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5.0 from 69 votes

Coconut Custard Pie

This classic Coconut Custard Pie has a creamy filling with toasted coconut in every bite. Make it a day in advance of serving for easy entertaining.

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 25 mins
Servings: 8 slices
Calories: 307 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1/2 recipe All-Butter Pie Crust
  • 1-1/2 cups sweetened, flaked coconut "angel flake" (3.9 to 4.2 ounces, depending on the brand)
  • 1-1/2 cups whole milk
  • 3 large eggs
  • 1/2 to 1 cup granulated sugar *
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional, if you like a fuller coconut flavor)
  • 1/4 teaspoon salt
  • pinch ground nutmeg (optional)
  • 1/2 cup heavy cream
  • lightly-sweetened whipped cream and extra toasted coconut flakes , for garnish

Instructions

    Cup of Yum
  1. Preheat oven to 325 degrees F. Spread coconut onto a parchment-lined baking sheet. Toast for 5-8 minutes, stirring once or twice, until the coconut is speckled with golden flakes and fragrant. Set aside.
  2. Raise the oven temperature to 375 degrees F. Follow the instructions in the all-butter pie dough recipe to make a blind baked, single crust pie, in a 9-inch pie plate. (I like to use a metal pie dish when making custard pies for the best textured crust.) After the crust is prepared, place the empty baking sheet back on the rack, and keep oven on at 375 degrees F.
  3. In a large bowl, whisk together milk, eggs, sugar, vanilla, coconut extract (if using), salt, and nutmeg (if using) until well combined. Stir in heavy cream and toasted coconut. Pour filling into the blind-baked pie crust. Place a pie crust shield over the crust edges, or cover the edges with foil.
  4. Bake for 45-50 minutes, until a knife inserted into the center of the pie comes out clean. Remove the pie crust shield 10 minutes before the pie is finished baking.
  5. Cool to room temperature and then cover and refrigerate until chilled. Slice and serve with whipped cream and a sprinkling of toasted coconut flakes.

Notes

  • Adjust the amount of sugar in the pie for your sweetness preferences.
  • To properly measure angel flake coconut:
  • Gently spoon the coconut into a dry measuring cup, lightly patting it down when the cup is filled, only adding additional if needed. For the best results, use a kitchen scale to confirm your measurement. 1-1/2 cups should equal 3.9 to 4.2 ounces. This equates to just a little bit more than half of a 7-ounce bag, which contains roughly 2-2/3 cups of coconut.
  • If you pack the coconut into the measuring cup, far too much will be used, and the texture of the pie will be too dense.
  • 1/2 cup, as written: lightly-sweetened pie
  • 3/4 cup: moderate sweetness
  • 1 cup: very sweet (traditional)

Nutrition Information

Serving 1slice Calories 307kcal (15%) Carbohydrates 32g (11%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 10g (50%) Cholesterol 91mg (30%) Sodium 244mg (10%) Potassium 135mg (4%) Fiber 2g (8%) Sugar 19g (38%) Vitamin A 345IU (7%) Calcium 43mg (4%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 307

% Daily Value*

Serving 1slice
Calories 307kcal 15%
Carbohydrates 32g 11%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 91mg 30%
Sodium 244mg 10%
Potassium 135mg 3%
Fiber 2g 8%
Sugar 19g 38%
Vitamin A 345IU 7%
Calcium 43mg 4%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.