Coconut Custard Pie Recipe: How To Make A Tropical Delight

Imagine the creamy, tropical flavors of coconut blended into a luscious custard, encased in a buttery crust. This coconut custard pie recipe is a slice of paradise that’s surprisingly simple to make. A perfect dessert for gatherings or a cozy family meal, this recipe is a keeper. Whether you’re a pie enthusiast or just venturing into coconut custard pie recipes, this guide will help you create a treat that will have everyone coming back for seconds.

Coconut Custard Pie Recipe

Recipe by SoukaynaCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Bring tropical bliss to your table with this coconut custard pie recipe! Creamy custard, sweet coconut, and a flaky crust combine for an irresistible dessert.

Ingredients

1 pre-made 9-inch pie crust or homemade (your choice)
For the Filling
4 large eggs
1 cup granulated sugar
1/4 cup unsalted butter, melted
1 1/2 cups whole milk
1/2 cup heavy cream
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cups shredded sweetened coconut
For Garnish (Optional)
Whipped cream
Toasted coconut flakes

Directions

Preheat the oven to 350°F (175°C).
Place the pie crust in a 9-inch pie pan. Trim the edges and crimp decoratively.
In a mixing bowl, whisk together eggs and sugar until smooth.
Add melted butter, whole milk, heavy cream, vanilla extract, and salt. Mix well.
Stir in shredded coconut until evenly distributed.
Pour the filling into the prepared pie crust. Spread evenly.
Place the pie on the center rack of the preheated oven.
Bake for 50-55 minutes, or until the custard is set and the top is lightly golden.
Allow the pie to cool at room temperature for 1-2 hours before slicing.
Garnish with whipped cream and toasted coconut flakes, if desired.

Notes

Use full-fat milk and cream for a rich custard texture.
Let the pie cool completely before serving for clean slices.
Toasting the shredded coconut intensifies its flavor—try it if you want a nuttier taste!

Tips for Perfect Coconut Custard Pie

Use Fresh Coconut (Optional): For a truly authentic flavor, you can grate fresh coconut instead of using packaged shredded coconut.
Blind Bake the Crust: For a crispy crust that doesn’t get soggy, blind bake it for 10 minutes before adding the filling.
Test for Doneness: Insert a knife into the center of the pie—it should come out clean when the custard is set.
Cool Properly: Cooling the pie fully prevents the custard from being too runny.
Customize Sweetness: Adjust the sugar if you prefer a less sweet pie.

Recipe Variants

Chocolate Coconut Custard Pie: Add 1/4 cup cocoa powder to the filling for a chocolaty twist.
Lime Coconut Custard Pie: Incorporate 2 tbsp of lime juice and a teaspoon of lime zest for a zesty tropical flair.
Keto-Friendly Version: Use a low-carb sweetener and a keto pie crust for a diet-friendly dessert.
Crustless Coconut Custard Pie: Skip the crust entirely for a gluten-free and fuss-free version.

FAQ

Can I use coconut milk instead of whole milk?

Yes, substituting coconut milk will enhance the tropical flavor, but use a full-fat variety for a creamy texture.

How do I store leftovers?

Cover the pie tightly with plastic wrap or foil and refrigerate for up to 3 days.

Can I freeze coconut custard pie?

Yes! Freeze it for up to 2 months. Thaw in the fridge overnight before serving.

Is this recipe suitable for beginners?

Absolutely! The simple steps make it perfect for those new to baking custard pies.

For a tropical drink to try with this tasty pie, check our Starbucks copycat of Pink Drink Recipe an easy option to pair with this pie!

This coconut custard pie recipe is a testament to how simple ingredients can create extraordinary flavors. Whether you’re reminiscing about tropical vacations or craving something creamy and comforting, this dessert won’t disappoint. The combination of sweet coconut and smooth custard is pure magic. Serve it up at your next gathering and watch the compliments roll in!