes, or until the custard is set but slightly jiggly in the center.
Cool and Set:
  1. Remove the pie from the oven and let it cool to room temperature. For the best texture, refrigerate for at least 2 hours before serving.
Garnish and Serve:
  1. Garnish with toasted coconut and serve with whipped cream if desired. Slice and enjoy!

Notes

  • For a tropical twist, mix in ½ cup of crushed pineapple (drained) or mango puree to the custard filling before baking.
  • Use freshly grated coconut for a more aromatic and flavorful pie.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.