Best Coconut Custard Pie

This rich and creamy Coconut Custard Pie features eggs, butter, sugar, coconut flakes, and vanilla extract baked to perfection in a flaky crust.

this Recipe

Let me just say, this Coconut Custard Pie is one of those desserts that accidentally became a tradition. You know how some recipes just sneak their way into your life and suddenly it’s like… yeah, we can’t go a single holiday without it? That’s exactly what happened here.

It started out innocently enough. A few years back, I was hosting Thanksgiving for the first time ever—cue the panic—and decided that pumpkin pie was just way too expected. Plus, I’ve got this uncle who’s that guy. You know the one… the culinary critic of the family who, ironically, lives off microwave dinners most of the year but expects absolute gourmet masterpieces during the holidays. No pressure.

Anyway, I wanted something creamy, something sweet, something that felt comforting but a little different. So, I threw together this Coconut Custard Pie, hoping it’d at least be a decent backup if all the other dishes flopped. And wouldn’t you know it, it was the hit of the night. Even my picky uncle had two slices—and then spent the rest of the evening pretending like he was just trying to “test it for consistency.” Ha, sure, Uncle Mike.

Ever since then, it’s become a go-to comfort dessert. Whether it’s the cozy sweetness of the coconut or that rich, creamy custard, there’s just something about this pie that feels like a warm hug.

Why You’ll Love This Coconut Custard Pie Recipe?

Alright, let’s be real. Coconut Custard Pie isn’t breaking culinary boundaries or anything. It’s classic. But that’s the beauty of it. It’s not trying to be something it’s not. It’s simple, straightforward, and unapologetically comforting.

• It’s Silky, Dreamy Perfection: The custard filling is luscious and creamy, but not too rich to overwhelm your taste buds.

• Coconut Lovers’ Paradise: With sweetened coconut flakes mixed right into the filling and sprinkled on top, it’s coconut heaven.

• Super Easy to Make: No complicated techniques. Just mix, pour, bake, and try not to eat the entire thing in one sitting. (Spoiler: It’s impossible.)

• Classic with a Twist: It’s traditional enough to feel nostalgic but just different enough to be exciting.

Ingredient Notes:

Let’s break down what makes this pie tick.

• Eggs: Essential for that smooth, creamy custard texture. And yes, fresh eggs do make a difference.

• Butter: Adds richness and depth of flavor. Plus, it helps everything bind together like a delicious, decadent glue.

• Sugar: Sweetens the pie without overpowering the coconut flavor. A little goes a long way.

• All-Purpose Flour: Just a bit for thickening. Too much and it’ll end up rubbery, so keep it light.

• Milk: I’ve tried everything from whole milk to almond milk. All work fine, but whole milk definitely gives it the creamiest texture.

• Coconut Flakes: Sweetened flakes are my go-to, but if you prefer less sweetness, unsweetened works, too.

• Vanilla Extract: Because it just makes everything taste better. Like magic.

• Frozen Pie Crust: Store-bought or homemade—whatever suits your mood. I’ll be honest, I’ve used frozen crust more times than I can count. Convenience wins sometimes.

How To Make Coconut Custard Pie?

Step 1. Preheat & Prep the Crust
Preheat your oven to 350°F (175°C). If you’re using a frozen pie crust, let it thaw for a few minutes so it’s easier to work with. Just don’t forget it’s in the oven if you’re par-baking. Been there, done that.

Step 2. Mix the Custard Filling
In a big bowl, lightly whisk your eggs. Throw in the butter and sugar, and beat it all together until it’s smooth and creamy. Not perfect? No problem.

Next, stir in the flour, then add the milk. Blend again. Toss in your coconut flakes and vanilla extract and give it all a good mix. The smell already? Amazing.

Step 3. Pour & Top
Pour the custard mixture into your pie crust. Sprinkle some extra coconut flakes on top for good measure. Because why not?

