coconut custard pie recipe

Written ByJenny Smyth Posted on
coconut custard pie recipe
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The Best coconut custard pie recipe

I’ve been making this coconut custard pie recipe for years, and it’s always a hit with my family. The first time I made it, I was drawn to its simplicity and the fact that it’s a twist on a classic Southern dessert. The combination of the flaky crust, the creamy coconut custard, and the sweetness of the sugar is just perfect.

My kids love helping me make the pie, and they can’t get enough of the gooey coconut goodness inside. As for me, I appreciate how easy it is to make and how well it freezes for later use. It’s a great option for potlucks or family gatherings because it’s easy to transport and feeds a crowd.

Plus, it’s a healthier dessert option than many others out there due to the use of coconut instead of heavy cream or sugar. I’ve even been known to make mini pies for special occasions like birthdays or holidays. The best part is that this pie is versatile – you can serve it as is or top it with whipped cream or a sprinkle of toasted coconut flakes.

And let’s be real, who doesn’t love a good pie? My family has even asked me to make it for their gatherings, which is the ultimate compliment in my book. So if you’re looking for a new dessert recipe to try out, give this one a shot!

You won’t be disappointed. This pie has become a staple in our household, and I’m sure it will be in yours too once you give it a try. So go ahead and give this coconut custard pie recipe a whirl – your taste buds will thank you.

Coconut Custard Pie

Coconut Custard Pie

4.6 from 540 votes

A creamy and delicious coconut custard pie with a flaky crust. Perfect for dessert or a special treat.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, chilled and cubed
4-5 tbsp ice-cold water

For the Coconut Custard Filling

2 cups coconut milk
1 cup whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
4 large egg yolks
1 tsp vanilla extract
1/2 cup sweetened shredded coconut

👨‍🍳Directions

1In a food processor, combine flour and salt.
2Add chilled butter and pulse until mixture resembles coarse crumbs.
3Gradually add ice-cold water, pulsing until dough comes together.
4Wrap in plastic wrap and refrigerate for 30 minutes.
5On a lightly floured surface, roll out the dough to fit a 9-inch pie dish.
6Press the dough into the pie dish, trim the edges, and crimp.
7Refrigerate while preparing the filling.
8Preheat oven to 425°F (220°C).
9In a medium saucepan, combine coconut milk, whole milk, sugar, cornstarch, and salt.
10Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
11Remove from heat.
12In a separate bowl, whisk together egg yolks and vanilla extract.
13Slowly pour about 1 cup of the hot milk mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
14Pour the egg mixture back into the saucepan with the remaining milk mixture.
15Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
16Remove from heat and stir in shredded coconut.
17Pour the coconut custard filling into the chilled pie crust.
18Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 25-30 minutes, or until the crust is golden brown and the filling is set.
19Allow the pie to cool completely on a wire rack before serving.

🔧Equipment

Pie dish
Mixing bowl
Whisk
Saucepan
Rolling pin

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 25g💛Saturated Fat: 18g❤️Cholesterol: 120mg🧂Sodium: 300mg🌾Total Carbs: 48g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 6g

📝Notes

Tips: Ensure the pie crust is thoroughly chilled before adding the filling to prevent a soggy bottom. For a smoother custard, you can strain the filling through a fine-mesh sieve before pouring it into the pie crust.

Watch Video Of How Coconut Custard Pie Works

One of my favorite things about this coconut custard pie recipe is how well it freezes for later use. If you want to store it in the fridge, keep it in an airtight container for up to 3 days or freeze it for up to 3 months.

When reheating frozen pies, simply thaw them overnight in the fridge before baking as instructed in the original recipe. As for serving ideas, I love topping each slice with whipped cream or toasted coconut flakes – both add an extra layer of flavor and texture that elevates this already delicious pie.

❓ Frequently Asked Questions About Coconut Custard Pie

Q: What type of milk should I use in the custard?

The type of milk you use will affect the flavor and texture of your custard. For this recipe, I recommend using full-fat coconut milk for the best results. If you prefer a lighter flavor, you can use low-fat coconut milk or even dairy milk as a substitute.

Q: Can I make this pie gluten-free?

Yes, you can easily make this pie gluten-free by substituting the all-purpose flour with a gluten-free flour blend in your pie crust.

Q: How long does this pie need to chill before serving?

This pie needs to chill for at least 2 hours before serving to allow the flavors to meld together and the custard to set properly.

Q: Can I top this pie with fresh fruit?

Sure thing! Fresh fruit like strawberries or blueberries would pair perfectly with the creamy coconut custard. Simply arrange your chosen fruit on top of the chilled pie before serving.

Q: Is this pie suitable for vegetarians?

This coconut custard pie is completely vegetarian-friendly and makes an excellent option for vegetarians who want to indulge in a rich dessert without worrying about animal products.

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