Coconut custard pie is an old-fashioned baked pie with a silky egg custard full of sweet shredded coconut, set in a flaky crust under a lightly golden top. It is simple in the best way: the filling is whisked together in one bowl and poured straight into an unbaked crust. It tastes creamy, sweet and softly of coconut, and it is served cold. Bake it for Easter, Thanksgiving, Sunday dinner or a church supper.
How to make coconut custard pie: Fit an unbaked pie crust into a 9-inch pie pan. Whisk eggs, sugar, flour and salt until smooth, then whisk in whole milk and coconut extract. Stir in shredded coconut and pour the filling into the crust. Bake at 350°F for 50 to 55 minutes, until set and lightly golden. Cool, then chill for at least 2 hours before slicing.
Why You’ll Love It
- One bowl. The filling is whisked and poured.
- No blind baking. The crust goes into the oven unbaked, with the filling in it.
- Eight ingredients. Including the crust.
- Made ahead. It needs to chill, so it is done well before dessert.
- A classic. The kind of pie that disappears first at a potluck.
Ingredient Notes
Pie crust. One unbaked crust for a 9-inch pie pan, homemade or store-bought.
Eggs. Three. They set the custard.
Granulated sugar. Three-quarters of a cup.
All-purpose flour and salt. Two tablespoons of flour and 1/4 teaspoon of salt. The flour helps the custard hold a clean slice.
Whole milk. One and three-quarter cups. One 13.5-ounce can of coconut milk can be used in its place for a stronger coconut flavor.
Sweetened shredded coconut. One and a half cups. It floats up as the pie bakes and forms the golden top.
Coconut extract. One teaspoon. It is optional.
Ingredients
- 1 unbaked pie crust, for a 9-inch pie pan
- 3 eggs
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 3/4 cups whole milk
- 1 1/2 cups sweetened shredded coconut
- 1 teaspoon coconut extract, optional
How to Make Coconut Custard Pie
1. Prepare the crust. Heat the oven to 350°F. Fit the unbaked crust into a 9-inch pie pan and crimp its edges.
2. Whisk the filling. Whisk the eggs, sugar, flour and salt until smooth. Gradually whisk in the whole milk and, if you are using it, the coconut extract.
3. Add the coconut. Stir in the shredded coconut and pour the filling into the crust.
4. Bake. Bake for 50 to 55 minutes, until the custard is set and the top is lightly golden. Check the filling with a food thermometer. It should reach 160°F.
5. Cool and chill. Cool the pie on a wire rack, then refrigerate for at least 2 hours before slicing. Get it into the refrigerator within 2 hours of baking, even if it has not cooled completely.
How Do You Know When Coconut Custard Pie Is Done, and When Can You Slice It?
A custard pie has two finish lines. The first is when it comes out of the oven. The second, hours later, is when it is cold enough to cut. Miss the first and the filling is runny or rubbery. Rush the second and the slices slump.
| Stage | What to look for | How long |
|---|---|---|
| Done baking | Custard is set, top is lightly golden, filling reads 160°F | 50 to 55 minutes at 350°F |
| Cooling | On a wire rack, out of the pan’s heat | No more than 2 hours on the counter |
| Chilling | In the refrigerator | At least 2 hours |
| Ready to slice | Cold and firm all the way to the center | After the chill |
Set does not mean stiff. When you nudge the pan, the edges of the custard should hold still and the center should move only slightly, as one piece. If the middle ripples like liquid, it needs more time.
The custard keeps firming as it cools and chills. That is why a pie that seems soft from the oven cuts cleanly from the refrigerator.
Tips for Success
How do I keep the custard smooth?
Whisk the dry ingredients into the eggs first, until there are no lumps of flour. Then add the milk gradually, whisking as you pour.
Should I bake the crust first?
No. The crust is filled unbaked and bakes along with the custard.
How do I keep the crust edge from getting too dark?
If the crimped edge is browning faster than the filling is setting, cover just the edge loosely with strips of foil.
How do I move a full pie to the oven without spilling?
Set the pie pan on a baking sheet before you pour in the filling, and carry the sheet.
Is the coconut extract needed?
No. It is optional. The shredded coconut gives the pie plenty of flavor by itself.
How Long Does It Take?
About 185 minutes: 15 minutes of prep, about 50 minutes in the oven and at least 2 hours of chilling. The time the pie spends cooling on the rack comes on top of that, so start early in the day.
Does Coconut Custard Pie Need to Be Refrigerated?
Yes. It is made with eggs and milk. Refrigerate it within 2 hours of baking, and keep it cold until you serve it.
Storage
Keep the pie covered in the refrigerator for 3 to 4 days. Do not leave it out for more than 2 hours, or more than 1 hour when the room is above 90°F. It is served cold and is not reheated.
What to Serve With It
If you want to make the crust yourself, start with the no fuss pie crust. For more coconut desserts, try the pineapple coconut surprise cake or Hawaiian pineapple coconut fluff. And for a pie table, add the Amish peanut butter pie, the apple slab pie or a pecan pie dump cake.
Frequently Asked Questions
How do I know if a custard pie is done?
The custard is set, the top is lightly golden and the filling reaches 160°F on a food thermometer.
Does a coconut custard pie need to be refrigerated?
Yes. Refrigerate it within 2 hours of baking and store it covered in the refrigerator.
How do I make coconut custard?
Whisk eggs with sugar, a little flour and salt, then whisk in milk and stir in shredded coconut. It sets as it bakes.
Can I use coconut milk?
Yes. One 13.5-ounce can of coconut milk can replace the whole milk.
Final Notes
I bake this pie in the morning, so it has the whole afternoon to cool and chill before dinner. If you make it, leave a comment to tell me how it turned out or ask a question.
Coconut Custard Pie
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Ingredients
- 1 pie crust unbaked, for a 9-inch pie pan
- 3 eggs
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 3/4 cups whole milk or one 13.5-ounce can of coconut milk
- 1 1/2 cups sweetened coconut shredded
- 1 teaspoon coconut extract optional
Instructions
- Heat the oven to 350°F. Fit the unbaked crust into a 9-inch pie pan and crimp its edges.
- Whisk the eggs, sugar, flour and salt until smooth. Gradually whisk in the whole milk and, if you are using it, the coconut extract.
- Stir in the shredded coconut and pour the filling into the crust.
- Bake for 50 to 55 minutes, until the custard is set and the top is lightly golden. Check the filling with a food thermometer. It should reach 160°F.
- Cool the pie on a wire rack, then refrigerate for at least 2 hours before slicing. Get it into the refrigerator within 2 hours of baking, even if it has not cooled completely.