Step 4. Bake
Slide that beauty into the oven and bake for 45 to 50 minutes. You want the top to be golden and the center to be mostly set. A little jiggle is fine—like, custard-level jiggle. Not Jell-O-on-a-trampoline jiggle.

Step 5. Cool & Serve
Let it cool for at least an hour before slicing. You can eat it warm or chilled. I’ve eaten it both ways, and honestly? Both are winners.

Storage Options:

• Refrigerator: Store covered for up to 4 days. Trust me, it tastes even better the next day.

• Freezer: Not ideal. Custard pies just don’t freeze well—texture gets weird. Save yourself the disappointment.

Variations and Substitutions:

• Going Dairy-Free? Swap the butter and milk for plant-based alternatives. Coconut milk works especially well (double coconut, double fun).

• More Coconut, Please: Use coconut milk instead of regular milk for a boost of coconut flavor.

• Make it Nutty: Toss in some chopped almonds or pecans for added crunch.

• Chocolate Twist: Sprinkle chocolate chips on top before baking for a little surprise.

What to Serve with Coconut Custard Pie?

• Whipped Cream: Because why not make something already rich even richer?

• Fresh Fruit: Strawberries or blueberries add a nice tartness to balance the sweetness.

• Coffee or Tea: The bitterness of coffee or tea cuts through the sweetness perfectly.

Frequently Asked Questions:

Can I make this pie ahead of time?
Yes! In fact, it’s even better chilled the next day. If you can wait that long.

Can I use fresh coconut instead of flakes?
Sure! Just shred it finely so it mixes well into the custard.

Why is my pie runny?
It probably needs more baking time. If the center still jiggles like crazy, give it another 5-10 minutes.

There you have it! This Coconut Custard Pie is creamy, dreamy, and absolutely worth every calorie. And if you end up sneaking a slice for breakfast the next day, I’m right there with you.

Can’t wait to hear how yours turns out!

Keep the Flavor Coming – Try These:

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Sweet Potato Pie

Best Coconut Custard Pie

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Indulge, in the delight of our Coconut Custard Pie, where the irresistible sweetness of coconut gracefully harmonizes with the creamy velvety texture of custard. Every mouthful takes you on a journey through layers of bliss. From the crumbly buttery crust to the luscious dense custard that bursts with the rich aroma of toasted coconut flakes. This pie isn't a dessert; it's a tribute to the magic that happens when humble ingredients unite to create a culinary experience. Whether it's an occasion or simply a desire for something this recipe guarantees not only satisfaction, for your taste buds but also a moment of sheer culinary delight.

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8 Servings

Ingredients

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• 2 eggs
• ½ c butter cubed
• 1 c sugar
• 2 tbsp all-purpose flour
• ¾ c milk any type
• 1 c + 3 tbsp flaked coconut
• ½ tsp vanilla extract
• 1 frozen pie crust

Optional Ingredient:

• Whipped cream for serving

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Instructions

 

1. Set your temperature to 350 degrees Fahrenheit.
2. In a bowl lightly whisk the eggs.
3. Add butter and sugar to the bowl.
4. Use a mixer at medium speed to blend them.
5. Stir in the flour.
6. Add the milk. Blend again.
7. Gently fold in the coconut flakes and vanilla extract.
8. Pour the custard mixture into the pie crust.
9. Sprinkle some coconut flakes on top of it.
10. Place it in the oven and bake for 45 to 50 minutes until the custard sets and becomes firm.
11. Let the pie cool, for an hour before slicing. Serve as is. Or with whipped cream if desired.

Notes

Transforming this Best Coconut Custard Pie into a gluten-free delight is surprisingly simple and doesn't compromise on its heavenly taste. The key change lies in the crust and flour. Opt for a gluten-free pie crust, readily available at most grocery stores, which provides the same buttery, flaky base without the gluten. For the all-purpose flour in the custard, switch to a gluten-free all-purpose flour blend. These blends are designed to mimic the texture and binding qualities of regular flour, ensuring your custard sets to perfection.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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