Best-Ever Coconut Custard Pie Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My Best-Ever Coconut Custard Pie Recipe is a dreamy, creamy dessert that will make everyone happy (and ask for a second slice!). It’s a snap to make, with just a 30-minute prep time. Something about coconut’s nutty, gently sweet flavor puts people in a good mood, and this luscious pie turns any occasion into a party.

• So much in every bite! Silky, luscious custard is mixed with sweet, shredded coconut. Then more coconut is sprinkled on top to toast while baking, amping up the tropical flavor.
• One-bowl ease: My streamlined custardy filling doesn’t require stovetop cooking–just mix and pour into the crust.
• A hero pie crust: Make my homemade crust your signature recipe! You’ll be thrilled at how good it tastes and how easy it is to make.

My website was missing a coconut custard tart which is why I developed this recipe. I made sure that the custard filling was easy to do by just whisking your ingredients together. And If you follow my tip for baking your pie on a pre-heated baking tray it eliminates the need for you to blind bake the pie crust. Let me know what you…….

Search “coconut” in Bigger Bolder Baking, and it’s obvious–I adore naturally rich and sweet coconut in all its forms! Coconut custard pie is a classic, but I was determined to make a bolder version, and the mix of textures here delivers the best of this tropical treat. Be sure to explore our other desserts for coconut lovers like Incredibly Moist Coconut Cake, Creamy Coconut Custard Tart with Pâte Sucrée, Dairy Free Coconut Homemade Ice Cream, and Chewy Coconut Macaroon Brownies.

Table of Contents

• What is Coconut Custard Pie?
• Tools You Need
• Key Ingredients and Why
• How to Make Coconut Custard Pie
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Best-Ever Dessert Recipes

What is Coconut Custard Pie?

• Coconut Custard Pie is a one-crust pie made with my buttery, flaky pastry. It’s filled with a nutmeg-accented coconut custard and topped with a drift of chewy shredded coconut.
• In a Coconut Custard Pie, it’s not necessary to pre-cook the custard filling, as it sets while the pie bakes. This results in a smooth custard that bakes up firmly enough to slice easily. The no-cook filling sets it apart from our Coconut Cream Pie, also a must for coconut fans, which has a cooked filling and a Graham cracker crust.
• Custard pies originated in medieval Europe. Coconut became available during the colonial era and became popular in the Southern United States in the 19th century. When commercially shredded coconut became available in the early 20th century, coconut’s popularity really took off, and Coconut Custard Pie, Coconut Cream Pie, and Coconut Cake became staples in homes and restaurants.

Tools You Need

• Mixing bowl
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Rolling pin
• 9-inch (23 cm) pie plate
• Pastry brush
• Rimmed baking sheet
• Silicone spatula

Key Ingredients and Why

1 recipe Homemade Pie Crust

• My all-butter crust is flaky and flavorful.
• Get ready for pie season by making a couple of batches of this pastry recipe and storing them in the freezer.

Eggs

• Eggs are an emulsifier, mixing the ingredients to make a cohesive filling for this easy coconut custard pie recipe.
• Additionally, they help thicken the filling.
• Be sure your eggs are at room temperature before using them. If your eggs are cold, here’s how to warm them up quickly.
• Egg wash is brushed on the pastry before baking to make the edges sturdier and give it a golden sheen.
• To make egg wash, beat one additional egg with a tablespoon of water.

Granulated sugar

• In this recipe for coconut custard pie, sugar sweetens the curd and balances out the citrus flavor and the acidy.
• Sugar dissolves as it cooks and melds with the other ingredients to form a smooth, glossy filling.

Whole milk

• Whole milk, with a fat content of 3.25%, gives this coconut custard recipe luscious creaminess.
• Importantly, whole milk provides moisture, ensuring the filling won’t dry out.
• Whole milk’s mild flavor makes it the ideal carrier for the sweet, nutty coconut taste.

Butter

• Butter’s rich texture and fresh dairy flavor contribute to the luscious filling.
• As the pie cools, butter helps set the filling, resulting in a tender pie that’s firm enough to slice.

