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slice of coconut custard pie on a plate with whipped cream and toasted coconut flakes
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5 from 23 votes

Coconut Custard Pie

This classic Coconut Custard Pie has a creamy filling with toasted coconut in every bite. Make it a day in advance of serving for easy entertaining.
Prep Time35 minutes
Cook Time50 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: coconut custard pie, coconut pie recipe, how to make coconut pie
Servings: 8 slices
Author: Amanda Biddle

Ingredients

  • 1/2 recipe all-butter pie crust
  • 1-1/2 cups sweetened, flaked coconut "angel flake" (3.9 to 4.2 ounces, depending on the brand)
  • 1-1/2 cups whole milk
  • 3 large eggs
  • 1/2 to 1 cup granulated sugar *
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional, if you like a fuller coconut flavor)
  • 1/4 teaspoon salt
  • pinch ground nutmeg (optional)
  • 1/2 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

Adjust the amount of sugar in the pie for your sweetness preferences.
  • 1/2 cup, as written: lightly-sweetened pie
  • 3/4 cup: moderate sweetness
  • 1 cup: very sweet (traditional)
To properly measure angel flake coconut:
Gently spoon the coconut into a dry measuring cup, lightly patting it down when the cup is filled, only adding additional if needed. For the best results, use a kitchen scale to confirm your measurement. 1-1/2 cups should equal 3.9 to 4.2 ounces. This equates to just a little bit more than half of a 7-ounce bag, which contains roughly 2-2/3 cups of coconut.
If you pack the coconut into the measuring cup, far too much will be used, and the texture of the pie will be too dense.

Nutrition

Serving: 1slice | Calories: 307kcal | Carbohydrates: 32g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 91mg | Sodium: 244mg | Potassium: 135mg | Fiber: 2g | Sugar: 19g | Vitamin A: 345IU | Calcium: 43mg | Iron: 1.1mg

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