There is something undeniably nostalgic about a perfectly set custard pie. It’s the kind of dessert that reminds you of Sunday dinners, holiday gatherings, and the simple joy of a recipe done right. This Coconut Custard Pie takes that classic comfort and adds a tropical twist with flaked coconut that toasts slightly on top while staying tender within the creamy filling.
In this guide, I’ll show you how to master the art of tempering eggs for a silky smooth finish and how to get that perfect “jiggle” every time. Whether you are a seasoned baker or a beginner looking for a foolproof showstopper, this recipe is for you.
Why I Love This Recipe
I am a huge fan of “set it and forget it” desserts. While the custard requires a little attention on the stovetop to temper the eggs, the result is a sophisticated, bakery-quality pie with very little actual labor.
What makes this specific version a winner is the texture. Unlike some pies that can feel heavy, this custard is light and airy. It’s a fantastic alternative when you want something different from this big family banana pudding or your usual chocolate rotations. Plus, if you are a coconut lover like me, you probably already have these easy coconut macaroons in your repertoire—this pie is the logical next step in your coconut obsession!
Ingredients You’ll Need
To get that signature creamy texture, quality matters. Here is what you need to gather:
- 1 Pie Crust: (9-inch) You can use a store-bought refrigerated crust for speed or your favorite homemade recipe.
- 3 Large Eggs: These provide the structure for the custard.
- 1/2 Cup Granulated Sugar: Just enough to sweeten without being cloying.
- 1/2 Teaspoon Salt: To balance the sweetness.
- 1/2 Teaspoon Vanilla Extract: High-quality extract makes a difference here.
- 2 1/2 Cups Milk: Whole milk is recommended for the richest mouthfeel.
- 1 Cup Flaked Coconut: Sweetened or unsweetened works depending on your preference.
Swaps and Notes
- Milk Substitutions: While whole milk is best, you can use 2% milk. I don’t recommend skim milk as the custard won’t set as firmly. For an even richer tropical flavor, replace 1/2 cup of milk with canned coconut milk.
- Crust: If you want a gluten-free version, simply use a GF-certified pie shell.
- Coconut: If you prefer a smoother texture, you can pulse the flaked coconut in a food processor for a few seconds before adding it to the mixture.
Step-by-Step Instructions
1. Prep the Oven and Crust
Preheat your oven to 400°F (200°C). Line a 9-inch pie plate with your pie crust. Crimp the edges beautifully using your thumb and forefinger or a fork.
2. Whisk the Base
In a large mixing bowl, whisk together the eggs, sugar, salt, and vanilla extract. You want the mixture to be well combined and a pale yellow color.
3. Temper the Eggs
This is the most important step! Heat the milk in a saucepan over medium heat. You want it hot to the touch (steaming) but not boiling. Gradually—and I mean very slowly—whisk the hot milk into the egg mixture. This “tempers” the eggs so they don’t scramble when they hit the heat.
4. Add the Star Ingredient
Stir in the flaked coconut. The coconut will naturally want to float to the top, which creates a lovely toasted layer during baking.
5. Bake to Perfection
Pour the custard mixture into your prepared crust. Carefully place it in the oven and bake for 25 to 30 minutes. You are looking for the custard to be set around the edges but still have a slight, uniform jiggle in the center. The crust should be a beautiful golden brown.
6. Cool and Chill
Remove from the oven and let it cool completely on a wire rack. Once at room temperature, move it to the refrigerator. Chill for at least 4 hours (overnight is even better) to allow the custard to fully set before slicing.
Tips for Success
- Don’t Overbake: If the pie puffs up like a balloon, it’s getting too hot. It should have a gentle wobble when you pull it out.
- Prevent Soggy Crust: If you are worried about a soggy bottom, you can “blind bake” the crust for 8-10 minutes with pie weights before adding the filling.
- Uniform Coconut: Stir the mixture one last time right before pouring it into the shell to ensure the coconut is distributed evenly.
Serving Suggestions and Pairings
This pie is best served chilled. I love to top mine with a massive dollop of fresh whipped cream and a sprinkle of extra toasted coconut.
If you’re hosting a party, this pie pairs beautifully with other handheld treats like these hot chocolate cookie cups. For a lighter morning-after treat, it even goes well alongside these 3-ingredient chocolate chip oatmeal breakfast cookies.
Nutritional Information (Per Serving)
- Calories: 310 kcal
- Fat: 16g
- Carbohydrates: 34g
- Protein: 6g
- Sugar: 22g
- Note: Nutritional values are estimates based on standard ingredients.
Storage and Leftover Tips
- Fridge: Store any leftovers in the refrigerator, covered loosely with plastic wrap or foil, for up to 3-4 days.
- Freezing: I do not recommend freezing custard pies, as the egg structure can break down and become watery upon thawing.
- Serving Leftovers: Always serve cold!
More Recipes You Will Love
If you enjoyed this creamy dessert, you have to try some of our other favorites:
Final Thoughts
This Coconut Custard Pie is a true “blue ribbon” dessert that never goes out of style. It’s elegant enough for a dinner party but simple enough for a Tuesday night treat.
I’d love to hear how yours turned out! Did you add extra coconut? Did you make your own crust? Leave a comment below and let me know. Be sure to follow us for more easy, delicious recipes that make home cooking a breeze!
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