If you’re a fan of old-fashioned desserts like Classic Bread Pudding or Old Fashioned Strawberry Pretzel Salad, Coconut Custard Pie deserves a place at the top of your baking list. With its silky vanilla custard filling, sweet coconut flakes and flaky pie crust, this timeless recipe has been passed down through generations for good reason. It’s simple to make, uses everyday pantry ingredients and delivers a rich, creamy slice that’s perfect for holidays, family dinners or anytime you’re craving a classic homemade dessert.
Since my old fashioned custard pie recipe is such a big hit on the website, I thought it would be appropriate to include a coconut variation too. Unlike chocolate cream pie that require cooking a stovetop filling or lemon meringue pie that need extra steps, this custard pie comes together in one bowl. As it bakes, the egg-rich filling transforms into a smooth, creamy custard while the coconut becomes lightly toasted throughout the pie, adding wonderful texture and flavor. The result is an elegant dessert that’s surprisingly easy enough for even beginner bakers.
Why You’ll Love This Recipe
- It’s a classic vintage dessert that everyone loves.
- It has a rich, creamy homemade custard filling.
- There is sweet coconut flavor in every bite.
- It’s an easy one-bowl recipe.
- It uses simple pantry ingredients.
- It’s perfect for holidays and family gatherings.
- Serve it chilled or at room temperature- it’s delicious both ways.
Ingredients You’ll Need
Pie Filling
- Unsalted butter
- Granulated sugar
- Eggs
- Whole milk
- Heavy whipping cream
- All-purpose flour
- Vanilla extract
- Salt
- Ground nutmeg
- Sweetened shredded coconut
Pie Crust
A homemade buttery pie crust is always delicious, but a quality store-bought refrigerated or frozen crust works beautifully too.
Optional Garnishes
- A light dusting of freshly grated nutmeg
- Fresh whipped cream
- Toasted coconut flakes
Recipe Tips
- Use room-temperature ingredients: Butter and eggs blend more smoothly, creating a silkier custard.
- Don’t overbake: The pie should be mostly set with just a slight jiggle in the center. It will continue to firm up as it cools.
- Protect the crust: If the edges begin browning too quickly, cover them with a pie shield or strips of aluminum foil during the final part of baking.
- Chill before slicing: Although the pie can be served at room temperature, chilling for several hours gives the custard time to fully set and makes for cleaner slices.
- Make Ahead Instructions: This is an ideal make-ahead dessert.
Bake the pie one day in advance and refrigerate overnight. The custard firms up beautifully, making the pie even easier to slice. - Storage Tips: Store covered in the refrigerator for up to 4 days.
The pie is delicious served chilled or allowed to sit at room temperature for about 20 minutes before serving.
Coconut Custard Pie vs. Coconut Cream Pie
Although they look similar, these two pies are quite different.
Coconut Custard Pie
- Baked filling
- Egg-based custard
- Firm, sliceable texture
- One-step preparation
- Cooked pudding filling
- Chilled after filling
- Usually topped with meringue or whipped cream
- Softer, creamier consistency
If you enjoy old-fashioned baked custard desserts, Coconut Custard Pie is the one you’ll want to make.
How to toast coconut:
You may wish to serve slices of this Coconut Custard Pie with toasted coconut. To toast coconut flakes, preheat your oven to 325 degrees F. Line a baking sheet with parchment paper, and spread the coconut out on the baking sheet. Bake for 3 minutes. Stir, and then bake for an additional 3 to 4 minutes- or until the coconut is golden brown. Keep an eye on it! Coconut can go from white to burned in seconds… so if it’s browning too quickly then you might have a disaster on your hands. Let it cool completely, and then it’s ready to use as a garnish for your pie.
What to Serve with this Easy Coconut Custard Pie
This pie is wonderful served with:
- Fresh whipped cream
- Vanilla ice cream
- Fresh berries
- Hot coffee
- Tea
- Iced coffee
- Espresso
It’s especially popular for:
- Easter
- Mother’s Day
- Thanksgiving
- Christmas
- Sunday family dinners
- Potlucks
Frequently Asked Questions
Is Coconut Custard Pie the same as Coconut Cream Pie?
No. Coconut Custard Pie is baked, allowing the eggs to create a firm custard filling. Coconut Cream Pie uses a cooked pudding filling that’s chilled after being poured into the crust.
Can I use unsweetened coconut?
Yes, but the pie won’t be quite as sweet. Sweetened shredded coconut provides the traditional flavor and texture.
Why is my custard still jiggly?
A slight jiggle in the very center is normal. The custard continues setting as it cools.
Can I freeze Coconut Custard Pie?
Yes. Wrap tightly and freeze for up to one month. Thaw overnight in the refrigerator before serving.
Can I make this with homemade pie crust?
Absolutely. Homemade pie crust is always a wonderful option for this recipe.
Can I add coconut extract?
Yes! Adding ¼ to ½ teaspoon coconut extract creates an even richer coconut flavor.
Why This Recipe Works
The beauty of Coconut Custard Pie is its simplicity. The eggs create a silky custard while whole milk and cream add richness without making the filling heavy. A small amount of flour helps stabilize the custard, and the shredded coconut bakes into the filling, adding both texture and sweet coconut flavor in every bite. The result is a classic homemade pie that’s elegant enough for holidays yet easy enough to enjoy any time of year.
Whether you’re rediscovering a childhood favorite or trying Coconut Custard Pie for the first time, this timeless recipe is sure to earn a permanent spot in your dessert collection.
Coconut Custard Pie
Ingredients
PIE:
- ¼ cup (½ stick) unsalted butter, at room temperature
- 1 cup granulated white sugar
- 3 large eggs
- 1¾ cups whole milk
- ½ cup heavy whipping cream
- 3 tablespoons all purpose flour
- 1½ teaspoons vanilla extract
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 1 cup sweetened coconut flakes
- One 9-inch pie crust, homemade or store-bought
OPTIONAL GARNISHES:
- whipped cream or Cool Whip
- coconut flakes, toasted (if desired)
Instructions
- Preheat the oven to 350℉. Place the pie crust into a 9-inch pie plate and crimp the edges.
- In a large bowl, use an electric mixer to combine the butter and sugar until well-mixed. Beat in the eggs, and then the milk, cream, flour, vanilla, salt, and nutmeg. Stir in the coconut flakes.
- Pour the coconut mixture into the raw pie crust.
- Bake until a knife inserted in the center comes out clean, about 50 to 60 minutes. Check the pie at the 45 minute mark (and every 5 minutes after) and if the crust is getting too dark, put a pie crust shield or foil on it to prevent it from over-browning.
- Before slicing, cool the pie to room temperature and then refrigerate to chill, about 2 to 4 hours.
- If desired, serve the pie topped with whipped cream or Cool Whip and a sprinkle of toasted coconut flakes.
Notes
- Use room-temperature butter and eggs for the smoothest custard.
- If using frozen store-bought pie crust, thaw it completely before filling.
- Protect the crust with a pie shield or foil if it browns too quickly.
- The pie is easiest to slice after chilling for several hours.
- Toasted coconut makes a beautiful garnish and adds extra flavor.
- For a stronger coconut flavor, add ¼ to ½ teaspoon coconut extract with the vanilla.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
