coconut egg custard pie recipe

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

I’m so excited to share with you my family’s favorite coconut egg custard pie recipe. This dessert is a classic, and for good reason – it’s creamy, rich, and utterly delicious.

The combination of coconut milk, eggs, and sugar creates a velvety texture that’s simply divine. And the best part?

It’s incredibly easy to make, even for a beginner in the kitchen. My kids love helping me in the kitchen, and this recipe is always a hit with them.

We’ve made it for family gatherings, potlucks, and even just as a special treat on a weeknight. It’s perfect for any occasion because it’s easy to scale up or down depending on the number of people you’re serving.

Coconut Egg Custard Pie

4.6 from 1002 votes

A creamy and delicious coconut egg custard pie with a flaky crust. Perfect for a sweet treat or dessert.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

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

For the Custard Filling

1 can (14 oz) coconut milk
1/2 cup granulated sugar
1/4 teaspoon salt
4 large eggs
1 teaspoon vanilla extract

For the Topping

1/4 cup shredded coconut, toasted

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large mixing bowl, combine flour and salt.
3Add cold cubed butter to the flour mixture.
4Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
5Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
6You may not need all the water.
7Form the dough into a ball, wrap in plastic wrap, and refrigerate for 10 minutes.
8On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
9Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
10Trim any excess dough from the edges.
Set aside.
11In a medium saucepan, heat coconut milk over medium heat until it just begins to simmer.
12Remove from heat and set aside.
13In a separate bowl, whisk together sugar, salt, and eggs until well combined.
14Gradually pour the warm coconut milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
15Stir in the vanilla extract.
16Pour the custard mixture into the prepared pie crust.
17Bake the pie at 425°F for 15 minutes.
18Reduce the oven temperature to 350°F and continue baking for an additional 20-25 minutes, or until the custard is set and the crust is golden brown.
19To check if the custard is set, gently shake the pie dish.
20The custard should jiggle slightly in the center but should not be liquidy.
21If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie shield.
22Remove the pie from the oven and let it cool completely on a wire rack.
23Once the pie is completely cooled, sprinkle the toasted shredded coconut evenly over the top.
24Slice and serve.
25Store any leftovers in the refrigerator for up to 3 days.

🔧Equipment

Mixing bowl
Pie dish
Whisk
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. To toast the shredded coconut, spread it evenly on a baking sheet and bake at 350°F for 3-5 minutes, or until golden brown, stirring occasionally.

This coconut egg custard pie recipe is always a good idea for any occasion – whether it’s a family gathering or just a special treat on a weeknight. The best part?

It’s incredibly easy to make and can be stored in an airtight container in the fridge for up to 3 days. Reheat individual portions by microwaving on high for 30-45 seconds or until warmed through.

Serve warm or at room temperature – either way, it’s sure to be a hit with your loved ones.

❓ Frequently Asked Questions About Coconut Egg Custard Pie

Q: What is coconut egg custard pie?

Coconut egg custard pie is a dessert made with coconut milk, eggs, sugar, and flavorings such as vanilla or nutmeg. It’s similar to traditional egg custard pie but with the added richness of coconut milk.

Q: Can I make this pie without an oven?

No, this recipe requires baking in a preheated oven to set the custard. However, you can make individual portions in ramekins or mini cast-iron skillets if you don’t have an oven available.

Q: Is this pie safe to eat for people with dairy allergies?

This recipe uses coconut milk instead of traditional dairy milk, making it a great option for those with dairy allergies or intolerances. However, be sure to check the ingredients of your coconut milk to ensure it’s free from common allergens.

Q: Can I substitute other types of milk for the coconut milk?

No, we recommend using full-fat coconut milk for the best flavor and texture. You can try using other types of non-dairy milk such as almond or soy milk, but keep in mind that the result may be slightly different.

Q: How long does this pie keep in the fridge?

This pie will keep in the fridge for up to 3 days. Be sure to store it in an airtight container and refrigerate at 40°F (4°C) or below.

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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