Pies are one of my favorite desserts, they’re always a crowd-pleaser and they don’t have to be super complicated to taste amazing. It definitely shouldn’t be relegated to just Thanksgiving! This creamy Custard Coconut Pie recipe is every coconut lover’s dream! It’s really similar to a coconut cream pie although the texture and method of preparation are different. But both are absolutely delicious in their own way! Instead of cooking the filling separately and pouring it into a prebaked pie crust like you do for coconut cream pie, in a coconut custard pie you mix the filling together then bake it in a pie crust for a more custardy, set slice. It’s scrumptious and I honestly can’t decide which is my favorite. With sweet coconut flakes inside the pie and a few extra on top for good measure, it’s got a delicious coconut flavor throughout with a wonderfully chewy texture. Enjoy this pie for dessert at a dinner party, potluck, or during the week! Be sure to try my Coconut Cupcakes, Frosted Coconut Sugar Cookie Bars, or these Pineapple Coconut Muffins for more coconut sweet treats!
Why We Love This Recipe
We’ll be using simple ingredients here. Most of them are pantry staples. The filling takes all of 5 minutes to throw together – easy-peasy! It’s great for making a day or two ahead and keeping in the fridge! No last minute rush to have dessert ready when guests are coming over.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Pie Crust – Use a Homemade Pie Crust or buy a pre-made flaky crust pie shell from the store. Coconut – Shredded sweetened coconut flakes will add sweetness and a great coconut flavor with a lovely texture. Eggs – For the base of the custard mixture. Milk – I have used whole milk for the pie filling to give it a creamy flavor but you could use coconut milk to amp that coconut flavor even more! Granulated Sugar – White granulated sugar adds sweetness and will help thicken the filling. Salt – To enhance the flavors. Vanilla Extract – Adds a subtle warm flavor and complexity to this sweet dessert.
How to Make Creamy Coconut Custard Pie
Tips for Success
Make sure to buy “shredded coconut” and not “coconut flakes.” Flaked coconut is made with larger pieces of coconut, whereas the small shredded coconut will give you a more moist pie filling. You could also use unsweetened coconut if you prefer a less sweet pie. Let the pie cool completely before slicing and serving it. This will allow the filling to set a bit, giving it better consistency and making it easier to slice. Placing your pie pan on a baking tray can make it easier to move it in and out of the oven, especially when filled with the coconut custard pie filling. Move the pie dish to a wire rack to cool it a bit quicker.
Substitutions and Variations
You could try using coconut milk instead of regular milk in the custard mixture for more of a coconut flavor. Use coconut extract instead of vanilla for a stronger coconut flavor. Just reduce it by half to start because coconut extract can be pretty powerful and you don’t want your coconut pie to start tasting like sunscreen. Top with a dusting of powdered sugar instead of shredded coconut.
More Recipes for Coconut Lovers
Coconut Lime Macaroons Fluffy Toasted Coconut Pancakes Homemade Coconut Syrup Coconut Lime Glazed Banana Bread Classic 7 Layer Bars
Coconut Cupcakes
Moist Coconut Bread
Frosted Coconut Sugar Cookie Bars
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
