This timeless Coconut Custard Pie remains as beloved today as it was decades ago. With a rich, creamy filling and a flaky crust, it’s irresistible.
This Coconut Custard Pie is one of my all-time favorites, and I’m delighted to finally share it here. If you love coconut, this pie is made for you.
Coconut desserts are hard to rank because I enjoy so many of them, but this custard pie holds a special place. Some people report they dislike coconut because of the texture rather than the flavor — if that’s you, I still feel sorry to miss out on this deliciousness!
When I was a child, my friend Linda’s grandmother bought coconut-cream eggs for each of her nine grandchildren at Easter. None of them liked coconut, so I happily inherited every single one. Good times and lots of coconut!
I can’t decide between Coconut Cream Pie and Coconut Custard Pie — both are exceptional in their own way.
The difference between Coconut Cream and Coconut Custard Pie
Coconut Cream Pie uses a stovetop-cooked pudding-style filling flavored with coconut, butter, and vanilla. The cooked filling is poured into a prebaked crust and chilled until set.
Coconut Custard Pie starts with a partially prebaked crust. The custard ingredients are combined, coconut is added, and the filling is poured into the shell. The pie then finishes baking in the oven until the top is lightly golden.
Why partially prebake the pie crust?
Some pies—like pumpkin, custard, chess, and pecan—benefit from partially prebaking the crust (also called par-baking or blind-baking). Because these pies bake in shallow dishes and the filling sets quickly, the bottom crust can remain underbaked unless you give it a head start.
Partially prebaked crust looks set on the surface but isn’t fully browned. The edges stabilize, making it easier to protect them with foil without damaging the shape.
Why add the coconut to the empty pie crust first?
This step is optional. If you mix the coconut into the custard, most of it tends to rise as the pie bakes. By sprinkling coconut into the shell first, you help ensure some chewy coconut stays toward the bottom of the pie while the top gets lightly toasted during baking.
Easy steps
- Prepare the pie dough and partially prebake the crust.
- Mix the custard filling.
- Layer the coconut and pour in the filling.
- Protect the crust edges and finish baking.
Some bakers prefer toasting the coconut before adding it; I prefer the contrast of chewy sweetened coconut throughout the creamy custard. The top will toast slightly during baking anyway.
More delicious coconut desserts:
Triple Coconut Cake
Coconut Macaroons
Coconut Bon Bons #1
Coconut Bon Bons #2
Coconut Crunch Cake
Coconut Cream Cheese Pinwheels
Homemade Coconut Eclairs
Coconut Cloud Cake
If you make this recipe, please rate it and leave a comment below — your feedback is appreciated!
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Coconut Custard Pie
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- Author: Cindy @mycountrytable
- Prep Time: 30 minutes
- Cook Time: 1.5 hours
- Total Time: 2 hours
- Yield: 8 servings
- Category: pies
- Method: bake
- Cuisine: American
Description
This Coconut Custard Pie features a creamy custard with a balanced coconut-to-filling ratio and a flaky, buttery crust.
Ingredients
For the pie:
- 1/2 recipe for a deep-dish pie crust (use your favorite flaky crust).
- 4 large eggs, room temperature
- 1 stick (1/2 cup) unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 2/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 cup whole milk*
- 1 cup flaked sweetened coconut
For the topping (optional):
- 1 cup heavy whipping cream, cold
- 1/2 teaspoon pure vanilla extract
- 1/3 cup powdered sugar
Get Recipe Ingredients
Instructions
For the pie:
- Prep the pie shell: Roll the dough into a 12-inch circle and fit it into a 9-inch pie dish without stretching. Trim to about 1/2 inch over the edge, fold under, and crimp or flute. Freeze the shell for 30 minutes.
- Par-bake the crust: Preheat oven to 375°F. Dock the bottom with a fork. Line the shell with parchment and fill with pie weights (or dried beans/rice). Bake on the lowest rack about 30 minutes until the shell is just set. Remove weights and parchment.
- Make the filling: In a mixer bowl, briefly beat the eggs. Add melted butter, vanilla, sugar, flour, salt, and milk; mix on medium about 2 minutes until combined. Sprinkle the coconut in the bottom of the pie shell and pour the custard over it.
- Bake the pie: Shield the crust edges with foil and bake on the lowest rack for 15 minutes. Reduce oven temperature to 350°F and bake about 25 more minutes. Remove the foil and continue baking 15–20 minutes until the center is golden, puffed, and slightly jiggly. Cool completely on a wire rack.
- Serve at room temperature or chilled. Refrigerate leftovers up to 3 days.
For the topping:
- In a chilled bowl, whip heavy cream, vanilla, and powdered sugar to soft–medium peaks (about 45 seconds with a stand mixer). Cover the mixer to prevent splatter if desired.
- Serve pie slices with dollops of whipped cream. Refrigerate any leftover whipped cream.
Notes
- *If whole milk isn’t available, you can mix 2% milk with a splash of half-and-half or use 2% milk alone. Higher butterfat gives the custard more flavor.