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Coconut Custard Pie Recipe

This easy and delicious Coconut Custard pie recipe takes just ten minutes to prepare but tastes like it took all day! It's made with a sweet and creamy egg custard filling and lots of coconut.

If you grew up eating the Old Fashioned Coconut Custard Pie that your Grandma made, you will love this recipe!

A slice of Coconut Custard Pie topped with whipped cream on plate.

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This custard pie is perfect for the holidays or any family gatherings.

Ingredients

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make coconut custard pie set out on the counter.

You don't need a lot of ingredients to make this pie recipe. In fact, I'd bet you already have some of them on hand!

  • 9-inch pie shell - You can use a homemade pie crust or your favorite store-bought brand.
  • Eggs - You can't have a custard pie without eggs and in this recipe, you will need four!
  • Granulated sugar - Used as the sweetener for the pie.
  • Vanilla extract - Helps to enhance all the flavors.
  • Coconut extract - Adds extra coconut flavor.
  • Half and Half - Provides a rich flavor and creaminess to the pie.
  • Coconut - You will need shredded sweetened coconut flakes.
  • Whipped cream - Every dessert is better with a dollop of whipped cream on top!

How To Make This Coconut Custard Pie Recipe

To make this pie, start by preheating your oven to 350 degrees.

Eggs and sugar in a glass mixing bowl.
Vanilla and coconut extract are added to the egg mixture in a mixing bowl.
Half and half added to the egg mixture in a glass mixing bowl.

The next step is to make the custard. Start by whisking the eggs and sugar together in a large mixing bowl. Then add in the vanilla, coconut extract, and half and half, and whisk until combined.

Coconut flakes are added to the pie filling in a mixing bowl.
Coconut Custard Pie Filling in a mixing bowl.

Stir in 1¼ cups of shredded coconut. Then pour the filling into the pie shell and sprinkle with the remaining coconut.

Coconut custard pie filling in a pie crust.
Baked Coconut Custard Pie on a baking sheet.

Bake in a preheated oven for 45 minutes, until a knife inserted halfway between the center and edge comes out clean.

How To Store

Allow to cool. Then cover any leftover pie with plastic wrap and store in the refrigerator for up to 2 days. After 2 days the crust tends to get soggy.

Recipe Tips

  • I recommend placing the pie plate on a rimmed cookie sheet or a pie drip catcher (affiliate link) to catch any spills.
  • Reserving some coconut to sprinkle on the top is optional. I like to sprinkle some on top so it gets toasty.
  • If you are using a frozen pie crust you will need to allow extra time to take it out of the freezer to defrost at room temperature before starting the pie filling.
  • If using a frozen pie crust make sure you allow time for it to thaw before starting the filling.
  • As the pie cools it will become more firm. This is typical for custard pies.

Recipe FAQs

Can I freeze custard pie?

I do not recommend freezing this pie. Custard pies do not freeze well and tend to become watery and may separate when thawing.

Is coconut custard pie served warm or cold?

You can serve it either way! It's delicious warm out of the oven and refreshing and cool straight from the refrigerator. You can't go wrong with this pie.

Need a few more delicious pie recipes? Here are a few favorites to try.

I hope you enjoy this Coconut Custard Pie! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!

A slice of Coconut Custard Pie on a white plate.

Coconut Custard Pie Recipe

Author: Judy Wilson
This easy and delicious Coconut Custard pie recipe is made with a sweet and creamy egg custard filling and lots of coconut.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 368 kcal

Ingredients
  

  • 1 unbaked 9-inch pie shell
  • 4 eggs
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 2 cups half and half
  • cups sweetened, shredded coconut
  • Whipped cream for topping (optional)

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large mixing bowl whisk the eggs and sugar together well.
  • Add in the vanilla, coconut extract, and half and half, and whisk until combined.
  • Stir in 1¼ cups of the shredded coconut.
  • Pour filling into the pie shell.
  • Sprinkle the top with the remaining coconut.
  • Bake in a preheated oven for 45 minutes, until a knife inserted halfway between the center and the edge comes out clean.

Nutrition

Calories: 368kcalCarbohydrates: 40gProtein: 6gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 103mgSodium: 200mgPotassium: 190mgFiber: 1gSugar: 29gVitamin A: 333IUVitamin C: 1mgCalcium: 84mgIron: 1mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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