This Coconut Custard Pie recipe is a tropical treat that captures the essence of Southern comfort in every slice. With just 20 minutes of prep time, you’ll create a creamy, custard filling baked in a golden brown pie crust. Whole milk and rich coconut milk give this pie its luscious texture, while a hint of lemon zest adds a refreshing twist. Topped with toasted coconut for extra crunch.
Coconut Custard Pie, Smooth and Creamy
Instead of a pudding-like filling that you’d find in a coconut cream pie, this pie recipe uses a custard filling using eggs to set it rather than cornstarch.
There’s nothing quite like the texture and richness of a creamy custard like you would find in a vanilla custard bread pudding or a creamy vanilla pie. You’ll need to add this Coconut Custard Pie to your list of favorite custard desserts.
It’s so creamy with coconut flavor baked in. If you like custard and coconut, then this is the pie for you.
To make the filling, you’ll need egg yolks, whole milk, coconut milk, shredded coconut, vanilla, lemon juice and zest, and sugar. The result is a sweet, creamy filling packed with coconut flavor.
Once you make the filling, pour it into a partially baked pie shell to finish baking in the oven until the custard is set but still slightly jiggles in the middle. I like to top mine with toasted coconut for extra texture and flavor.
Unlike some cream pies, you don’t have to worry about this pie holding its shape when cut into slices. Baking it gives you a more solid pie.
You can serve this pie warm, at room temperature, or chilled with a little whipped cream on top. It’s up to you!
What’s So Great About This Coconut Pie Recipe?
- Quick: This recipe only takes 20 minutes to prep, so it’s the perfect quick treat for any occasion.
- Make-ahead friendly: You can make the pie and store it in the fridge for 1-2 days!
- Coconut flavor: The coconut milk and shredded coconut create the perfect amount of coconut flavor.
- Decadent: The baked custard makes a rich pie without being overly sweet.
What You’ll Need
- Partially baked pie crust: Learn how to partially bake a pie crust for this recipe. You can use a homemade pie crust or a store-bought one.
- Pantry staples: You’ll need white sugar, vanilla extract, salt,
- Lemons: You’ll need both lemon juice and zest for this recipe, so zest the lemon first.
- Coconut: You’ll need full-fat coconut milk and sweetened shredded coconut for the custard filling. The coconut milk adds richness, while the shredded coconut adds sweetness and texture.
- Dairy: Grab egg yolks and whole milk to make the custard.
How to Make a Foolproof Coconut Custard Pie
Step One: Prepare the Pie Crust
Start by partially baking your pie crust and letting it cool. This gives it a nice base for the custard filling.
Step Two: Make the Custard
In a large bowl, beat together the egg yolks, sugar, vanilla, lemon zest, juice, and salt until smooth.
Gently heat the milk, coconut milk, and shredded coconut in a saucepan, then gradually whisk the warm milk into the egg mixture to avoid scrambling.
Step Three: Bake the Pie
Pour the custard mixture into the cooled pie crust and bake in the oven until it’s set with a slight jiggle in the center. Keep an eye on the edges to ensure they don’t brown too much.
Step Four: Cool and Serve
Let the pie cool before serving. If you’d like, sprinkle some toasted coconut on top for extra flavor and crunch. Enjoy it warm, at room temperature, or chilled! Whichever way you choose, it’s foolproof. You’ll have beautiful slices.
You’ll have plenty of coconut left to make some coconut oatmeal cookies or a batch of chocolate coconut dessert bars.
How Do I Make Toasted Coconut?
Preheat the oven to 350ºF and place the shredded coconut on a rimmed baking sheet. Let it toast for 5-10 minutes watching it like a hawk, it will burn in a hot second. Cool slightly before adding it on top of the pie.
Tips for Success
- Constantly whisk the egg mixture as you’re pouring the milk mixture to prevent the eggs from scrambling.
- Don’t use coconut flakes instead of shredded coconut. Flakes are bigger and aren’t as moist as flakes.
- If you need the pie to cool quicker, place it on a wire rack once it comes out of the oven.
Substitutions and Variations
- For a less sweet pie, you can use unsweetened shredded coconut.
- If you don’t want to top the pie with shredded coconut, do a light dusting of powdered sugar instead.
Storage Instructions
Cover the pie with plastic wrap or store individual slices in the fridge for up to 4 days. You can also freeze it, just let it thaw in the fridge.
Don’t Forget!
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Ingredients
- 1 partially baked pie crust store-bought or homemade
- 5 egg yolks
- ½ cup sugar
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- ½ teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 ¼ cups whole milk
- 1 ¼ cup coconut milk (less than a 14 oz can)
- ½ cup sweetened shredded coconut plus extra for sprinkling on top.
Instructions
- Partially bake a pie crust and allow it to cool.
- Preheat oven to 350º.
- Place egg yolks in a bowl with sugar, vanilla, lemon zest and juice and salt. Beat with an electric mixer until fully combined.
- In a saucepan, combine the milk, coconut milk and coconut and heat over medium heat until small bubbles form on the edges, do not let it boil.
- Add some of the hot milk mixture to the egg mixture a tablespoon at a time, whisking until the egg mixture is warm, then slowly pour the warm egg mixture into the hot milk, whisking continuously.
- Place the partially baked pie crust on a cookie sheet and pour the filling into it and carefully place it in the oven. Check at 20 minutes and cover the edges with a pie shield or aluminum foil if getting too brown. Bake for a total of 40 minutes until the outside is firm and the center is only a little jiggly. The top should be golden brown.
- Allow to cool before serving. Sprinkle with toasted coconut if desired. If you cut it while still hot, it will not hold its shape very well.
Notes
- Let the pie come to room temperature before slicing if you want pretty slices.
- This pie is delicious slightly warm, at room temperature or cold.
- Be careful when adding the egg mixture that you do this gradually, whisking the whole time.
Is “11 tsp” vanilla correct? That sounds excessive!
Thanks so much for catching that, it should be 1 not 11😱
Sweetened or unsweetened coconut milk?
I use unsweetened coconut milk and sweetened coconut.