Coconut Custard Pie Recipe – Creamy Classic Dessert with Toasted Coconut
1. Introduction
There’s something timeless about coconut custard pie. Creamy, rich, and lightly sweet with tropical notes of coconut, this dessert feels like comfort food straight from grandma’s kitchen but with a little island flair. Unlike coconut cream pie, which uses a pudding-style filling, coconut custard pie is baked with a custard mixture, giving it a silky texture that sets beautifully.
This pie is simple to prepare, elegant enough for gatherings, and versatile for any season. Whether you’re bringing it to a holiday dinner, serving it after a summer barbecue, or enjoying a slice with coffee, it never fails to impress.
In this recipe, you’ll learn how to make the perfect flaky crust, rich custard filling, and toasted coconut topping — along with tips, variations, and serving ideas.
2. Ingredients Breakdown
For the Pie
- Pie crust (1, 9-inch, homemade or store-bought) – The base of your pie. Homemade gives a flaky, buttery touch, but store-bought saves time.
- Eggs (4 large) – The backbone of the custard; they help the pie set.
- Whole milk (1 ½ cups) – Creates creaminess and balance. Can be swapped with half-and-half for extra richness.
- Heavy cream (½ cup) – Adds luscious body to the custard.
- Sugar (¾ cup) – Sweetens the filling. Adjust slightly if you prefer less sweet.
- Shredded coconut (1 cup, sweetened or unsweetened, divided) – Provides flavor and texture; use unsweetened for more natural taste.
- Vanilla extract (1 tsp) – Deepens flavor.
- Ground nutmeg (¼ tsp) – Traditional custard spice that adds warmth.
- Salt (¼ tsp) – Balances sweetness.
Garnish (Optional)
- Whipped cream
- Extra toasted coconut
Substitutions & Options:
- Milk alternatives: Use coconut milk for more tropical flavor.
- Sugar alternatives: Coconut sugar or monk fruit sweetener work for a lower-glycemic option.
- Dairy-free: Use coconut cream and plant-based milk.
3. Step-by-Step Instructions
- Preheat & Prep
Preheat oven to 350°F (175°C). Place pie crust into a 9-inch pie pan and crimp the edges. If desired, blind-bake for 10 minutes to prevent a soggy crust. - Make the Custard Mixture
In a large bowl, whisk together eggs, sugar, milk, cream, vanilla, nutmeg, and salt until smooth. - Add Coconut
Stir in ¾ cup shredded coconut (reserve ¼ cup for topping). - Fill the Crust
Pour custard mixture into prepared crust. - Bake
Bake for 45–50 minutes, until custard is set but slightly jiggly in the center. A knife inserted near the center should come out mostly clean. - Cool & Chill
Let the pie cool at room temperature, then refrigerate for at least 2 hours before serving. - Top & Serve
Sprinkle with reserved toasted coconut and serve with whipped cream.
4. Tips and Variations
- Prevent soggy crust: Blind-bake before adding filling.
- Creamier texture: Use half coconut milk and half cream.
- Spiced version: Add cinnamon or cardamom along with nutmeg.
- Mini pies: Bake in muffin tins for individual servings.
- Gluten-free: Use a gluten-free pie crust.
5. Serving Suggestions
- Pair with fresh tropical fruit (pineapple, mango).
- Serve with hot coffee or iced tea.
- Perfect for Easter, Thanksgiving, or summer picnics.
- Add a drizzle of caramel or chocolate sauce for indulgence.
6. Storage and Reheating Instructions
- Fridge: Store covered for up to 4 days.
- Freezer: Wrap tightly and freeze up to 2 months (thaw overnight in fridge before serving).
- Reheating: Best served chilled, but you can warm slices in the oven at 300°F for 10 minutes.
7. Recipe Notes
- Best served chilled for firm slices.
- Freshly grated nutmeg enhances flavor.
- If using sweetened coconut, reduce sugar slightly.
- Can be made a day ahead (great for entertaining).
8. Nutrition Information (Per Slice, 1 of 8)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 360 |
| Fat | 20g |
| Saturated Fat | 13g |
| Carbs | 38g |
| Sugar | 24g |
| Fiber | 2g |
| Protein | 7g |
| Sodium | 190mg |
| Cholesterol | 110mg |
| Calcium | 100mg |
| Iron | 1.5mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Dessert
Cuisine: American / Tropical-Inspired
Servings: 8
Prep Time: 15 minutes
Cook Time: 50 minutes
Chill Time: 2 hours
Total Time: 3 hours 5 minutes
Ingredients
- 1 pie crust (9-inch)
- 4 large eggs
- 1 ½ cups whole milk
- ½ cup heavy cream
- ¾ cup sugar
- 1 cup shredded coconut (divided)
- 1 tsp vanilla extract
- ¼ tsp nutmeg
- ¼ tsp salt
Instructions
- Preheat oven to 350°F (175°C). Prepare pie crust in a 9-inch pan.
- Whisk eggs, milk, cream, sugar, vanilla, nutmeg, and salt until smooth.
- Stir in ¾ cup coconut, pour into crust.
- Bake 45–50 min until custard is set.
- Cool, chill 2 hours. Top with whipped cream and toasted coconut.
🏷️ Diet Tags
- Vegetarian
- Comfort Food
- Holiday Dessert
🌿 Health Benefits
- Coconut: Provides healthy fats and fiber.
- Eggs: Rich in protein and vitamins.
- Milk & cream: Source of calcium and vitamin D.
10. FAQs
Q1: What’s the difference between coconut cream pie and coconut custard pie?
Coconut cream pie uses a pudding-like filling; coconut custard pie is baked with eggs for a firmer custard.
Q2: Can I make this pie crustless?
Yes! Just pour custard into a greased dish and bake until set.
Q3: Can I use coconut milk instead of dairy milk?
Yes, replace milk and cream with coconut milk for a dairy-free version.
Q4: How do I toast coconut?
Spread shredded coconut on a baking sheet and bake at 325°F for 5–7 minutes until golden.
Q5: Can I serve it warm?
Yes, but chilling helps the custard firm up for clean slices.
11. Final Thoughts
Coconut custard pie is a dessert that bridges comfort and elegance. With its creamy filling, flaky crust, and toasted coconut topping, it’s a recipe you’ll want to come back to again and again. Whether for the holidays or a casual family dinner, this pie will always earn a spot at the table.