This Best-Ever Coconut Custard Pie is a dreamy dessert that combines creamy custard with a golden, flaky crust. Each bite delivers a perfect balance of sweet coconut and rich vanilla, with a hint of toasted coconut for added depth.
The smooth, velvety filling contrasts beautifully with the crisp edges, creating a texture that’s simply irresistible. In just 30 minutes of prep and 50 minutes of baking, you’ll have a pie that feels like a labor of love.
After a short 2-hour rest, the custard sets to a luscious consistency, making it ideal for slicing and serving. Whether it’s for a special occasion or a cozy night in, this pie promises to impress with its comforting flavors and elegant simplicity. It’s a dessert that feels indulgent yet approachable, perfect for sharing with loved ones.
Ingredients for the Best-Ever Coconut Custard Pie
- Pie Crust: 1 recipe Homemade Pie Crust, chilled (or use a store-bought crust for convenience)
- Egg Wash: 1 egg beaten with 1 tablespoon water (optional, for a golden crust)
- Coconut Custard Filling:
- 2 large eggs, at room temperature
- 1 cup (8 oz/225 g) granulated sugar
- ¾ cup (6 fl oz/180 ml) whole milk (substitute with half-and-half for a richer custard)
- ½ cup (4 oz/115 g) butter, melted
- 2 tablespoons all-purpose flour
- ¾ teaspoon salt
- ¼ teaspoon nutmeg (optional, for added warmth)
- 1 ½ cups (6 oz/170 g) plus 2 tablespoons sweetened shredded coconut, divided
Step-by-Step Instructions
- Prepare the Pie Crust: On a floured surface, roll the pie crust into a circle ⅛-inch (3mm) thick. Line a 9-inch (23 cm) pie plate with it, crimp the edges, and brush with egg wash. Refrigerate while preparing the filling.
- Preheat the Oven: Preheat the oven to 350°F (180°C) and place a rimmed baking sheet inside to heat up (this helps ensure even baking).
- Make the Coconut Filling: In a medium bowl, whisk the eggs and sugar together until smooth. Gradually whisk in the milk, melted butter, flour, salt, and nutmeg. Fold in 1 ½ cups (6 oz/170 g) of shredded coconut.
- Assemble the Pie: Pour the filling into the prepared crust. Sprinkle the remaining 2 tablespoons of shredded coconut evenly over the top.
- Bake: Place the pie on the preheated baking sheet and bake for 45-50 minutes, or until the top is golden brown and the custard is set along the edges but still slightly jiggly in the center.
- Cool and Serve: Let the pie cool at room temperature for at least 2 hours before serving. For a chilled pie, refrigerate for 3 hours. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Serving Suggestions to Elevate Your Pie
For an extra touch of indulgence, serve your coconut custard pie with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of caramel sauce or a sprinkle of toasted coconut flakes can add both flavor and texture. Pair it with a cup of coffee or tea for a delightful dessert experience.
Storage and Reheating Tips
Store leftover pie in an airtight container in the refrigerator for up to 2 days. To maintain its texture, avoid freezing. If you prefer it warm, reheat individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes. Serve immediately for the best taste.
Recipe Variations to Try
Experiment with unsweetened coconut flakes for a less sugary option or add a teaspoon of vanilla extract to the filling for extra depth. For a tropical twist, mix in a handful of crushed pineapple or a splash of coconut rum. You can also swap the nutmeg for cinnamon or cardamom for a different flavor profile.
Time-Saving Tips for Busy Bakers
Use a store-bought pie crust to cut down on prep time. If you’re short on time, skip the egg wash on the crust—it’s optional! You can also prepare the filling while the crust chills to streamline the process. For a quicker chill, place the baked pie in the freezer for 30 minutes before serving.
Equipment Guidance for Perfect Results
A rimmed baking sheet is essential to catch any spills during baking. Use a 9-inch pie plate for even cooking and a whisk to ensure the filling is smooth. If you’re making your own crust, a rolling pin and pastry brush will come in handy for shaping and finishing.
Best-Ever Coconut Custard Pie Recipe
Ingredients
Pie Crust
- 1 recipe Homemade Pie Crust, chilled
Egg wash
Coconut Custard Filling
- 2 large eggs, at room temperature
- 1 cup (8 oz/225 g) granulated sugar
- ¾ cup (6 fl oz/180 ml) whole milk
- ½ cup (4 oz/115 g) butter, melted
- 2 tablespoons all-purpose flour
- ¾ teaspoon salt
- ¼ teaspoon nutmeg
- 1 ½ cups (6 oz/170 g) plus 2 tablespoons sweetened shredded coconut, divided
Instructions
- To Prepare the Pie Crust
On a floured surface, roll the pie crust into a circle ⅛-inch (3mm) thick and line a 9-inch (23 cm) pie plate with it. Crimp the edges, brush with an egg wash and refrigerate while you mix together the filling. - To Make the Coconut Filling
Preheat the oven to 350°F (180°C) and place a rimmed baking sheet in the oven. - In a medium bowl, whisk the eggs and sugar together, then whisk in the milk, butter, flour, salt and nutmeg.
- Fold in 1 ½ cups (6 oz/170 g) of coconut flakes and pour into the crust. Sprinkle the surface with the additional 2 tablespoons of coconut flakes.
- Place the pie on a baking sheet and bake for 45-50 minutes, until the top is golden brown and the custard is set along the edges but still a little jiggly in the middle.
- Let cool at room temperature for at least 2 hours before serving, or refrigerate for 3 hours if you wish to serve it cold. Store leftovers in an airtight container in the refrigerator for up to 2 days.
