Coconut Custard Pie
The ingredients in this coconut custard pie recipe balance out perfectly to give you a wonderful flavor and texture. The custard is spot on with just the right amount of sweetness. The coconut adds a slight chew and the flaky crust rounds it all up to perfection.
As many cakes as I make, pies are a favorite in this house. My son loves himself a good pie.
I have always loved Coconut Custard Pie but never attempted to make one until today. I don’t know about you, but winter weather does that to me. It makes me adventurous! Well, that and it makes me want to turn the oven on to take the chill out of the kitchen!
The ingredients in this coconut custard pie balance out perfectly to give you a wonderful flavor and texture. The custard is spot on with just the right amount of sweetness, the coconut adds a slight chew and the flaky crust rounds it all out to perfection.
Step One: The Pie Crust- Homemade or Pre-Made?
This Coconut Custard Pie recipe is made with ingredients you probably already have in your kitchen.
I love recipes like that. I love being able to take what I already have in my kitchen to make a fantastic dessert, just like Grandma did.
The first thing we need to think about when making a pie is the pie crust. This coconut custard pie recipe is no different. You can use a pre-made pie crust thawed out according to the package directions or make a homemade pie crust.
Every pie I make has a homemade butter pie crust. I can’t help it. If I’m making a pie I want an all-butter crust to put the filling in. When I know I am going to make a pie, I make the pie crust dough the day before I make the pie. I make the dough, wrap it in plastic wrap and put it in the refrigerator to sit overnight.
You can let a pie crust dough sit in the fridge for 2 days before you use it. I love having the homemade dough already made and waiting for me the day I make a pie. It is like half the work is already done and all I have to do is roll it out and put it into a pie tin and make the filling. Now that we have our pie crust ready let’s, make the filling for this delicious coconut custard pie recipe.
Coconut Custard Pie Filling Ingredients:
- 4 Tablespoons butter, melted
- 3 eggs, room temperature and beaten
- 2 Tablespoons all-purpose flour
- 1/2 cup white sugar
- 1 cup shredded sweetened coconut
- 1 1/2 cups whole milk, room temperature
- 3/4 Teaspoon vanilla
- sprinkle of nutmeg
The Steps to Make Coconut Custard Pie
We start our Coconut Custard Pie by placing the melted butter, beaten, eggs, flour, sugar, coconut, milk, and vanilla in a large bowl.
Whisk the ingredients together until they are thoroughly combined, making sure the sugar is dissolved and not laying on the bottom of the bowl.
Having the eggs beaten before you add them to the bowl will help the ingredients to incorporate faster than if you just added them to the bowl without beating them first.
When mixing the custard, keep all the ingredients at room temperature. Having them at room temperature will keep the melted butter from solidifying in the custard if the milk is cold and hits it.
Pour the coconut custard filling into the pie crust. Sprinkle the top of the pie filling with a little nutmeg if desired.
Bake the pie at 350 degrees for 45-60 minutes.
To do this, cover the crust edges with foil for the first 25 minutes of baking, then remove the foil. This will help the crust to not brown too quickly while the pie bakes. The pie baked in my oven on a cookie sheet for the full 60 minutes.
I checked the pie at 45 minutes, the custard had puffed up on the sides of the pie, but not in the center. Then, I put the pie back into the oven and continued baking until the center of the custard was puffed up as well. I removed the pie from the oven to cool completely on a wire rack.
This delicious Coconut Custard Pie will serve you well throughout the year, make it and ENJOY!
PIN IT FOR LATER
Looking For More Recipes From Bunny’s Warm Oven, Try These!
Homemade Chocolate Frosting…Blueberry Cake For Two…The Best Coconut Cream Pie…Snickerdoodle Cream Cheese Apple Pie…Pumpkin Honey Bun Cake
Coconut Custard Pie
- 1 Homemade 9 inch pie crust or use pre-packaged
- 4 Tablespoons butter melted
- 3 eggs room temperature,beaten
- 2 Tablespoons flour
- 1/2 cup sugar
- 1 cup shredded sweetened coconut
- 1 1/2 cups milk room temperature
- 3/4 teaspoon vanilla
- Sprinkle of nutmeg
- Preheat oven to 350 degrees.
- Make pie crust or arrange pre-packaged crust into a 9-inch pie plate.
- 1. In a large bowl combine melted butter, eggs, flour, sugar, coconut, milk, and vanilla. Whisk together until thoroughly blended. Making sure sugar is dissolved and not laying on the bottom of the bowl.
