Coconut Custard Pie

Coconut custard pie is an incredibly easy dessert that seems like it took a lot of effort. With a creamy coconut filling and a flaky, buttery crust, this pie is impossible to beat!

Coconut custard pie! Would you believe me if I told you this is the easiest pie EVER? Mix a few ingredients, pour in a pie shell (store-bought if you like!), and bake.

That’s it. Top with whipped cream and toasted coconut if you’re feeling really ambitious, but even garnish-free this pie is ridiculously good. Smooth, creamy filling packed full of sweet coconut, all piled into a flaky, buttery crust.

I swoon. This pie is PERFECT for Easter or any celebration this spring. Or any time of year, really—coconut knows no season :).

Why you’ll love this coconut custard pie:

• It’s made with simple ingredients you probably have on hand right now
• You can use a store-bought pie crust to make things really easy
• You don’t need a mixer or other special equipment!

Notes:

• The recipe requires you to bake the pie for 10 minutes at 450, then turn the oven down and continue baking. DON’T remove the pie from the oven while you wait for it to cool down. Just re-set the temp and let the pie keep baking.
• Feel free to add a little coconut extract to your pie if you want; I don’t think it’s necessary but if you really love coconut then go for it.
• Your pie is done when it looks like that last picture above and the filling just barely jiggles if you tap the side of the pie plate.
• I like to serve my coconut custard pie with whipped cream and toasted coconut (see below for toasting instructions) but ice cream would be delicious too!

How to store coconut custard pie

Coconut custard pie will last for three or four days in the fridge. Cover it with plastic wrap before refrigerating—be sure your pie is cooled to room temperature before you cover it!

If you cover your pie while it’s warm, it will sweat. (And no one wants to eat a damp pie.)

I don’t recommend freezing your pie because dairy-based pies tend to separate in the freezer. (That said, I did freeze a couple of slices for about a week and they were fine, just be warned that separation is possible.)

What kind of coconut should I use?

You’ll want to use sweetened flaked coconut, which is coconut that has been shredded and then sweetened (just like the name suggests).

DON’T use unsweetened coconut or your pie won’t have nearly as much flavor.

My favorite brand of coconut to use in baking is Baker’s angel flake, which is available in most grocery stores. It’s really moist and very flavorful, but generic brands are a fine substitute!

How to toast coconut

I like to garnish my coconut custard pie with whipped cream and toasted coconut. Toasting coconut is SO easy and it deepens the coconut flavor. . .this is how I do it:

• Spread half a cup to 1 cup of sweetened coconut into a single layer on a large rimmed baking sheet. The coconut needs to be in a single layer so it will brown evenly.
• Pop the baking sheet into a 350-degree oven for 5 minutes. After 5 minutes take it out of the oven and stir it with a spatula. Return the coconut to the oven, stirring every 2 minutes, until it’s toasted to the level you want.

Remove the coconut from the baking sheet to stop the cooking and cool completely before using as a garnish.

Don’t walk away from the oven while your coconut is toasting because it burns very quickly. Watch the oven carefully!

Baker’s tip:
If you don’t have a rimmed baking sheet you can toast coconut in a casserole dish. You might have to do it in batches to be sure you always have the coconut in a single layer in the bottom of the pan.

A few more recipes you might enjoy:
Chocolate Coconut Bars
Chocolate Chip Pie
Mango Coconut Cake
Gluten-Free Coconut Cupcakes

Did you make this coconut custard pie? That’s excellent! Let me know what you think with a comment and a rating below. Then post a pic on IG–tag @theitsybitsykitchen so I can see your delicious creations!

5 from 8 votes

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Coconut Custard Pie

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Coconut custard pie is an easy dessert that everybody loves. It's quick to whip up, especially if you use store-bought pie crust!

Course: Dessert

Cuisine: American

Servings: 8

Author: Kelsie

Ingredients

• single crust for a 9-inch pie store-bought or homemade
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup whole milk
• 3 large eggs
• 4 tablespoons unsalted butter melted
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups sweetened flaked coconut
• whipped cream and toasted coconut for topping optional

Instructions

1. single crust for a 9-inch pie (store-bought or homemade)
2. 1 cup granulated sugar
3. 2 tablespoons all-purpose flour
4. 1/4 teaspoon salt
5. 1 cup whole milk
6. 3 large eggs
7. 4 tablespoons unsalted butter, melted
8. 1 1/2 teaspoons vanilla extract
9. 1 1/2 cups sweetened flaked coconut
10. whipped cream and toasted coconut for topping (optional)
11. Preheat the oven to 450 degrees.
12. Roll the pie crust into an 11-inch circle on a lightly floured work surface. Gently transfer to a 9-inch pie plate and flute the edges. Refrigerate while you work on the filling.
13. Combine the sugar, flour, and salt in a medium bowl and stir to combine.
14. Add the milk, eggs, butter, and vanilla and stir until well blended. Use a rubber spatula to fold in the coconut.
15. Scrape the mixture into the chilled pie crust set on a large baking sheet (to catch any drips).
16. Bake at 450 for 10 minutes. Reduce the temperature to 350 and bake 20 to 30 minutes more, until the filling is set and the center just barely jiggles if you tap the side of the pan.
17. Cool completely on a wire rack, then slice and serve.
18. Uneaten coconut custard pie can be stored, covered, in the fridge for up to 3 days. (It doesn’t freeze well because the filling tends to separate. However, I did freeze mine for about a week and it was fine. It’s just best to eat it quickly and store it in the fridge.)

Recipe Video

Recipe Notes

• You’ll bake the pie for 10 minutes at 450, then turn the oven down and continue baking.
• Don't remove the pie from the oven while you wait for it to cool down. Just re-set the temp and let the pie keep baking.
• Feel free to add a little coconut extract to your pie if you want; I don’t think it’s necessary but if you really love coconut then go for it.
• I like to serve my coconut custard pie with whipped cream and toasted coconut (see the body of this post for toasting instructions) but ice cream would be delicious too!