Go Back
+ servings
Coconut Custard Pie

Coconut Custard Pie

This delicious Coconut Custard Pie is easy to make and so very good. The ingredients in this 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 perfect.
Course Dessert
Cuisine American
Keyword #dessert, #pie, #sweets, coconutcustardpie
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Author Mary Bostow


  • 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.


When mixing the custard : Keeping all ingredients at room temperature will keep the melted butter from solidifying in the custard when cold milk hits it.
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.