This Coconut Custard Pie is thick, creamy and absolutely packed with coconut flavor! Bonus: it’s insanely easy to make!
I’m normally not a pie person. I’m also normally not a non-chocolate dessert lover. That being said, I’m absolutely head over heels for this coconut custard pie! It’s thick, creamy, packed with coconut, and tastes like a coconut flavored sugar cookie! If you love coconut, you’re going to LOVE this pie recipe.
What is the difference between coconut cream pie and coconut custard pie?
Coconut cream pie has a coconut filling that is cooked on the stove. The crust is completely baked in the oven, filled with the cooked pudding, then placed in the fridge to chill and set. Coconut custard pie is made with an unbaked pie crust (maybe blind baked, depending on the recipe), is filled with an uncooked coconut custard, then baked until set.
Both pies are served chilled with whipped cream!
What makes this coconut pie special? Using coconut three ways: coconut milk, coconut extract, AND flaked sweetened coconut.
- Unsalted Butter – adds rich flavor and buttery texture. Using unsalted butter allows you to control how much salt goes into the recipe. If salted butter is the only butter available, simply omit the additional salt.
- Granulated Sugar – sweetens the custard filling. Some recipes will call for 1/2 cup whereas others will call for 1 cup. We’re going somewhere in between and using 3/4 cups for a filling that is sweet, but not overwhelmingly sweet.
- Eggs – the main thickener for this custard filling. The yolks also help makes the filling ultra smooth and rich. Not all eggs are the same size; today’s recipe calls for large eggs, so be sure to check the carton!
- Flour – helps the filling thicken and set as it bakes. Be sure you’re using all-purpose flour for the best results.
- Salt – a must for any sweet treat! Salt enhances other flavors in the pie while also balancing out the sweetness from the sugar.
- Coconut Milk – most custard recipes will call for whole milk, but today we’re using full-fat canned coconut milk. It’s thick like whole milk, but contains additional coconut flavor!
- Vanilla Extract – adds a sweet flavor and depth. Without it, the pie will taste bland. Pure vanilla extract is always preferred, but imitation will be fine in a pinch. Pure vanilla is made with vanilla bean, water, and alcohol whereas imitation vanilla is made without vanilla beans. Imitation is cheaper and often does not taste any different than pure vanilla extract in baked goods, so the choice is yours! I prefer pure vanilla extract, because it’s actually made with vanilla beans.
- Coconut Extract – provides additional coconut flavor. This isn’t absolutely necessary if you can’t find it, but it does really make the coconut flavor shine!
- Sweetened Coconut – today’s recipe specifically calls for Bakers Angel Flake Sweetened Coconut, because it has the best texture and flavor. When measuring, it’s important to use the spoon and level method, so you don’t end up adding too much coconut, which would make the pie too dense.
- Pie Crust – we’re using 1 (9 inch) frozen deep dish pie crust which can be found in the freezer section. Whether you use frozen, refrigerated, or homemade, be sure to follow the crust directions on thawing/preparing it before filling and baking.
- Whipped Cream – optional, but highly recommended for serving! The light flavor and fluffy texture really provides a nice contrast to the filling.
How to make
This pie recipe is SO easy. Simply whisk together a quick filling, pour into a store-bought pie crust, then bake, chill, and serve!
- In a large bowl, whisk together butter, sugar, and eggs until combined, then stir in flour and salt until smooth.
- Slowly whisk in the coconut milk, vanilla extract and coconut extract, then sweetened coconut.
- Place frozen pie crust onto a baking sheet, pour in filling, then sprinkle with more sweetened coconut.
- Bake at 350 degrees F until the filling has set, remove from oven, allow to cool to room temperature, then chill in the fridge until cold.
- Slice and serve with whipped cream and enjoy!
How do you know when coconut custard pie is done?
You’ll know your custard pie is done when the top is nicely browned and the filling is mostly set. It will be slightly jiggly in the very center. It should take about 60 minutes in a preheated 350 degree F oven.
How to store
Leftover pie can be stored in an airtight container in the fridge for 2-3 days. This pie is best served chilled.
Can coconut custard pie be frozen?
It is not recommended to freeze coconut custard pie; it gets watery when thawed.
Coconut Custard Pie
Equipment for this recipe
- 1/4 cup unsalted butter melted and cooled slightly
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 cup full-fat canned coconut milk be sure to shake the can before measuring to fully incorporate the cream and liquid
- 1 tablespoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 1/2 cup angle flake sweetened coconut spoon and leveled, then divided
- 1 (9 inch) frozen deep dish pie crust thawed/prepared, if necessary, according to package directions (mine didn’t need to thaw or pre-bake)
- Whipped cream for serving (use a vegan coconut whipped cream for even more coconut flavor!)
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together butter, sugar, and eggs until combined.
- Add in flour and salt and whisk until smooth.
- Slowly whisk in the coconut milk, then whisk in the vanilla extract and coconut extract.
- Whisk in 1 cup angle flake sweetened coconut.
- Place frozen pie crust onto a baking sheet, pour in filling, then sprinkle with remaining 1/2 cup angle flake sweetened coconut.
- Bake for 45-60 minutes or until the filling has mostly set, the very center will be slightly jiggly, that’s ok.
- Remove from oven, allow to cool to room temperature, then chill in the fridge until cold.
- Slice and serve with whipped cream and enjoy!
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*Note: Nutrition information is estimated and varies based on products used.