Coconut Custard Pie

This Coconut Custard Pie is incredibly easy to whip up, bursting with coconut flavor, and tested to perfection! The velvety custard inside the flaky crust is so good, and a proven crowd-pleaser.

Why You’ll Love This Coconut Pie Recipe

• Easy – Why do pies seem intimidating sometimes? Well, not this one! Make your pie crust or use a store-bought one, whisk the ingredients, bake, and chill. THAT’S IT!!
• Tested to Perfection – This coconut pie recipe has been tested so you don’t have to. Follow the simple steps and you’ll have a perfect pie in just a couple of hours.
• Tasty in Every Season – Coconut Custard pie is so versatile. It boasts tropical flavors for the spring and summer and a rich custard filling for hearty fall and winter desserts. Make it all year long!

RELATED: Peach Dessert Empanadas

Easy Coconut Pie Recipe

This Coconut Custard Pie is a perfect go-to recipe when you need a fail-proof dessert that requires very little effort. The combination of coconut milk and whole milk in the filling adds more coconut flavor and creates a perfect creamy texture. All of the ingredients for the pie filling are whisked together, poured into the crust, and baked. Serve chilled in the summer, or warm in the fall and winter for a dessert everyone will love.

Love Coconut? Try this Coconut Cake Recipe and this Creamy Coconut Mojito.

What’s In Coconut Custard Filling?

Start with a store-bought pie crust, and add these ingredients as the filling and your pie will be ready to bake and chill. It couldn’t be simpler. Here’s what you’ll need:

• Eggs – Custard pies have a filling that combines eggs, milk, and sugar. Use large whole eggs for this recipe.
• Coconut Milk – Found in the international food aisle of the grocery store, this canned milk is so good and full of coconut flavor. Shake the can well before opening it to incorporate the cream and water together.
• Whole Milk – The full fat of the coconut milk and whole milk help the custard set up well went the pie is chilled. I don’t suggest using a lower fat milk, as the filling won’t set up as well.
• Tapioca Starch – Tapioca starch is the thickener in this recipe. You can find it in the flour section of your grocery store. You can also use cornstarch as an equal replacement.
• Sugar – Granulated white sugar sweetens the pie to perfection!
• Vanilla Extract – The vanilla in this recipe compliments the coconut flavor so well. You can also add a little coconut extract for a bolder coconut flavor, or almond extract if you prefer that flavor.
• Salt
• Shredded Coconut – Sweetened coconut is best for this recipe, but you can cut back on the sweetness by substituting it with unsweetened coconut instead.

How to Make This Coconut Custard Pie Recipe

In just a few simple steps, this easy coconut pie is in the oven! Here’s how to make it:

1. Preheat the oven to 350 degrees F.
2. Prepare the pie dough on a 9-inch pie plate.
3. In a large bowl, whisk together the filling ingredients except the shredded coconut.
4. Add the shredded coconut to the bottom of the pie shell, and pour the filling mixture on top.
5. Bake, cool, chill, and serve!

Storing Coconut Custard Pie

• Refrigerator – Cover the cooled pie tightly and store it in the fridge for up to 4 days.
• Freezer – Wrap the cooled pie tightly with plastic wrap and aluminum foil and freeze for up to 2 months. Allow the pie to thaw in the fridge before serving.

More Tasty Pie Recipes to Try

• Blueberry Crumble Pie
• Lemon Chess Pie
• Chocolate Chess Pie
• Turtle Pie Recipe
• The BEST Butterscotch Pecan Pie

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Coconut Custard Pie

Julie Davis

This Coconut Custard Pie is incredibly easy to whip up, bursting with coconut flavor, and tested to perfection! The velvety custard inside the flaky crust is so good, and a proven crowd-pleaser.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Chilling 2 hours hrs

Total Time 3 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 12 Servings

Calories 256 kcal

Equipment

• 9″ Pie Pan

Ingredients

  

1x2x3x

• 1 pie crust
• 3 large eggs
• 1 cup full fat coconut milk well shaken
• 1 cup whole milk
• 1 Tablespoon tapioca starch
• 3/4 cup sugar
• 1 Tablespoon vanilla
• 1/2 teaspoon salt
• 1 1/3 cups shredded coconut

Instructions

 

• Preheat the oven to 350 degrees F.
• Roll out the pie crust and place in a pie dish. Alternatively, defrost a frozen pie crust according to package instructions.
• Whisk together the eggs, coconut milk, whole milk, tapioca, sugar, vanilla and salt in a mixing bowl until well combined.
• Add the shredded coconut to the bottom of the pie dish.
• Pour the filling on top of the coconut.
• Bake for 50-55 minutes. The center should be mostly set, but it will continue to firm up as it cools.
• Let chill for at least 2 hours but ideally overnight before serving. I like serving with toasted coconut and whipped cream. Enjoy!

Notes

Storing:

• • Refrigerator – Cover the cooled pie tightly and store it in the fridge for up to 4 days.

• • Freezer – Wrap the cooled pie tightly with plastic wrap and aluminum foil and freeze for up to 2 months. Allow the pie to thaw in the fridge before serving.

Nutrition

Serving: 1SliceCalories: 256kcal

Keyword Coconut Custard Pie

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