Creamy custard filled with delicious coconut. This Coconut Custard Pie is not only a coconut lovers dream, but it’s super easy to make. And, it’s a family favorite around my house.
It’s a dessert that my whole family loves, and it’s easy to make. Easy as pie! This Coconut Custard Pie is from my Christmas Brunch Menu 2015.
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Two forks
I grew up loving Coconut Custard Pie. And, I’ll tell you a funny, if not slightly embarrassing story, but you have to promise not to tell anyone. Promise? Ok…
When I was in high school my mom and I would go to the local pie shop/restaurant and order a Pie to go, plus two forks.
Then, we would take the pie and sit in the car and start eating it. We never actually finished the pie, it always went back in the box and we look the evidence, er, I mean leftovers, back home. But it was fun.
It’s a nice memory I have of doing something silly with my mom.
A pie for mom and the husband
She still loves coconut, so I make her coconut desserts fairly often.
This pie was actually a request for Christmas Brunch from my husband. I dare say that it’s one of his favorite desserts.
Perhaps that and Pumpkin Pie.
Looking for more custard desserts?
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Coconut Pie Recipe
Coconut Custard Pie
Ingredients
- 1 ¼ cups shredded sweetened coconut
- 2 cups whole milk
- 3 large eggs
- 3 large egg yolks
- ½ cup sugar
- 1 teaspoon vanilla
- 1/8 teaspoon fine grain salt
- 1 homemade or store-bought Pie Crust ready in a deep dish pie pan, unbaked
Instructions
- Preheat oven to 325° F.
- Sprinkle the coconut into the uncooked crust, and set aside.
- Pour the milk in a small saucepan, and over a medium heat, bring to a simmer.
- While the milk is heating, whisk the eggs, egg yolks, sugar, vanilla, and salt together in a large bowl, and gradually add the hot milk to the egg mixture, stirring constantly. Pour the custard into the prepared pie crust.
- Bake, about 25-35 minutes, or until the center of the custard is set, but still jiggles a bit, like gelatin. Remove from oven and let cool completely on a cooling rack, then refrigerate.
I was looking for this recipe for a while now, glad I found it! And it looks so yummy, pinned!
It is really nice to know about your memory of coconut pie with your mom. 🙂 This coconut custard pie looks delicious! My family loves coconut so much and I will definitely give this pie a try.
Hi there! I love your web site. After reading through several recipes, I decided to make the Coconut Pie With Creamy Custard Filling. I had everything on hand except the pie crust. So, I did as you suggested, hurried over to my local grocery store and got one of their unbaked pie crusts. I followed the recipe to a “T” and it turned out delish!!! Everyone loved it. Thanks so much for sharing!
Hi there!! Was wondering if you could substitute skim milk for the whole milk in this recipe! Thanks!!
Sara, skim milk won’t give the same rich custard taste and feel. It’ll also produce a slightly less firm pie. I’ve used it before, but it isn’t quite as good. Hope that helps!