Coconut custard pie recipe lovers, rejoice! If you’re looking for a dessert that combines the rich silkiness of custard with the sweet tropical flavor of coconut, you’re in for a treat. The first time I tasted this pie, I was sitting at my grandmother’s weathered kitchen table, listening to stories while savoring every bite of that golden flaky crust and soft, luscious filling. This pie isn’t just a recipe, it’s a warm hug in dessert form.
Perfect for holidays, Sunday dinners, or any time you want to impress without a lot of fuss, this coconut custard pie recipe is a dream for both beginner and seasoned bakers. It’s easy enough for a weeknight treat but elegant enough for a special gathering. Plus, it’s the kind of dessert that disappears fast, so you might want to make two!
Whether you’re craving a nostalgic classic or just want something delightfully simple to whip up, this pie has you covered. With minimal ingredients and maximum flavor, it’s the kind of bake that feels like home.
Table of contents
Why This Coconut Custard Pie Recipe Works Like a Charm
There’s something about the combination of creamy custard and toasted coconut that just works. This coconut custard pie recipe delivers a perfect texture balance: the custard sets beautifully without becoming rubbery, and the coconut adds chewiness and a naturally sweet flavor that never overpowers. It’s comforting and indulgent, yet light enough to have a second slice.
One of the standout features of this recipe is how easily it comes together. No need for a water bath or complicated pastry skills. With a store-bought or homemade pie crust, a few pantry staples, and a good whisk, you’re well on your way to custard pie bliss.
You also get flexibility. Want a dairy-free version? Use full-fat coconut milk. Prefer a deeper flavor? Toast the coconut before folding it in. You can even add a splash of rum or a pinch of nutmeg for a grown-up variation.
Plus, this recipe doesn’t call for condensed milk, which keeps it feeling homemade and fresh, not overly sweet. It strikes that beautiful balance between nostalgic and nourishing.
And if you’re gluten-free, simply use your favorite GF crust, the filling remains naturally free of gluten.
Recipe Card
Coconut Custard Pie Recipe
8
servings10
minutes50
minutes320
kcalBring tropical bliss to your table with this coconut custard pie recipe! Creamy custard, sweet coconut, and a flaky crust combine for an irresistible dessert.
Keep the screen of your device on
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!
Like this recipe?
Follow @therecipemasterblog on Pinterest
Pro Tips for Success: Nailing Your Coconut Custard Pie Every Time
- Use Fresh Coconut (Optional): For a truly authentic flavor, you can grate fresh coconut instead of using packaged shredded coconut.
- Toast Your Coconut Right: Don’t skip toasting the shredded coconut! Spread it evenly on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes until golden brown, stirring occasionally. This step develops flavor and adds a delightful crunch.
- 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.
Variants of the Coconut Custard Pie Recipe: Delicious Twists to Try
1. Vegan Coconut Custard Pie
For a dairy- and egg-free version, swap the traditional ingredients with coconut milk and a plant-based thickener like cornstarch or agar-agar. Use silken tofu or blended cashews as the custard base to mimic the creamy texture. You can find vegan pie crust recipes using coconut oil or vegan butter substitutes. The result? A luscious, rich pie that’s perfect for those avoiding animal products without sacrificing flavor or creaminess.
2. Gluten-Free Coconut Custard Pie
If gluten is off the table, you can easily make this pie gluten-free by using a gluten-free pie crust or making your own with almond flour or a gluten-free flour blend. The custard itself is naturally gluten-free, so it’s a simple switch to accommodate this dietary preference. Toasted coconut on top adds that irresistible crunch, making it a crowd-pleaser for all.
3. Chocolate Coconut Custard Pie
If you love chocolate and coconut together, try adding melted dark chocolate or cocoa powder to the custard mixture. The rich chocolate notes blend beautifully with the tropical sweetness of coconut, creating a decadent dessert perfect for special occasions. You can also drizzle melted chocolate on top or add chocolate shavings after baking for an extra wow factor.
4. Tropical Coconut Pineapple Custard Pie
Add a tropical twist by folding in finely chopped pineapple (fresh or canned, drained) into the custard before baking. Pineapple’s tartness complements the creamy coconut custard and adds a juicy surprise in every bite. You could also sprinkle some toasted macadamia nuts on top for a crunchy contrast reminiscent of Hawaiian flavors.
FAQs
Yes, substituting coconut milk will enhance the tropical flavor, but use a full-fat variety for a creamy texture.
Cover the pie tightly with plastic wrap or foil and refrigerate for up to 3 days.
Yes! Freeze it for up to 2 months. Thaw in the fridge overnight before serving.
Absolutely! The simple steps make it perfect for those new to baking custard pies.
Wrapping It Up
If you’re craving a dessert that’s creamy, comforting, and packed with tropical flavor, this Coconut Custard Pie recipe is your new go-to. It strikes the perfect balance between sweet, rich custard and that delightful coconut texture we all love. Whether you’re baking for a family gathering, a festive occasion, or just to treat yourself on a quiet weekend, this pie delivers on taste and satisfaction every time.
What I adore about this recipe is how approachable it is, even if you’re new to baking custard pies, the step-by-step process and helpful tips ensure your success. Plus, the endless variants mean you can tailor it to your mood or dietary needs effortlessly.
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!
Leave a Reply