There’s something timeless about a coconut custard pie. Creamy, rich, and delicately sweet, it’s the kind of dessert that feels both homey and special. With its silky filling and golden crust, each slice brings the perfect balance of coconut flavor and custard smoothness. Whether served warm from the oven or chilled straight from the fridge, this pie never fails to impress.
Why You’ll Love This Pie
- Simple ingredients – made with pantry staples and shredded coconut.
- Velvety texture – the custard bakes up smooth and creamy.
- Versatile serving – top with whipped cream, a sprinkle of toasted coconut, or enjoy it plain.
Ingredients
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 3 large eggs
- ¾ cup granulated sugar
- 1 cup whole milk
- 1 cup heavy cream
- 1 tsp vanilla extract
- ½ tsp ground nutmeg (optional, for a warm flavor)
- 1 cup sweetened shredded coconut
Instructions
- Prepare the Crust
Preheat oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and set aside. - Make the Custard Filling
In a medium bowl, whisk together eggs and sugar until smooth. Add milk, cream, vanilla, and nutmeg (if using). Stir in shredded coconut. - Assemble
Pour the custard mixture into the prepared pie crust. Gently shake the dish to even out the filling. - Bake
Place the pie on the center rack of the oven. Bake for 45–55 minutes, or until the center is set but still slightly wobbly. A knife inserted near the center should come out mostly clean. - Cool
Allow the pie to cool completely on a wire rack. For a firmer texture, chill in the refrigerator for at least 2 hours before serving.
Serving Suggestions
- Sprinkle with toasted coconut for extra flavor and crunch.
- Add a dollop of whipped cream or a drizzle of caramel sauce.
- Pair with coffee or tea for a cozy afternoon treat.
Storage
Cover and refrigerate leftovers for up to 4 days. This pie also freezes well—wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.