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This old fashioned coconut custard pie is smooth, rich, and full of coconut flavor without relying on Bisquick or shortcuts. Whole milk and coconut milk create a creamy baked custard filling, while shredded coconut adds texture in every bite. Baked in a partially baked pie crust and topped with toasted coconut, this Southern pie is simple enough for a Sunday dinner but special enough for a holiday table.
Old Fashioned Coconut Custard Pie Recipe, Smooth and Creamy
Instead of a light and airy filling that you’d find in a coconut cream pie, this pie recipe has a custard filling using eggs to set, similar to how you make an old fashioned apple custard pie. It’s not an “impossible pie” that’s made with Bisquick, but is instead baked in a partially baked homemade pie crust.
The baked custard filling is rich, smooth, and packed with coconut flavor. If you like custard and coconut, then this is the pie for you. With just 20 minutes of prep time, this is an easy coconut custard pie recipe you can whip up in no time.
This is a great make-ahead pie for cookouts, potlucks, and Sunday dinners. There’s nothing quite like the texture and richness of a creamy custard pie to go with some bbq ribs or with a Sunday pot roast. You’ll want to add this Southern classic to your list of summer-ready Southern pies, cobblers and crisps.
The filling is first cooked on the stove and then poured into a partially baked pie shell to finish cooking in the oven. I like to top mine with toasted coconut for extra texture and even more coconut flavor.
Because the filling is baked, the pie slices cleanly and holds its shape beautifully.
You can serve this pie warm, at room temperature, or chilled with a little whipped cream on top. It’s up to you!
Mostly Pantry Staples
- 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.
- Coconut: Full-fat coconut milk gives the filling a richer texture and stronger coconut flavor than boxed coconut beverages. Sweetened shredded coconut softens as the pie bakes, adding texture throughout 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.
Warm the milk mixture first, then slowly whisk it into the eggs to temper them and prevent curdling.
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.
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, keep a close eye on it since coconut can brown quickly. Cool slightly before adding it on top of the pie.
Keep a close eye on it since coconut can brown quickly.
This old fashioned coconut custard pie is one of those dependable Southern desserts that’s simple to make but always feels special. With its rich baked custard filling, flaky pie crust, and toasted coconut topping, it’s a recipe you can trust for holidays, potlucks, or Sunday supper with family and friends.
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.
Storage Instructions
Cover the pie with plastic wrap and store in the fridge for up to 4 days. You can also freeze it, just let it thaw in the fridge.
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Equipment
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 it is 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.