This Old-Fashioned Coconut Custard Pie is one of my family’s longtime favorites. The creamy egg custard filling with plentiful toasted coconut is just rich enough to satisfy without being too decadent. Great for a holiday dessert!
When I was growing up, we always had a large table of Thanksgiving guests, and at least 4 different varieties of pie for dessert. Everyone had a favorite, and it wouldn’t be Thanksgiving unless everyone got the taste they were looking forward to!
One of those was always Coconut Custard Pie, and in total honesty, we never made it ourselves. We’d order the pie from the local cider mill, where they baked them fresh for pickup the night before Thanksgiving. Truth be told, every pie they made was amazing and the pickup line was out the door every year.
Their coconut pie remains my favorite to this day (and I miss the now-closed cider mill so very much). I’ve tweaked our recipe in the years since their closing to recreate it, and this is it!
This pie has a flaky, buttery crust and a lightly-sweetened custard filling with plenty of toasted coconut flakes. It’s a perfect bite at the end of a big holiday dinner, or any night really. I’d never say no to a slice!
Coconut Cream Pie vs. Coconut Custard Pie
Despite sounding similar, Coconut Custard Pie and Coconut Cream Pie are totally different desserts (and, I love them equally). The biggest difference is that Custard Pie has a baked filling, and Cream Pie does not.
Coconut Custard Pie is made with an egg and milk/cream custard that sets up and thickens in the oven. Coconut Cream Pie is a custard, but it’s cooked on the stove and chilled until set. It’s then topped with a layer of whipped cream.
The texture of Custard Pie isn’t as creamy as Cream Pie, and is typically more compact. For a visual (besides the post photos of course), I could eat the filling for Cream Pie on its own in a bowl, with a spoon, but not Custard Pie filling.
Making Coconut Custard Pie From Scratch
Coconut Custard Pie is one of the easiest pies to make at home. It’s a simple egg custard filling that you just whisk together, pour into a pie shell, and bake. Here are a few tips I follow for making the best pie:
Combat Soggy Crust
The coconut custard is liquid when you pour it into the crust. If you were to use raw dough, the bottom wouldn’t have much of a chance to brown up and crisp, and your crust would be soggy.
Partially baking (“blind baking) the crust before filling gives it a head start. I also like to bake the filled pie on a pre-heated baking sheet, to make sure the bottom gets an extra boost of heat.
Toast the Coconut Flakes
Sweetened coconut shreds or flakes are sweet, but they can also be a little bland in a pie like this. Toasting them only takes about 8 minutes in the oven, and boosts the custard’s coconut-ty flavor.
Choose a Sweetness Level
Traditional Coconut Custard Pie is very sweet. Most recipes call for a full cup of sugar. The pie from the cider mill was much less sweet, so my tastebuds expect less sugar.
I like my pie lightly-sweetened with ½ cup of sugar (plus the sweetness from the coconut flakes). It’s just enough for me. If you like a sweeter pie, ¾ cups of sugar is a nice step up, without being cloyingly sweet. If you love a very sweet pie, go for it with the full cup!
When is Coconut Custard Pie Done?
The pie is ready to leave the oven when the top looks puffed and golden, and the tip of a knife inserted into the center comes out (nearly) clean. I say “nearly” because you’ll often get a bit of coconut clinging to the knife.
As long as you’ve cooked it 45-50 minutes, the center of the pie is set, and the knife isn’t coated in custard, it’s done.
Serving and Storing Homemade Coconut Custard Pie
My family likes to top chilled slices of the coconut pie with lightly-sweetened whipped cream and extra toasted coconut flakes. The filling is creamy and soft, so we love the contrast of the crunchy toasted coconut on top of the whipped cream.
I’ve read several accounts of people serving Coconut Custard Pie slightly warm, with a scoop vanilla ice cream. Personally, I’ve never tried it and can’t attest to it. We’ve always eaten the pie chilled, but if you serve it with ice cream, let me know!
Does Coconut Custard Pie Need to be Refrigerated?
Yes. This is a dairy-based pie and needs to be stored in the refrigerator, after it’s cooled to room temperature. I like to cover it with plastic wrap before storing for up to two days. (Any longer, and the crust will be too soggy.)
