Coconut Custard Pie 🥧🥥
Creamy, Golden, and Nostalgically Sweet
This Coconut Custard Pie is pure old-fashioned comfort. With a flaky golden crust and a silky smooth custard filling brimming with sweet coconut, it’s the kind of dessert that feels like a warm hug from your grandma’s kitchen. Serve it chilled with a dollop of whipped cream and you’ve got a timeless treat perfect for holidays, potlucks, or slow Sunday afternoons.
Whether you’re team custard or coconut (or both), this pie hits all the right notes.
Why I Love This Recipe
Coconut custard pie is simple, classic, and soul-soothing. The prep is surprisingly quick—just whisk, warm, and bake—and the flavor payoff is huge. It’s the kind of recipe you can memorize and keep in your back pocket for when you need a dessert that impresses without the stress.
It reminds me of the creamy nostalgia found in banana pudding or the tropical sweetness in coconut macaroons.
🛒 Ingredients
- 1 pie crust (9-inch, store-bought or homemade)
- 3 large eggs
- ½ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 2 ½ cups milk
- 1 cup flaked sweetened coconut
🧁 Ingredient Notes & Swaps
- Crust: A homemade buttery crust is divine, but store-bought works great for quick prep.
- Milk: Whole milk gives the best creamy texture. You can use 2%, but avoid skim.
- Coconut: Sweetened flaked coconut adds both texture and flavor. Unsweetened can be used for less sugar.
- Want more coconut punch? Add ¼ tsp coconut extract with the vanilla.
👩🍳 Instructions
1. Preheat and Prep
Preheat your oven to 400°F (200°C).
Roll out and press the pie crust into a 9-inch pie plate. Crimp the edges and set aside.
2. Mix the Custard Base
In a large bowl, whisk together:
- Eggs
- Sugar
- Salt
- Vanilla
Whisk until smooth and combined.
3. Temper the Eggs
In a saucepan over medium heat, warm the milk just until hot to the touch (not boiling!).
Slowly whisk the hot milk into the egg mixture—a little at a time—to temper the eggs without scrambling.
4. Add the Coconut
Stir 1 cup flaked coconut into the custard mixture.
5. Bake
Pour the filling into the prepared pie crust.
Bake for 25–30 minutes, or until the custard is just set and the crust is golden. A slight jiggle in the center is okay—it will firm up as it cools.
6. Cool and Chill
Let the pie cool completely on a wire rack.
Then refrigerate for at least 4 hours (overnight is even better!).
7. Serve and Enjoy
Top with whipped cream, toasted coconut, or a sprinkle of nutmeg. Slice and serve chilled!
💡 Tips for Success
- Tempering the eggs slowly is key—don’t rush the warm milk step.
- Don’t overbake. Pull it once the center is mostly set with a slight jiggle.
- Let it chill fully before slicing for the cleanest cuts.
- For extra texture, toast the coconut lightly before mixing it in.
🍰 Serving Suggestions
Serve this pie with:
- Fresh berries or mango slices
- A hot cup of coffee or iced coconut latte
- Or alongside other dreamy treats like:
🍪 More Recipes You’ll Love
- Easy Coconut Macaroons – coconut’s chewy cousin
- Pumpkin Delight Dessert – layered, light, and creamy
- Banana Pudding for a Crowd – nostalgic comfort in a bowl
- No-Bake Oreo Cream Pie – when you need quick & cool
- Chocolate Chip Cookie Bites – perfect for sharing
Final Thoughts
This Coconut Custard Pie is as classic as it gets—silky, sweet, and impossibly satisfying. Whether you’re a coconut lover or just craving a chilled, creamy dessert, this recipe hits the mark. It’s easy to make, pretty to serve, and even better the next day.
Bake it once, and it just might become your new go-to pie. 🥥🥧
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