Coconut Custard Pie Recipe

A slice of coconut cake with a piece being eaten on a fork in a white background

4 from 1 vote

When I say Coconut Custard Pie, I mean you're going to taste that coconut! The smooth custard filling with the coconut flakes and crispy pie crust - It's bomb, y'all!

Prep Time10

Cook Time45

Cooling Time3

Course: Dessert

Cuisine: American

Servings: servings

Calories: 1520kcal

Author: Jocelyn Delk Adams

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