Flour

• Flour contributes to the thickening of the custard, preventing the chance of the mixture separating.
• Additionally, the flour helps stabilize the eggs, helping them set properly. This makes a filling that’s soft but firm enough to slice.

Salt

• The salt is crucial in this recipe to bring out the coconut flavor and ensure the pie isn’t too sweet.

Nutmeg

• Nutmeg is a traditional spice used in coconut desserts. It gives the pie a note of warm spice that enhances the coconut.
• Additionally, it provides a lovely, earthy, comforting aroma to the pie.

Sweetened, shredded coconut

• In the filling, the flavor of the sweetened shredded coconut infuses the custard with a sweet tropical flavor.
  • Additionally, it adds a pleasantly chewy texture to the custard filling.
• As a topping, sweetened shredded coconut toasts in the oven, making it delightfully crunchy and slightly caramelized.
  • The rustic toatsted coconut topping also adds visual appeal to this pie.

How to Make Coconut Custard Pie

Prepare the crust

1. Roll the pie crust into a circle ⅛-inch (3mm) thick and line a 9-inch (23 cm) pie pan with it.
2. Crimp the edges, brush with an egg wash, and refrigerate the pie shell.

Make the coconut custard filling and coconut topping

3. Preheat the oven to 350°F (180°C) and place a rimmed baking sheet in the oven.
4. In a medium bowl, whisk the eggs and sugar together, then whisk in the milk, butter, flour, salt and nutmeg.

5. Fold 1 1/2 cups (6 oz/170g) of shredded sweetened coconut into the filling and spread into the prepared crust.
6. Sprinkle the top of the pie with 2 tablespoons of coconut.

Bake the pie

7. Place the pie on the preheated sheet and bake for 45 to 50 minutes, until the custard filling is set around the edges but still slightly jiggly in the middle and the coconut topping is golden brown. Let cool for two hours before serving. Refrigerate for three hours if you’d like to serve it cold.

Gemma’s Pro Chef Tips

• Roll the pie crust very thin, all the way to 1/8 inch (3 mm), to ensure that it fully cooks.
• Placing a pie on a pre-heated baking tray helps to crisp the bottom of the pie during baking.
• This pie has a very thick layer of coconut, which we love. For something a bit more delicate, you can pull back on the coconut and use only 1 cup (4 oz/115 g) in this recipe.
• Be sure to use sweetened coconut flakes, as unsweetened coconut won’t give you the correct flavor or texture. The quality of coconut flakes may vary–be sure to use a high-quality brand.
• If the crust begins to brown too much before the custard is set, cover the edges with a ring of aluminum foil.
• For a different twist, try this with our Chocolate Pastry Crust!
• If you love this pie, also check out our Coconut Cream Pie!

Make Ahead and Storage Instructions

Make ahead tips:

• You can make the Homemade Pie Crust ahead of time roll it out, place it in the pie plate, crimp the edges, wrap well and store in the fridge for up to two days.
• For more extended storage, wrap the crust, place it in a freezer bag or airtight container, and freeze for up to two months.
• When you want to use your crust, defrost it overnight in the refrigerator.

How to store leftovers:

• Store leftover pie, loosely covered, in the refrigerator for up to two days.

FAQs

Is it necessary to blind bake the pie crust for this coconut custard?

• No, it’s unnecessary to blind-bake the pie crust for this coconut custard pie. The filling is thick enough to set and cook through without the risk of the crust getting soggy.
• Baking this easy coconut custard pie on a preheated baking sheet makes the crust crisper.

Can I make this pie without egg?

• Eggs are an essential ingredient to make the custard filling for this pie. I would not suggest using a substitute.

Do I really have to cool the pie for two hours before serving?

• It’s hard to wait, but you must let this coconut custard pie cool for two hours.
• During this time, the pie continues to set, which ensures the pie will have the ideal, sliceable texture.

More Best-Ever Dessert Recipes

• Best-Ever Brownies
• Best-Ever Sugar Cookies
• Best-Ever Vanilla Birthday Cake
• Best-Ever Chocolate Chip Cookies
• Best-Ever Chocolate Cake with Chocolate Ganache

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