easy coconut custard pie recipe

Written BySheba G Updated On
easy coconut custard pie recipe
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The Best easy coconut custard pie recipe

I have always loved coconut custard pie. It is a dish that brings back memories of family gatherings and special occasions. The creamy, rich filling combined with the tartness of the coconut is simply irresistible. My kids love it too, and it’s become a staple in our home.

This pie is not only delicious but also packed with health benefits. Coconut is rich in healthy fats, while the custard provides a good source of protein. It’s a perfect recipe for a family dinner or a special celebration, and I am excited to share it with you. The best part about this recipe is how easy it is to make.

You don’t need any fancy ingredients or techniques. With just a few simple steps, you can have a homemade coconut custard pie that tastes like it came from a bakery. The crust is flaky and buttery, while the filling is smooth and velvety. The combination of flavors is truly divine.

I love how versatile this pie is. You can serve it for dessert after a hearty meal, or enjoy a slice with a cup of coffee in the afternoon. It’s a great way to satisfy your sweet tooth without feeling guilty. Plus, it’s a hit with both kids and adults, making it a crowd-pleaser at any gathering.

My daughter especially loves helping me make the pie, and it’s become one of our favorite bonding activities in the kitchen. She loves to sprinkle the toasted coconut on top, and I love seeing her excitement as we watch the pie bake in the oven. It’s a recipe that brings joy to our family, and I hope it does the same for yours.

Easy Coconut Custard Pie

Easy Coconut Custard Pie

4.6 from 1197 votes

This Easy Coconut Custard Pie is a delightful dessert with a creamy, rich custard filling and a flaky pie crust. It’s perfect for any occasion and easy to make.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
4-5 tbsp ice-cold water

For the Coconut Custard Filling

1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
3 large eggs
1/2 cup granulated sugar
1/2 tsp salt
1 tsp vanilla extract
1 cup shredded coconut, toasted

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large mixing bowl, combine flour and salt.
3Add cold, cubed butter and mix using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough comes together.
5You may not need all the water, so add it sparingly.
6Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
7On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.
8Transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
9Trim any excess dough from the edges.
10Use a fork to prick the bottom of the crust to prevent it from puffing up during baking.
11Line the crust with parchment paper and fill it with pie weights or dried beans.
12Bake for 15 minutes.
13Remove the parchment paper and weights, and bake for an additional 5-7 minutes, or until the crust is lightly golden.
14Remove from the oven and set aside to cool slightly.
15In a large mixing bowl, whisk together sweetened condensed milk, evaporated milk, eggs, sugar, and salt until well combined.
16Stir in the vanilla extract and toasted coconut.
17Pour the filling into the pre-baked pie crust.
18Return the pie to the oven and bake at 325°F for 45-50 minutes, or until the filling is set and the crust is golden brown.
19The filling should jiggle slightly in the center when done.
20Remove from the oven and let it cool completely on a wire rack.
21Once cooled, refrigerate for at least 4 hours or overnight to allow the filling to set completely.
22Before serving, top the pie with additional toasted coconut if desired.
23Slice and serve chilled.
24Enjoy your homemade coconut custard pie.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Whisk
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 10g❤️Cholesterol: 90mg🧂Sodium: 350mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 7g

📝Notes

Tips: To toast the coconut, spread it on a baking sheet and bake at 350°F for 5-7 minutes, or until lightly golden, stirring occasionally.

Watch Video Of How Easy Coconut Custard Pie Works

This Easy Coconut Custard Pie is a versatile dessert that works well for any occasion. It’s perfect for family gatherings, potlucks, or even a simple weeknight treat.

The combination of creamy custard and toasted coconut is sure to please everyone. You can store any leftovers in the refrigerator for up to 3 days, and it can be easily reheated in the oven at 300°F for about 10-15 minutes.

Just make sure to cover the edges of the pie with aluminum foil to prevent overbrowning. This pie is best served chilled, so it’s a great make-ahead dessert for those busy holidays and family gatherings.

❓ Frequently Asked Questions About Coconut Custard Pie

Can I use unsweetened coconut for this recipe?

You can use unsweetened coconut, but you will need to adjust the amount of sugar in the recipe. Unsweetened coconut is less sweet, so you may need to add an extra 1/4 to 1/2 cup of sugar to the filling to balance the flavors.

Can I make this pie ahead of time?

Yes, you can make this pie ahead of time. In fact, it’s best to make it at least 4 hours before serving to allow the filling to set completely. You can store it in the refrigerator for up to 3 days. When ready to serve, top with additional toasted coconut if desired.

Can I freeze coconut custard pie?

Yes, you can freeze coconut custard pie. Wrap the pie tightly in plastic wrap and then in foil before freezing. It can be stored in the freezer for up to 2 months. When ready to serve, thaw the pie in the refrigerator overnight, then let it sit at room temperature for about 30 minutes before serving.

What can I do if my pie crust is soggy?

If your pie crust is soggy, it may be due to overcooking the crust or undercooking the filling. Make sure to prebake the crust before adding the filling, and bake the pie long enough for the filling to set but not so long that the crust becomes soggy. You can also try brushing the bottom of the crust with a beaten egg white before adding the filling to create a barrier between the crust and the filling.

Can I use a store-bought crust for this recipe?

Yes, you can use a store-bought crust for this recipe if you are short on time. Simply press the crust into the pie dish and follow the recipe as directed. Keep in mind that a homemade crust will have a fresher taste and better texture, but a store-bought crust can be a convenient option when you need to save time.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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