custard coconut pie recipe

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

I have been making this custard coconut pie for years now and it is one of those recipes that just works every time. The combination of creamy custard and sweet shredded coconut is something my whole family loves. My kids ask for it on birthdays and holidays and it has become a tradition in our home.

The best part is that it is not overly complicated to make so you can whip it up for a weeknight dessert or a special occasion without any stress. This pie has a smooth and rich custard filling that is not too heavy. The coconut adds a nice texture and a natural sweetness that pairs perfectly with the buttery crust.

I like to use unsweetened coconut because it lets the custard shine without being too sugary. The filling is made with simple ingredients like eggs milk sugar and vanilla which you probably already have in your kitchen. One of the things I love about this recipe is that it is versatile.

You can serve it warm or chilled and it tastes great either way. The custard sets up beautifully and slices cleanly so it looks pretty on a plate. I often make it for potlucks and family gatherings and it always gets compliments.

People are surprised that something so delicious can be made from scratch so easily. This pie also has some health benefits compared to other desserts. Coconut is a good source of fiber and healthy fats and the custard provides protein from the eggs.

Of course it is still a treat but it feels a bit more wholesome than a store bought pie. I feel good about serving it to my family knowing it has real ingredients and no artificial stuff.

Custard Coconut Pie

Custard Coconut Pie

4.8 from 1400 votes

A creamy and comforting pie with a rich custard filling and sweet shredded coconut. Perfect for any occasion and easy to make from scratch.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup cold butter cut into small cubes
3 to 4 tablespoons ice water

For the Filling

1 cup granulated sugar
1/4 cup all purpose flour
1/4 teaspoon salt
2 cups whole milk
3 large eggs lightly beaten
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
2 tablespoons butter melted

👨‍🍳Directions

1Preheat your oven to 375 degrees Fahrenheit.
2In a large mixing bowl combine the flour and salt for the crust.
3Cut in the cold butter using a pastry blender or your fingers until the mixture looks like coarse crumbs with some pea sized butter pieces remaining.
4Add ice water one tablespoon at a time and stir with a fork until the dough starts to come together.
5Form the dough into a disk wrap it in plastic and refrigerate for 30 minutes.
6This helps the crust stay flaky.
7On a lightly floured surface roll the dough out to a 12 inch circle.
8Carefully transfer it to a 9 inch pie dish and trim the edges leaving a 1 inch overhang.
9Fold the edges under and crimp them with your fingers or a fork.
10Place the crust in the freezer for 10 minutes to firm up.
11Line the crust with parchment paper and fill it with pie weights or dried beans.
12Bake for 15 minutes then remove the weights and parchment and bake for another 5 to 7 minutes until the crust is lightly golden.
13Set it aside to cool slightly while you make the filling.
14In a medium saucepan whisk together the sugar flour and salt.
15Gradually whisk in the milk until smooth.
16Cook over medium heat stirring constantly until the mixture thickens and comes to a gentle boil which takes about 8 to 10 minutes.
17The mixture should be thick enough to coat the back of a spoon.
18Remove the saucepan from the heat.
19In a small bowl beat the eggs lightly then slowly whisk about 1 cup of the hot milk mixture into the eggs to temper them.
20Pour the egg mixture back into the saucepan and whisk to combine.
21Return to medium heat and cook for 2 more minutes stirring constantly until the custard thickens further.
22Remove from heat and stir in the vanilla extract shredded coconut and melted butter.
23Pour the filling into the prebaked crust.
24Bake the pie for 25 to 30 minutes until the filling is set around the edges but still slightly jiggly in the center.
25Let it cool completely on a wire rack then refrigerate for at least 2 hours before serving.

🔧Equipment

9 inch pie dish
Mixing bowls
Whisk
Rolling pin
Saucepan
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 320mg🌾Total Carbs: 40g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 6g

📝Notes

You can use unsweetened coconut if you prefer a less sweet pie. For a deeper flavor toast the coconut in a dry skillet for a few minutes before adding it to the filling. Make sure to let the pie cool completely so the custard sets properly.

Watch Video Of How Custard Coconut Pie Works

This custard coconut pie is a dessert that always delivers. The creamy filling and sweet coconut are a perfect match and the buttery crust holds everything together nicely. I love that I can make it ahead of time and it stays fresh in the fridge for several days.

To store the pie simply cover it with plastic wrap or foil and keep it chilled. It tastes great cold but you can also warm individual slices in the microwave for about 15 seconds if you prefer a softer texture. When it comes to serving this pie it is wonderful on its own or with a dollop of whipped cream.

I sometimes add a sprinkle of toasted coconut on top for extra crunch. This pie works well for family dinners holiday gatherings or even as a special treat after a long week. It is one of those recipes that never fails to make people smile and ask for seconds.

I hope you give it a try and enjoy it as much as my family does.

❓ Frequently Asked Questions About Custard Coconut Pie

1. Can I use a store bought pie crust for this recipe?

Yes you can use a store bought crust to save time. Just make sure to prebake it according to the package directions before adding the filling. A frozen deep dish pie shell works well for this custard coconut pie.

2. How do I know when the custard filling is done baking?

The pie is done when the edges of the filling are set and the center still jiggles slightly when you shake the pan. This usually takes about 25 to 30 minutes at 375 degrees Fahrenheit. The custard will continue to set as it cools.

3. Can I make this pie ahead of time?

Absolutely. This pie actually tastes better after it has chilled for a few hours or overnight. You can make it a day in advance and keep it covered in the refrigerator. Just let it sit at room temperature for about 15 minutes before serving.

4. Why did my custard turn out lumpy?

Lumpy custard usually happens when the milk mixture is cooked too quickly or not stirred enough. Make sure to whisk constantly while cooking over medium heat. If you see lumps forming you can strain the custard through a fine mesh sieve before adding the coconut.

5. Can I add other ingredients like chocolate or fruit to this pie?

Yes you can customize this pie. Try adding 1/2 cup of chocolate chips or a handful of toasted almonds for extra texture. You can also fold in 1 cup of fresh berries like blueberries or raspberries but be aware that they may release some juice and make the filling a bit softer.

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