Enjoy this pie with a wine pairing! Hugh Preece, Sommelier and Italian Wine Ambassador – Vinitaly Academy, suggests enjoying:
Monte Tondo Recioto di Soave DOCG ‘Nettare di Bacco’, Veneto, Italy
“Golden yellow color, aromas of exotic fruit, citrus fruits, vanilla and almond, in the mouth it is very subtle, pervasive, very persistent and a final slightly bitter note, typical characteristic of Garganega.”
More Thanksgiving Pie Week Recipes:
📖 Recipe
Coconut Custard Pie
Ingredients
- ½ recipe all-butter pie crust
- 1-½ cups sweetened, flaked coconut "angel flake" (3.9 to 4.2 ounces, depending on the brand)
- 1-½ cups whole milk
- 3 large eggs
- ½ to 1 cup granulated sugar *
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional, if you like a fuller coconut flavor)
- ¼ teaspoon salt
- pinch ground nutmeg (optional)
- ½ cup heavy cream
- lightly-sweetened whipped cream and extra toasted coconut flakes , for garnish
Instructions
- Preheat oven to 325 degrees F. Spread coconut onto a parchment-lined baking sheet. Toast for 5-8 minutes, stirring once or twice, until the coconut is speckled with golden flakes and fragrant. Set aside.
- Raise the oven temperature to 375 degrees F. Follow the instructions in the all-butter pie dough recipe to make a blind baked, single crust pie, in a 9-inch pie plate. (I like to use a metal pie dish when making custard pies for the best textured crust.) After the crust is prepared, place the empty baking sheet back on the rack, and keep oven on at 375 degrees F.
- In a large bowl, whisk together milk, eggs, sugar, vanilla, coconut extract (if using), salt, and nutmeg (if using) until well combined. Stir in heavy cream and toasted coconut. Pour filling into the blind-baked pie crust. Place a pie crust shield over the crust edges, or cover the edges with foil.
- Bake for 45-50 minutes, until a knife inserted into the center of the pie comes out clean. Remove the pie crust shield 10 minutes before the pie is finished baking.
- Cool to room temperature and then cover and refrigerate until chilled. Slice and serve with whipped cream and a sprinkling of toasted coconut flakes.
Notes
- ½ cup, as written: lightly-sweetened pie
- ¾ cup: moderate sweetness
- 1 cup: very sweet (traditional)
Jessica says
Wonderful pie. My family raved about it at Christmas. This recipe, with the all butter crust that’s linked, is a keeper.
Lynda says
I thought this pie was delicious, but even with blind baking did feel the bottom crust was a bit soggy. I used the pre-heated baking sheet and did everything according to the instructions, so not sure why that happened. Do you have any other thoughts on this?
Amanda Biddle says
Hi Lynda,
While the crust on custard pies will inevitably soften as they sit from the moisture of the filling, I find that using a metal pie dish yields the crispest possible crust. My favorite is the Williams Sonoma Goldtouch pie plate, shown in the photos for this post.
Catherine says
This pie was a huge hit with my entire family! The toasted coconut gives it a wonderful flavor and the custard set up perfectly. I’ve had a lot of misses with this pie (other recipes) in the past but this recipe was super easy and tasted great.
Katie Wood says
I’ve tried my fair share of Coconut Custard Pie Recipes in my years of being the ‘pie supplier’ for my family on Thanksgiving and this one was named “the best one ever!” The search is over! THANK YOU!!
LinZ says
I’ve been baking pies for about 40 years and am a bit of a pie snob.. Thank you for this great recipe! Brought it to dinner and my fellow snobs all agreed it was perfection! I used 3/4 c sugar- next time would go with 1/2. Always (always) make my own all butter crust – a store bought one will not cut it.
Licet says
This is my go to recipe for coconut custard pie! Excellent flavor and the toasted coconut in the filling and then over the finished pie is great.
Have you made using shortbread cookie crust ?
Blanche G Williams says
Very easy and taste good also.
tina says
can i use unsweetened original almond milk instead of whole milk? i would love to try this recipe, but am trying to limit the dairy.
Amanda Biddle says
Hi Tina, I haven’t tested this recipe with non-dairy milks. Almond milk contains more water and less fat than whole milk, so it would likely affect the texture as a 1:1 substitution.
