Coconut custard pie is a heavenly dessert that brings together the rich, velvety smoothness of traditional custard with the exotic sweetness and texture of coconut in perfect harmony. This beloved pie features a silky custard filling infused with coconut milk and studded with tender shredded coconut, all nestled in a golden, flaky pastry crust that provides the perfect textural contrast. What makes this pie truly special is how it captures the essence of tropical paradise while maintaining the comforting familiarity of classic American custard pie. The coconut adds natural sweetness, a subtle nutty flavor, and delightful chewy texture that transforms ordinary custard into something extraordinary. Whether served at summer gatherings, holiday dinners, or as a special weekend treat, this pie delivers pure indulgence with every creamy, coconut-laden bite. The beautiful golden top, speckled with toasted coconut, makes it as visually appealing as it is delicious.
Serves: 8-10 slices
Prep Time: 45 minutes
Bake Time: 55 minutes
Total Time: 1 hour 40 minutes (plus cooling)
Ingredients for the Pie Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
- 1 tablespoon granulated sugar
Ingredients for the Coconut Custard Filling
- 1 can (14 oz) coconut milk, full-fat
- 1 cup whole milk
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup sweetened shredded coconut
- 3 tablespoons unsalted butter, melted
For Topping and Garnish
- 1/2 cup sweetened shredded coconut for topping
- Whipped cream for serving
- Fresh berries (optional)
- Toasted coconut flakes for extra garnish
Equipment Needed
- 9-inch pie pan
- Large mixing bowl
- Whisk
- Medium saucepan
- Rolling pin
- Pie weights or dried beans
- Parchment paper
Preparing the Perfect Pie Crust
In a large bowl, combine flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. You may not need all the water – stop when the dough holds together when pressed.
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This chilling step helps prevent shrinkage during baking and makes the dough easier to roll.
On a lightly floured surface, roll the chilled dough into a circle about 12 inches in diameter and 1/8 inch thick. Carefully transfer to your pie pan, pressing gently into the bottom and up the sides.
Trim excess dough, leaving about 1/2 inch overhang. Fold the overhang under itself and crimp the edges decoratively. Prick the bottom all over with a fork to prevent puffing during blind baking.
Blind Baking the Crust
Preheat your oven to 425 degrees Fahrenheit. Line the pie crust with parchment paper and fill with pie weights or dried beans to prevent the crust from shrinking or puffing up.
Bake for 12 minutes, then carefully remove the parchment and weights. Continue baking for another 8-10 minutes until the crust is lightly golden and set. Remove from oven and let cool while you prepare the filling.
Reduce the oven temperature to 350 degrees Fahrenheit for baking the completed pie.
Creating the Coconut Custard Base
In a medium saucepan, gently warm the coconut milk and whole milk over medium-low heat until steaming but not boiling. The coconut milk should be well incorporated with the regular milk.
In a large mixing bowl, whisk together the eggs and granulated sugar until well combined and slightly lightened in color. This should take about 2-3 minutes of vigorous whisking.
Add the cornstarch and salt to the egg mixture, whisking until completely smooth with no lumps remaining. The cornstarch helps stabilize the custard and prevents it from curdling during baking.
Tempering and Combining
Slowly pour about 1/2 cup of the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from cooking. This process, called tempering, gradually raises the temperature of the eggs.
Continue adding the warm milk in a slow, steady stream while whisking continuously until all the milk is incorporated and the mixture is smooth.
Stir in the vanilla extract, coconut extract, and melted butter until evenly distributed. The mixture should be smooth and have a lovely coconut aroma.
Adding the Coconut Texture
Fold in 1 cup of sweetened shredded coconut into the custard mixture, distributing it evenly throughout. The coconut will add texture and intensify the coconut flavor as it bakes.
Strain the entire mixture through a fine-mesh sieve to remove any lumps or pieces of cooked egg, ensuring your custard will be perfectly smooth. Press the coconut through the sieve as well.
Assembling and Baking the Pie
Pour the coconut custard filling into the pre-baked pie crust, spreading it evenly. The filling should come to about 3/4 inch from the top of the crust.
Sprinkle the remaining 1/2 cup of shredded coconut evenly over the top of the custard. This will toast during baking and create a beautiful golden topping with extra coconut flavor and texture.
Place the pie on a baking sheet to catch any potential spills and bake for 40-45 minutes, until the center is just set but still has a slight jiggle when gently shaken.
Testing for Doneness
The pie is done when a knife inserted about 2 inches from the center comes out clean, and the custard no longer jiggles in the center when the pie is gently shaken.
The coconut topping should be golden brown and toasted, adding beautiful color and extra flavor to the finished pie.
Don’t overbake, as this can cause the custard to become rubbery or develop cracks. The residual heat will continue cooking the custard slightly even after removing from the oven.
Cooling and Setting
Cool the pie completely on a wire rack before serving – this takes about 3-4 hours at room temperature. The custard needs this time to set properly and achieve the perfect sliceable consistency.
For best results, refrigerate the cooled pie for at least 2 hours before serving. This additional chilling helps the custard firm up completely and makes slicing much easier.
The pie can be made a day ahead, which actually improves the flavor as all the coconut flavors meld together overnight.
Serving and Presentation
Serve slices of coconut custard pie chilled or at room temperature, depending on your preference. Both temperatures highlight different aspects of the coconut flavor.
Top each slice with a dollop of freshly whipped cream that’s been lightly sweetened and flavored with a touch of vanilla. The cool cream provides a lovely temperature contrast to the rich custard.
For extra tropical flair, garnish with additional toasted coconut flakes, a few fresh berries, or a sprig of mint. A light dusting of cinnamon can add warmth and complement the coconut beautifully.
Storage and Freshness
Store the pie covered in the refrigerator for up to 4 days. The custard texture actually improves after the first day as flavors develop and the texture becomes even more silky.
For the crispest crust, store the pie uncovered for the first few hours after cooling, then cover once completely set.
Individual slices can be wrapped and frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Troubleshooting Common Issues
If your custard curdles during cooking, the eggs may have gotten too hot too quickly. Always temper the eggs gradually and keep the heat moderate throughout the process.
A watery custard usually indicates underbaking or too much liquid. Make sure to bake until the center is just set and use full-fat coconut milk for the richest results.
If the crust becomes too brown during baking, cover the edges with strips of aluminum foil and continue baking until the filling is set.
Variations and Flavor Twists
For chocolate coconut custard pie, add 1/4 cup unsweetened cocoa powder to the custard base and reduce the cornstarch slightly. The result is a rich, tropical chocolate experience.
Try lime coconut custard by adding 2 tablespoons fresh lime juice and 1 tablespoon lime zest to the filling for a bright, citrusy twist that enhances the tropical theme.
For extra richness, substitute heavy cream for half of the whole milk, creating an even more luxurious custard texture.
Make-Ahead Entertaining Tips
This pie is perfect for entertaining since it must be made ahead and actually tastes better after chilling overnight. Prepare it the day before your event for stress-free dessert serving.
The toasted coconut garnish can be prepared several days in advance and stored in an airtight container, making final assembly quick and easy.
Coconut Selection Tips
Use sweetened shredded coconut rather than unsweetened for the best flavor and texture balance. The added sugar helps the coconut toast beautifully and provides the right level of sweetness.
Avoid using large coconut flakes for the filling, as they can create uneven texture. Save larger flakes for garnishing the top where their size adds visual appeal.
