easy coconut custard pie recipe

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

I’ve been making this easy coconut custard pie recipe for years, and it’s always a hit with my family. I love how simple it is to make, yet it tastes like a gourmet dessert from a high-end bakery.

The combination of creamy coconut custard and flaky pie crust is absolute perfection. My kids adore helping me mix the batter and getting their hands dirty with the fun process of making the pie.

This recipe is perfect for any occasion, whether it’s a special holiday dinner or just a Tuesday evening dessert. Plus, it’s surprisingly easy to make gluten-free by swapping out the traditional pie crust for a coconut-based one.

And the best part? It’s incredibly healthy compared to traditional desserts, packed with nutritious coconut milk and wholesome ingredients that will leave you feeling satisfied without the guilt.

In fact, I often serve this pie at potlucks and gatherings because everyone raves about it – even the pickiest eaters! I’ve tweaked this recipe over time to make it even more accessible for busy families like mine, so don’t worry if you’re short on time or patience.

Trust me when I say this pie is worth every minute of effort.

Easy Coconut Custard Pie

4.9 from 589 votes

This simple coconut custard pie features a creamy, sweet filling with shredded coconut in a flaky pie crust. It is a quick dessert that requires minimal effort and bakes to a golden finish.

Prep Time10 mins
Cook Time45 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Pie

1 (9-inch) unbaked pie crust
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
4 large eggs
2 cups whole milk
1 teaspoon vanilla extract
1 cup sweetened shredded coconut

👨‍🍳Directions

1Preheat the oven to 350°F.
2Place the unbaked pie crust in a 9-inch pie plate and crimp the edges as desired.
3In a large mixing bowl, whisk together the sugar, flour, and salt.
4Add the eggs one at a time, whisking well after each addition until smooth.
5Gradually whisk in the milk and vanilla extract until the mixture is fully combined and smooth.
6Stir in the shredded coconut.
7Pour the filling into the prepared pie crust.
8Bake for 40 to 45 minutes, until the custard is set and the top is golden brown.
9The center should jiggle slightly when gently shaken.
10Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
11The custard will continue to set as it cools.

🔧Equipment

9-inch pie plate
Mixing bowl
Whisk
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 95mg🧂Sodium: 280mg🌾Total Carbs: 44g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 6g

📝Notes

For a richer flavor, use half-and-half instead of whole milk. Toast the shredded coconut in a dry skillet over medium heat for 2 to 3 minutes before adding to the filling for extra depth.

Watch Video Of How Easy Coconut Custard Pie Works

This easy coconut custard pie recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a comforting dessert after a long day. One of my favorite things about this recipe is that it freezes beautifully, so feel free to make multiple pies at once and store them in your freezer for future meals.

When reheating leftovers, simply place the pie in the oven at 350°F (180°C) for about 20 minutes or until warmed through – be sure not to overbake! For an extra-special touch, consider serving your pie with whipped cream or vanilla ice cream – but honestly, it’s perfect just as-is.

❓ Frequently Asked Questions About Coconut Custard Pie

Q: Can I make individual-sized servings of this coconut custard pie?

Yes, simply pour the batter into mini muffin tins or ramekins and bake as directed – they’ll be perfect for portion control!

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