Coconut Custard Pie

5 from 1 vote

This Coconut Custard Pie features a rich vanilla custard filled with sweet shredded coconut, baked inside a flaky pie crust until perfectly set. It's an easy old-fashioned dessert that's perfect for holidays and family gatherings.

Prep Time15

Cook Time1

Chill Time:2

Total Time3 15

Course: Dessert

Cuisine: American

Keyword: coconut, custard, Pie

Servings: servings

Author: Lori Lange

Equipment

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

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