Tina says
I tried it with the unsweetened original almond milk and it worked!! I was surprised because I know from pudding experience, it doesn’t set the same. I just had to cook it longer. At the 45 minute mark, it was still jiggly, but I kept going in additional 5 minute intervals until it was firm. Also, after getting to room temperature, it sat in the fridge a full 24 hours before serving.
I used 1/2 cup sugar and omitted the coconut extract. For the crust, I used my own personal recipe. This was also my first time “blind baking” a crust. For anyone who has never done it, this was my method…I crimped my edges lower than for a double crust pie and froze it for 45 minutes. Then, I lined it using nonstick tin foil, making sure the edges were covered also, and filled it about half way up with rice. I baked it on a cookie sheet (as suggested) for 45 minutes. It was perfect! After I filled the pie, I put foil around the edges for baking.
This was my first ever coconut custard pie and it was perfect! Thank you so much for your reply and your great recipe. I just liked your page on facebook and look forward to trying additional recipes.
Alison says
This recipe is awesome. I made this for my Mom’s birthday (coconut custard pie is her favorite) and she was very happy! This was the first time I made this recipe (first time I’ve ever made coconut custard pie, actually). I used the 3/4 cup of granulated sugar. I even made a mistake and only added 1/2 tsp of vanilla (it should be 1 tsp) and it still tasted amazing! I did use a different all-butter crust recipe. Thank you for this recipe! I will be adding it to my collection. I cannot wait to have a reason to make it again – and actually make it with the full amount of vanilla extract!
Bdizzle says
Love this recipe! It was sooo easy, I did replace whole milk with coconut milk instead. I didn’t have to use the extract because there was the mild flavor in the milk. I’m not really sure how this recipe didn’t work for some people, it was simpler than the Martha Stewart recipe that calls for 1/4 cup of corn starch 🤢
I was able to do some in my mini ramekins with leftover batter. Love it love it!!
Katie S says
This pie is perfection. We had it today for our Easter dessert and it was exactly what we hoped for. I made the 1/2 cup sugar version. The filling was creamy with a mild coconut flavor. We’ll definitely be making this again!!
Annette Wurst says
Made this pie with toasted coconut and 1/2C sugar. It was perfect! There was not a slice left after I served it for dessert. Will have to make it again so I can have a 2nd piece!
Terri DelGiudice says
Can I use refrigerated prepared pie dough ?
Amanda Biddle says
Yes, refrigerated rounds can be substituted.
Liz says
Great recipe. I put toasted coconut on top only. Great contrast of texture. Second time I made it I added coconut rum to the crust. Amazing.
Amateur Baker says
I made this as a thank you to my brother for fixing my car. He raved about it and said it was truly excellent pie. Thanks for the recipe!
Angie Kang says
it’s perfection
Diane says
I was told that this was “the best coconut custard pie that I’ve ever had” and “you shouldn’t make it again, because it will never turn out as perfect as this pie was.” Thanks for an amazing recipe!
Amanda Biddle says
Diane, thank you for your wonderful feedback! You’ve absolutely made my day (I’m smiling from ear to ear as I type). I’m so glad the pie was so well enjoyed–it’s been a family favorite here for years!
Happy Cooking,
Amanda
Marisa Franca says
I simply love coconut. In fact, I think I was deprived as a child. My mamma didn’t like coconut so she said noone in our family liked it so she didn’t use it. Once I had a taste of toasted coconut I LOVED it. Now, southern Indiana adores any kind of coconut pie even though I’m not a native Hoosier. But I do now love any kind of coconut pie. I’m definitely going to try out this recipe– I know all of our family will enjoy it.
Dana says
This pie is hella luscious, Amanda. Dang. First of all, it’s so nice to see something that isn’t a pumpkin pie right now. I mean I get it—it’s fall, and Thanksgiving is around the corner. But it’s so nice to have other options and coconut is just a nice refreshing change. Especially when it’s paired up with creamy custard, my gosh. I think toasted coconut too often gets associated with summer time, but really, it can be just as cozy as the usual warming spices! Thanks for this stellar pie, girl.
Tina says
I love pie. Coconut Custard Pie is one of my favorites but I hardly ever see it anymore and I never thought of making it myself, until now. I love this, going to print this out right now. It will be my contribution to TG dinner. Thanks!