Coconut Custard Pie

This creamy coconut custard pie is a comforting, old-school dessert that’s all about that rich, coconut flavor. It’s made with a silky, custard-style filling packed with shredded coconut and baked in a flaky, golden crust. Chilled or at room temp, it’s pure tropical bliss with every bite.

A Creamy Coconut Classic Straight from the Past

This pie is a little slice of history from one of my favorite vintage cookbooks—printed way back in 1937. The pages are yellowed, the notes in the margins are handwritten, and every recipe feels like a time capsule. This one caught my eye ages ago, and I’ve been making it with my own little tweaks ever since.

The filling is like a coconut crème brûlée—super smooth, with those chewy bits of coconut in every bite. I’ve doubled the coconut flakes from the original and added both coconut milk and coconut extract to amp up that flavor. The result is a dessert that feels indulgent but is honestly so easy to put together.

Why You’ll Love This Coconut Custard Pie

• Coconut, loud and proud: This pie doesn’t hold back. It’s got a full-on coconut vibe—creamy, toasty, and just the right amount of sweetness.
• Flaky crust that doesn’t go soggy: Whether you make your own crust or use store-bought, it holds up beautifully beneath the custard.
• No stovetop fuss: The custard sets right in the oven, so no tempering or complicated steps. Just mix, pour, and bake.
• Great year-round: It’s light enough for summer, cozy enough for the holidays, and simple enough to whip up on a whim.

Ingredients You’ll Need

Here’s a quick look at what brings this pie to life. Scroll down to the recipe card for exact amounts.

• Pie Crust – Use your favorite homemade crust or a ready-made one. I often keep a batch frozen just in case the pie mood strikes.
• Eggs – They’re the base of the custard. Beat them lightly before mixing.
• Coconut Extract – This gives the pie its deep coconut aroma. If you don’t have it, pure vanilla extract works too.
• Milk – Whole milk is best for that creamy texture, but any milk will do in a pinch.
• Coconut Milk – Use canned, unsweetened coconut milk or coconut cream. Give it a good stir before using.
• Shredded Coconut – Sweetened or unsweetened works; I usually go with what I have on hand.

How to Make Coconut Custard Pie

You’ll need a standard 9-inch pie dish for this recipe. Here’s how it all comes together:

1. Prepare the Crust

Roll out your pie dough and press it gently into your pie plate. Trim the edges and give them a decorative crimp. Pop the crust into the fridge while you mix the filling.

2. Make the Custard

In a mixing bowl, whisk together the eggs, sugar, and salt until frothy. Add in the coconut extract, regular milk, and well-stirred coconut milk. Lastly, fold in the shredded coconut.

3. Bake the Pie

Pour the filling into the prepared crust. Bake on the lower rack of your oven—start at 450°F for 20 minutes, then reduce the temperature to 350°F and bake for another 20–25 minutes. To prevent the edges from browning too much, loosely cover the crust with foil or a pie shield halfway through.

4. Cool and Chill

Let the pie cool at room temperature first. Then, move it to the fridge to chill completely. The custard sets more firmly as it cools.

My Go-To Tips for Pie Success

• Keep the crust cold: A chilled crust holds its shape better and bakes up flakier.
• Don’t rush the cooling: The filling will look slightly jiggly when it comes out of the oven, but it firms up as it cools. Let it fully chill before slicing.
• Excess moisture? If you notice a bit of liquid on top after baking, just blot it gently with a paper towel.

How to Serve It

I love to top slices with homemade whipped cream and a sprinkle of toasted coconut for a little extra crunch. If you want to go the extra mile, try it with:

• A drizzle of salted caramel
• A spoonful of raspberry sauce
• A scoop of fruity sorbet like raspberry or pineapple
• Melted dark chocolate (just a little goes a long way)

How to Store Leftovers

• In the fridge: Store the pie in an airtight container or cover the dish with plastic wrap once it’s completely cool. It’ll keep well for 3–4 days.
• Freezing? Not ideal. Custard pies don’t freeze well as they can separate or get watery after thawing.

FAQs

Can I use coconut cream instead of coconut milk?
Yes! Just make sure it’s unsweetened. Coconut cream is a bit richer, so your pie will be extra indulgent.

Can I make it ahead of time?
Absolutely. This pie is actually better after a night in the fridge, so it’s perfect for prepping the day before.

Is it supposed to jiggle in the center?
A little jiggle is totally normal when it comes out of the oven. It firms up as it cools, just like pumpkin pie.

Can I use non-dairy milk?
Yes, almond or oat milk will work for the regular milk portion, though the texture might be slightly less creamy.

Try other recipes:

• Chocolate Pecan Pie
• Chocolate Chess Pie
• All Butter Pie Crust