Coconut Custard Pie

While my heart is usually with cakes, I can’t say no to a good pie. And this Coconut Custard Pie? It’s something special, boos! It’s creamy, coconutty, and refreshing – just the thing for those warm days when you need a little slice of a tropical paradise. Oh and don’t get me started on the flaky crust and the toasted coconut flakes on top! I could talk about both for hours, no joke.

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Say it with me y’all: pies ain’t just for Thanksgiving. They’re good anytime, and this coconut custard pie recipe is the proof. Honestly, summer just doesn’t feel right without it. If I skip making it, it’s like summer stops… Summering, you know what I mean? So, I’m gonna show you how to whip this baby up! Spoiler alert: it’s super easy. With some pantry staples, a pie crust and a sheet pan, you’ll have a pie so good, you’ll never say no to a slice. Let’s get to it!

The Lowdown Of This Coconut Custard Pie

Cuisine Inspiration: American
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Coconut all the way!
Skill Level: Easy peasy, boos

• Coconut Lover’s Dream: If you’re a coconut lover, this pie is hollerin’ your name! It’s packed with coconut flavor from the milk, all the way to the shredded coconut. I grew up on Big Mama’s pineapple coconut cake, so I know my way around coconut desserts!
• Amazing Texture: The texture of this pie is outta this world. It’s creamy and smooth with a nice crunch from the toasted coconut on top. Each bite melts in your mouth!
• Impossibly Easy: Some folks call this the “impossible coconut custard pie” because it’s impossibly easy to make. Seriously, you just mix everything together, pour it in a pie crust, and bake.
• Keeps Really Well: This pie keeps well for several days in the fridge, so you can make it ahead of time and enjoy it all week. The flavors actually get better as it sits, so don’t worry about it losin’ its touch.

Ingredients to make Coconut Custard Pie

• Pie Crust: A homemade crust will give you that extra flakiness, but no judgment if you go the easy route! You can get a store-bought one to save time. Either way, it’s gonna be tasty.
• Coconut Milk: Unsweetened is the way to go. It gives the pie that rich coconut flavor without too much sweetness.
• Butter: Salted butter adds a nice flavor balance. If you only have unsalted, just add a pinch of salt to the mix. It helps bring out all those delicious flavors. And don’t try to skip it – butter makes everything better!
• Eggs: Make sure they’re at room temperature so they give you a smoother custard.
• Granulated Sugar: Sweetens up this coconut egg custard pie just right. If you want to cut back on sugar, you can use a sugar substitute like Stevia or Splenda.
• All-Purpose Flour: This helps thicken the custard. If you need a gluten-free option, you can use a gluten-free flour blend. Just a little bit does the trick!
• Coconut Extract: Boosts the coconut flavor even more!
• Sweetened Shredded Coconut: Adds texture and extra coconut flavor. If you want, you can use unsweetened shredded coconut to cut down on sweetness a bit.

How to make Coconut Custard Pie

Step 1: make the butter and coconut milk mixture

1. Add coconut milk and butter to a saucepan.
2. 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: mix the custard filling

1. Add eggs, sugar, flour, and extract to a medium bowl.
2. Whisk until smooth. Then, pour in the milk and butter mixture and whisk again.
3. Add in 1 ¼ cup coconut.
4. Whisk until the coconut is well incorporated.

step 3: pour the filling into the pie crust and bake

1. 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.
2. Bake until the pie is set, but the center is slightly jiggly and the top is golden brown.

Tips for making the best impossible coconut custard pie

1. Use Shredded Coconut, Not Flakes: Y’all, make sure to buy shredded coconut and not coconut flakes. Flaked coconut has bigger pieces and won’t give you that even texture we want in our pie filling.
2. 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.
3. 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.
4. 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. We want a smooth custard boos, not breakfast!

Popular substitutions & additions

• Swap Coconut Milk for Regular Milk: If you want to tone down the coconut flavor a bit, you can use regular milk. Your old fashioned coconut custard pie will still be delicious, just a bit less coconutty.
• Vanilla Instead of Coconut Extract: If you don’t have coconut extract on hand, vanilla extract works just fine. But if you’re all in on the coconut, try to get your hands on some coconut extract – it’s worth it y’all!
• Add a Nutty Twist: Sometimes I like to add a handful of toasted almonds or pecans to the filling. It gives the pie a nice crunch and adds a little extra flavor. Just mix them in with the shredded coconut before pouring the filling into the crust.
• Gluten-Free Option: If you need a gluten-free option, you can use a 1:1 gluten-free flour substitute. The pie will still come out great, and you won’t have to miss out on any of that creamy goodness. Just make sure your pie crust is gluten-free too!

What to serve with old fashioned coconut custard pie

• Ain’t nothing like a slice of coconut custard pie with a big ol’ dollop of homemade whipped cream on top. It’s light, fluffy, and just sweet enough.
• A scoop of ice cream on the side never hurt nobody. Vanilla’s always a winner, but you can go for many other flavors like strawberry, raspberry, or even mocha.
• Drizzle a little caramel sauce over your pie slice! I’ve got a killer recipe for regular caramel sauce and a vegan version too, so everyone can get in on the yumminess.

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.

Frequently asked questions

I hope you have as much fun makin’ this Coconut Custard Pie as you do eatin’ it! Doesn’t matter if you’re a die-hard coconut lover or just lookin’ for a sweet treat to brighten your day, either way, it’s got you covered. Now, go ahead and whip it up – and save me a slice if you can!

Favorite Pie recipes To try

• Kool-Aid Pie
• Chess Pie
• Southern Egg Pie (Egg Custard Pie)
• Key Lime Pie
• Banana Pudding Pie

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!