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cake server holding a slice of easy coconut pie

Coconut Custard Pie

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
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Author Kelsie


  • 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


  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!