Coconut Custard Pie

Here’s a classic Coconut Custard Pie recipe It’s rich, creamy, lightly sweet, and perfect served chilled or at room temperature.

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Coconut Custard Pie

Ingredients

Pie Crust

• 1 unbaked 9-inch pie crust (store-bought or homemade)

Custard Filling

• 3 large eggs
• ¾ cup granulated sugar
• ¼ teaspoon salt
• 2 cups milk (whole milk is best)
• 1 teaspoon vanilla extract
• 1½ cups sweetened shredded coconut
• 1 tablespoon butter, melted
• ¼ teaspoon nutmeg (optional, for topping)

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Directions

1. Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Place the unbaked pie crust into a 9-inch pie dish and crimp the edges.
• Set aside while preparing the filling.

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2. Prepare the Custard Mixture

1. In a large mixing bowl, lightly beat the eggs.
2. Add the sugar and salt.
3. Whisk until the mixture is smooth and pale.
4. Slowly pour in the milk, whisking gently.
5. Add the vanilla extract and melted butter.
6. Stir until fully combined.

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3. Add the Coconut

• Fold the shredded coconut into the custard mixture.
• Stir gently so the coconut is evenly distributed.

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4. Fill the Pie Crust

• Carefully pour the custard mixture into the prepared pie crust.
• Sprinkle a light dusting of nutmeg on top if desired.

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5. Bake

• Place the pie on the center rack of the oven.
• Bake for 45–55 minutes, or until:
  • The edges are set
  • The center has a slight jiggle but is not liquid
• If the crust browns too quickly, loosely cover the edges with foil.

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6. Cool and Set

• Remove the pie from the oven.
• Let it cool on a wire rack for at least 2 hours.
• The custard will continue to firm up as it cools.

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Serving

• Serve warm, at room temperature, or chilled.
• Delicious with whipped cream or a light dusting of powdered sugar.

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Tips for Best Results

• Do not overbake; overbaking can cause cracks or a rubbery texture.
• For deeper coconut flavor, lightly toast the coconut before adding.
• Use room-temperature eggs for a smoother custard.
• Refrigerate leftovers.

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Storage

• Cover and refrigerate for up to 3 days.
• Best flavor and texture within the first 48 hours.