Best-Ever Coconut Custard Pie Recipe

Shaziya

This Best-Ever Coconut Custard Pie is a dreamy dessert that combines creamy custard with a golden, flaky crust. In just 30 minutes of prep and 50 minutes of baking, you’ll have a pie that feels like a labor of love.

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Prep Time 30

Cook Time 50

Total Time 3

Servings 9-in (23 cm) pie

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.

Keyword coconut custard pie, creamy coconut dessert, easy pie recipe, homemade custard pie, tropical dessert recipe