Coconut Custard Pie

This Coconut Custard Pie is not only a coconut lovers dream, but it’s super easy to make. Creamy custard filled with delicious coconut. And, it’s a family favorite dessert 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.

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Yes, I’m sharing a personal story

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.

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Recipe

Coconut Custard Pie

Debi

A classic homemade pie that filled with coconut custard. Easy to make and so delicious!

4.67 from 3 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 228 kcal

Ingredients

  

1x2x3x

• 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.

Nutrition

Calories: 228kcalCarbohydrates: 19gProtein: 6gFat: 15gSaturated Fat: 11gCholesterol: 141mgSodium: 95mgPotassium: 190mgFiber: 2gSugar: 17gVitamin A: 285IUVitamin C: 1mgCalcium: 91mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword coconut, custard, pie

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