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The aroma of a coconut custard pie baking in the oven never fails to transport me back to my grandmother’s kitchen—it’s a slice of nostalgia! This old-fashioned recipe has been a cherished part of my family gatherings for generations! With its velvety smooth custard, generous helping of coconut, and perfectly flaky crust, this pie is a true crowd-pleaser that’s surprisingly simple to make. You’ll fall in love with this comforting dessert that tastes like a warm hug in every bite.
Whenever you’re craving something sweet and creamy, this coconut custard pie is sure to please your palate. It’s easy to make and tastes so good.
Also try coconut cream pie, egg custard pie, pumpkin pie cheesecake, coconut cream poke cake, or this coconut pineapple lush dessert.
Why You’ll Love It
Easy to whip up: This delicious coconut custard pie is super-simple to prepare, especially since you’re starting the recipe with readymade pie dough.
So sweet and tasty: The tropical taste of coconut adds exotic appeal to the pie and the egg custard layer is always delicious.
Great for coconut fans: The coconut flavor in this pie is perfect. You can make it bolder if you like by adding coconut extract as well as the coconut milk and shredded coconut.
You can make it ahead: The pie is best when chilled for a couple of hours before serving, so you can prepare it in advance and then forget about it until it’s time for dessert!
Coconut Custard Pie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Pie dough: Readymade pie dough is used for your pie shell.
Eggs: A staple ingredient in egg custard.
Sugar: For sweetness.
Salt: Just a pinch to make the sweet flavors pop.
Coconut milk: For a delicious coconut flavor.
Coconut extract: An optional ingredient but nice for boosting the coconut flavor.
Shredded sweetened coconut: Adds even more delicious coconut flavor as well as a contrasting texture.
How to Make Old Fashioned Coconut Custard Pie
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the pie crust: Press the pie crust dough into a pie pan and crimp the edges if you like.
Make the egg custard: Whisk the eggs, sugar, flour, and salt together, and then whisk in the coconut milk. Stir in the shredded coconut. Pour this mixture into the pie crust.
Bake the pie: Bake until the custard is set and the top is lightly golden.
Cool and serve: Let it cool completely on a wire rack and then chill for a couple of hours before serving.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free dough for the pie crust (I love this flour!)
White granulated sugar: Coconut sugar or light brown sugar add a caramel-like flavor, so use one of those if preferred.
Coconut milk: 1¾ cups of whole milk or a plant-based milk like almond or cashew are creamy alternatives. You could also use coconut milk from the carton instead of the canned coconut milk. It won’t be as rich, but the taste will still be there.
Coconut extract: The coconut extract is optional, but it does enhance the coconut flavor of the pie. Vanilla extract or almond extract could be used instead to add a complementary flavor.
Sweetened coconut flakes: Unsweetened coconut flakes, toasted coconut flakes or finely chopped nuts could be used instead to tweak the texture and sweetness of your coconut pie.
Garnish ideas: Serve whipped cream with this sweet dessert, and perhaps also sprinkle some nutmeg or cinnamon on it. Another idea is sifting a little powdered sugar over the pie slice.
Serving Suggestions
Appetizers: Begin your meal with some pull-apart popper rolls.
Main course: Next up, try this marry me gnocchi or Italian steak with loaded mac and cheese or one of these air fryer side dishes.
Desserts: Finish the meal with a slice of this coconut custard pie, perhaps with whipped cream on the side.
How to Store Coconut Custard Pie
Store: Keep leftovers covered in the refrigerator and eat within 3 to 4 days.
Freeze: To freeze coconut custard pie, wrap the completely cooled pie tightly in plastic wrap, followed by aluminum foil, and store it in the freezer for up to 2 months.
Thaw: Thaw in the refrigerator overnight before serving.
Top Tips
Perfect pie crust: If using frozen pie crust dough, ensure it’s completely thawed so it doesn’t crack when shaping your pie crust.
Whisking up the egg custard: Whisk the egg mixture until the ingredients are completely combined for the smoothest texture.
Let it cool: Allow the coconut cream pie to fully cool before serving for the best texture.
Coconut Custard Pie Recipe FAQs
The custard is done when it is mostly set but has a slight wobble in the center when the pie is gently shaken. Avoid overbaking, as this can cause the pie to crack or become overly firm. The edges should be slightly puffed and golden. Using a toothpick or knife to test for doneness isn’t recommended, as it may cause the custard to crack while cooling.
Yes, for the best result, the pie does need to cool on a wire rack and then chill (and set) in the refrigerator. This ensures that when you cut it, you can get nice tidy slices that hold together instead of too-soft ones that fall apart.
Old Fashioned Coconut Custard Pie Recipe
Coconut Custard Pie
Equipment
Ingredients
- 1 pie crust, unbaked
- 3 eggs
- ¾ Cup granulated white sugar
- 2 Tablespoons all purpose flour
- ¼ Teaspoon salt
- 1 Can coconut milk, 13.5-ounce can, or 1¾ Cups whole milk
- 1½ Cups shredded sweetened coconut
- 1 Teaspoon coconut extract, optional
Instructions
- Preheat your oven to 350°F.
- Roll out the pie crust and press it into a 9-inch pie pan, crimping the edges as desired.
- In a mixing bowl, whisk together the eggs, granulated white sugar, flour, and salt until smooth.
- Gradually add the coconut milk and coconut extract (if using) to the mixture, whisking continuously until fully combined.
- Stir in the shredded coconut until evenly distributed.
- Pour the custard mixture into the prepared pie crust.
- Bake the pie in the preheated oven for 50 to 55 minutes or until the custard is set and the top is lightly golden.
- Remove the pie from the oven and let it cool completely on a wire rack.
- Chill the pie in the refrigerator for at least 2 hours before slicing and serving.
Notes
Whisking up the egg custard: Whisk the egg mixture until the ingredients are completely combined for the smoothest texture.
Let it cool: Allow the coconut cream pie to fully cool before serving for the best texture.
Nutrition
This delicious coconut custard pie is a coconut lover’s dream. The egg custard filling is flavored with coconut and the pie makes a wonderful treat with a cup of coffee or tea and, of course, a tasty dessert paired with whipped cream or ice cream, or just as it is.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
That coconut custard pie is like a warm hug, comforting!