Can't-Miss Coconut Custard Pie Recipe photo by Taste of Home
Total Time
Prep: 20 min. Bake: 45 min. + cooling
Coconut custard pie is a delicious dessert made with a creamy filling of custard and shredded coconut, baked in a flaky crust. It is perfect for any occasion!

Updated: Dec. 20, 2023

Coconut custard pie satisfies your sweet tooth while bringing a fun, tropical vibe to any occasion. The pie has a rich, creamy filling combining shredded coconut with a custard base of milk, eggs, sugar and vanilla. It’s similar to coconut cream pie, but it’s baked instead of made on the stovetop, which results in a firmer filling and a personality all its own.

The beauty of this coconut custard pie recipe lies in the contrast between the crunchy, flaky crust and the velvety smooth filling, which is tied together by the sweet, slightly nutty flavor and the texture of the coconut. To finish it off, sprinkle with toasted coconut, top with whipped cream, and get ready for delighted guests.

Ingredients for Coconut Custard Pie

All Ingredients for Coconut Custard Pie on Wooden SurfaceTMB Studio

  • Shredded coconut: You can buy coconut in a number of forms. Sweetened shredded coconut is finely shredded and has added sugar, which enhances the coconut flavor.
  • Eggs: Eggs thicken the custard as it bakes, enriching the custard and giving it a pale yellow color.
  • Milk: Milk adds needed liquid to the pie filling.
  • Sugar: Sugar is essential to any good pie recipe.
  • Vanilla extract: Fragrant vanilla extract brings together and enhances the other flavors.
  • Nutmeg: Nutmeg is the classic topping for custards. Just a sprinkling yields a warm, fragrant layer of flavor.


Step 1: Blind bake the pie crust

Pressing Coconut Custard Pie Dough in Pie Plate with HandsTMB Studio

Preheat the oven to 450°F. On a lightly floured surface, roll the pie dough into an 1/8-inch-thick circle, and then transfer it to a 9-inch deep-dish pie plate. Trim the crust, and use your fingers to create a decorative flute around the edge.

Line the dough with two layers of heavy duty foil. Pile pie weights (or dried beans) into it to avoid shrinkage during its initial bake.

Dried Beans in Silver Foil on Wooden SurfaceTMB Studio

Bake the crust for 10 minutes. Remove the foil, and bake for another five minutes. The aim is not to bake it completely; you’ll want it to remain “blond,” since it will finish baking after you add the custard filling.

Editor’s Tip: New to prebaking a crust? Here’s more on how to blind bake.

Step 2: Add the coconut

Sprinkle a thick layer of shredded coconut over the pie crust, and set it aside. Reduce the oven temperature to 350°.

Step 3: Make the custard

Pouring Egg and Milk Mix on Coconut Custard Pie CrustTMB Studio

In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour the mixture over the coconut in the pie crust. Dust the top with nutmeg.

Step 4: Bake the pie

Bake the pie, uncovered, until a knife in the center comes out clean, 45 to 50 minutes. Let the pie cool on a wire rack for an hour to let it set. Serve it as is, or top the finished pie with toasted coconut.

Editor’s Tip: You can toast coconut in an oven, on a stovetop, in an air fryer or in a microwave.

Coconut Custard Pie in Ceramic Plate with Coffee in Cups and Sugar Cubes in Small Bowl with Forks on PlateTMB Studio

Coconut Custard Pie Variations

  • Up the coconut: Swap out the vanilla extract in the pie filling for coconut extract, and add a toasted coconut topping.
  • Go crustless: Skip the crust and make a crustless coconut pie. This old-fashioned dessert is quick and easy to assemble, since you cut out the crust-baking process.

How to Store Coconut Custard Pie

Cover the coconut custard pie and store it in the fridge. It will keep for three to four days.

Coconut Custard Pie Tips

Coconut Custard Pie in Ceramic Plate with Coffee in Cups and Sugar Cubes in Small Bowl with Forks on PlateTMB Studio

How do you make the crust for coconut custard pie?

To make the pie crust, combine 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Cut in 2/3 cups of cold butter until the dough is crumbly. Gradually add 3 to 6 tablespoons of ice water, tossing the dough with a fork until it holds together when pressed. Shape it into a disk, and wrap and refrigerate it for an hour. When you’re ready to make your pie, roll out the dough. You can also use your favorite pie crust recipe; just make sure it will work for a deep-dish pie.

Do you toast the coconut before sprinkling it over the crust?

We don’t recommend toasting the coconut before sprinkling it over the crust because it will toast when you bake the pie. But you can add a toasted coconut topping to the finished pie for extra flavor and texture.

What do you serve with coconut custard pie?

This is one of those coconut desserts that tastes fantastic on its own, but you can always top it with sweetened whipped cream or serve it with ice cream. We like to enjoy it at brunch with a cup of coffee.

Watch how to Make Can’t-Miss Coconut Custard Pie

Can't-Miss Coconut Custard Pie

Prep Time 20 min
Cook Time 45 min
Yield 8 servings


  • Dough for single-crust deep-dish pie
  • 1 cup sweetened shredded coconut, chopped
  • 3 large eggs, beaten
  • 2-1/2 cups 2% milk
  • 2/3 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Toasted sweetened shredded coconut, optional


  1. Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim and flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 10 minutes. Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside. Reduce oven setting to 350°.
  2. In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg.
  3. Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack 1 hour. If desired, top with toasted coconut to serve. Refrigerate leftovers.

Nutrition Facts

1 piece: 434 calories, 24g fat (16g saturated fat), 119mg cholesterol, 447mg sodium, 47g carbohydrate (26g sugars, 1g fiber), 8g protein.

This soft coconut custard pie has a mild coconut flavor. Who wouldn't love a generous slice topped with a dollop of whipped cream? —Betty Swain, Bear, Delaware
Recipe Creator