Coconut Custard Pie
This timeless Coconut Custard Pie combines a flaky crust, rich creamy filling, and sweet tropical coconut for a nostalgic dessert that’s both simple and unforgettable.
Ingredients
- 1 9-inch pie crust shell homemade or store-bought
- 3 large eggs whisked
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon coconut extract or substitute with vanilla extract
- 1 cup whole milk or evaporated milk
- 1 cup coconut milk full-fat, well-mixed
- 1 cup shredded sweetened coconut or use unsweetened for less sweetness
- whipped cream for topping, optional
- toasted coconut optional garnish
Instructions
- Preheat the oven to 450°F (232°C).
- Roll out pie crust and fit into a 9-inch pie plate. Trim and crimp edges, then refrigerate while preparing the filling.
- In a large bowl, whisk the eggs until frothy. Gradually add sugar and salt, mixing until smooth.
- Stir in coconut extract, whole milk, and coconut milk. Whisk until combined.
- Fold in shredded coconut until evenly distributed.
- Pour the custard mixture into the chilled pie shell.
- Bake at 450°F for 20 minutes. Reduce heat to 350°F (177°C), cover crust edges with foil, and bake for another 20–25 minutes.
- Check for doneness by inserting a toothpick near the center; it should come out mostly clean, with a slight jiggle in the center.
- Cool pie at room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Serve chilled with whipped cream and a sprinkle of toasted coconut, if desired.
Notes
You can add ½ cup crushed pineapple for a tropical twist, or drizzle with melted chocolate for a dessert reminiscent of a Mounds bar. For bite-sized treats, use muffin tins to make mini pies. Store leftovers in the fridge for up to 4 days or freeze slices for up to 2 months.
Nutrition
Calories: 330kcalCarbohydrates: 32gProtein: 5gFat: 21gSaturated Fat: 16gCholesterol: 90mgSodium: 160mgPotassium: 190mgFiber: 2gSugar: 24gVitamin A: 300IUCalcium: 60mgIron: 1mg
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