Ain’t nothing like the bomb flavors in my Coconut Custard Pie y’all. It’s creamy and coconutty in a flaky crust with toasted coconut flakes on top! It’s made with mostly pantry staples and even a store-bought pie crust if you want. If you love all things coconut, this pie is definitely for you boo.
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How to make Coconut Custard Pie
Step 1: Add coconut milk and butter to a saucepan. Heat over medium heat until the butter has melted. Do not boil. Once it’s fully melted, stir and let it cool slightly.
Step 2: Add eggs, sugar, flour, and extract to a medium bowl. Whisk until smooth. Then, pour in the milk and butter mixture and whisk again. Add in 1 ¼ cup coconut. Whisk until the coconut is well incorporated.
Step 3: Pour the mixture into a chilled pie shell and garnish the top with the remaining ¼ cup shredded coconut. Place it on top of a small sheet pan.
Step 4: Bake until the pie is set, but the center is slightly jiggly and the top is golden brown.
Coconut Custard Pie Recipe
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Equipment
Ingredients
- 1 9- inch deep dish pie crust thawed, but still chilled
- 1 cup unsweetened coconut milk
- 4 tablespoons salted butter
- 3 large eggs room temperature
- 1 cup granulated sugar
- 1 ½ tablespoon all-purpose flour
- 1 teaspoon coconut extract
- 1 ½ cup sweetened shredded coconut divided
Instructions
- Preheat oven to 325F.
- Heat coconut milk and butter over medium heat until butter has melted. Do not boil. Let cool slightly, for about 10 minutes.
- In a medium bowl, whisk together eggs, sugar, flour, and extract until smooth.
- Add in milk and butter mixture and whisk until smooth. Mix in 1 ¼ cup coconut.
- Pour mixture into chilled pie shell and garnish top with remaining ¼ cup shredded coconut.
- Place on a small sheet pan and bake until the pie is set, but the center is slightly jiggly and the top is golden brown, about 30 minutes.
- Remove pie from oven and let cool to room temperature, about 1 hour. Place in refrigerator and continue cooling until the pie is set and chilled, about 2 hours. Serve with whipped cream and enjoy!
Notes
How to store Coconut Custard Pie
You can store the whole pie inside the fridge or slice it up and store individual pieces, whatever works best for you. Just cover it up real good with plastic wrap or aluminum foil and you’re good to go.How long will Coconut Custard Pie last in the fridge?
Kept cool and covered inside the fridge, it will stay fresh for about 3-4 days. However… Mine barely lasts two days because we can’t resist sneaking extra slices!Can I freeze coconut egg custard pie?
If you need to keep it longer, you can freeze it. Wrap it up tight in plastic wrap and then in aluminum foil to keep it protected – it’ll be good in the freezer for up to 2 months. When you’re ready to dig in, just let it thaw in the fridge overnight.Nutrition
Recipe Tips
- Use Shredded Coconut, Not Flakes: Flaked coconut has bigger pieces and won’t give you that even texture we want in our pie filling.
- Cool Completely Before Chilling: Let the pie cool completely at room temp before you stick it in the fridge. This helps the custard set up properly and keeps it from getting watery.
- Don’t Skip the Sheet Pan: Always place your coconut custard pie on a small sheet pan before baking. It catches any drips and makes it easier to handle when you’re putting it in and out of the oven.
- Mix Slowly and Steadily: When you’re adding the hot coconut milk and butter mixture to the eggs, do it slowly and keep whisking. This way, you won’t end up with scrambled eggs in your pie.
Ingredient Notes
- Coconut Milk: If you want to tone down the coconut flavor a bit, you can use regular milk.
- Coconut Extract: If you don’t have coconut extract on hand, vanilla extract works just fine.
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Recipe Help
The pie is done when the center is slightly jiggly but the edges are set and the top is golden brown. It’ll continue to set as it cools, so don’t worry if the center looks a bit wobbly when you take it out of the oven.
You can use a regular 9-inch pie crust, boo! Just make sure to keep an eye on it while it bakes, as it might bake a bit faster. Oh and if you have some extra filling, you can always bake it separately in a little ramekin!
If your pie is too runny, it might need a bit more time in the oven. Also, be patient and let it cool completely at room temp before sticking it in the fridge. If you cut into it too soon, it won’t set right. And double-check your measurements – too much liquid or not enough flour can mess with the texture.
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Can I shred the flakes if I can’t find shredded coconut?
I don’t see why not!
Recipe did not indicate how long to bake. I went ahead and started with forty minutes and added an extra 10 minutes to get to the golden brown topping. Depending on your oven, 50-55 minutes of bake time to be added to recipe. Pie is still cooling off but looks amazing. Thanks for this.
Sorry about that! Got it added in now, hope you enjoyed it!
Can I use canned coconut milk?
Yes! Just make sure to shake it well to get all the fat incorporated.