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

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Prep Time 15

Cook Time 55

Chilling 2

Total Time 3 10

Course Dessert

Cuisine American

Servings Servings

Calories 256 kcal

Equipment

9" Pie Pan

Ingredients

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