- 2. Pour the mixture into the pie crust sprinkle with a little nutmeg if desired and bake at 350 degrees for 45 -60 minutes. Cover crust with strips of foil for the first 25 minutes of baking, then remove.
The pie baked in my oven on a cookie sheet for the full 60 minutes. I checked at 45 minutes, the custard had puffed up on the sides of the pie, but not in the center. I continued baking until the center of the custard was puffed up as well. Then I removed the pie from the oven.
Looking for more pie recipes, try these from other bloggers…Fluffy French Silk Pie…Frozen Butterfinger Pie
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In your notes you say you baked the pie, in your oven, under a cookie sheet ? Did you mean a cookie sheet under the pie as it baked, or over the top of the pie??
Oh my gosh I have to fix that! LOL! Yes the pie was on a cookie sheet! Thank you Betty!
I am going to make this. It has to be good!!!
Thank you Mary, you’ll enjoy it!
I made the Cream Cheese Apple cake this past weekend. It was delicious! Thank you for another wonderful recipe. 🙂
Thank you Connie! I love to hear when a recipe is made and loved as much as we love it!
Impressive and beautiful! I can only imagine how could this tastes!
Thank you Dan!
I love this pie. Thanks so much.
My pleasure Liz! Thanks for coming by!
How long do I let it cool down before I can cut and serve everyone is drooling
LOL!! That’s good sign! Well it won’t take long to cool, you could put it in the fridge for a bit. Let me know what you think!
It was great all gone waitin for next recipe thank you for these Ez recipes
Mike try this recipe, it’s made in one bowl and it’s FANTASTIC!! I hope you like pineapple cause this recipe is the awesome!! Easiest Pineapple Cake…http://bunnyswarmoven.net/2014/01/easiest-pineapple-cake
This looks great! I’d love to have a piece…large. Coconut and custard are two of my weakness. Yum!!
Bunny, I want that pie, NOW!!! This seriously is one of the most fabulous desserts I have seen at any party – EVER. I am pinning and I featured you on my fb for linking through my fb page. Thank you so much for linking to the Wonderful Wed. Blog Hop and I can’t wait to see what you bring next week!!! Carrie, A Mother’s Shadow
Thank you Carrie !!!!!
Bunny, this is beautiful- thank you for always bringing such wonderful treats to our Treasure Box Tuesday party! Your posts are always very popular! Pinned! 🙂
You’re welcome Joy!
G’day Thx for stopping by and sharing this at our #SayGdayParty Pinned
Please make sure to return if you haven’t already to G’day to the hosts and someone at the party! Cheers!
Joanne @ What’s On The List
I’m totally in love with this! Yummy. Pinned and tweeted. We appreciate you being a part of our party, and I hope to see you on tonight at 7 pm. We love partying with you!
Happy Monday! Lou Lou Girls
When using a refrigerated pie crust like Pillsbury , do you need to cook crust first? Thanks and Happy Thanksgiving!!
Yes Karen cook the pie crust first. Happy Thanksgiving!
Has anyone tried to tweak this, wanted to make a deep dish version? Loved the texture and taste
Cover the entire outside rim of pie crust why is that so it want over cook
Yes Mariann, you can bake the pie without the foil on the crust if you like, but if you see that it’s still has baking time and your afraid the crust will get darker than you want it to be you can cover it then.
This is one of those impressive recipes that’s surprisingly easy and quick. I did not blind bake the crust first and it turned out fine. Definitely pinning this to my make-again-sweets!
Bunny, can you suggest a substitute for flour? I was thinking of making extra (gluten free) custard that I can serve in ramekins at the same time as the pie.
Gigli you can substitue cornstarch for the flour. Here is an article I found for you. substitute https://www.verywellfit.com/how-to-substitute-corn-starch-for-flour-562763
For years, my mom bemoaned how she couldn’t get a baker to make a coconut custard pie. (“Coconut cream is not the same as coconut custard”)
I found this recipe last year (2017) and made it for my mom’s birthday (May 5). She was thrilled and requested it again this year for her 83rd birthday.
Thanks, Bunny. You’ve made my mom happy and you made me a hero in her eyes.
Oh my gosh Cheryl, you just made me well up. God bless your 83 year old mama and YOU, for taking the time to find a recipe for her so she could have what she wanted. God Bless the two of you! Thank you so much for coming back to tell me sweetie. This is just amazing.
Can I replace the milk with coconut milk or coconut cream?
I LOVE coconut!! I really like the design of your pie crust. What is the link to the crust recipe?
Best pie ever. So easy to make. I swirl caramel sauce on top, along with whipped cream. I’m not even ashamed to say I’ve eaten it in one day😋
Thank you Barbara