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Can’t-Miss Coconut Custard Pie

This soft custard pie has a mild coconut flavor. Who wouldn't love a hearty slice topped with a dollop of whipped cream? —Betty Swain, Bear, Delaware
  • Total Time
    Prep: 20 min. Bake: 45 min. + cooling
  • Makes
    8 servings


  • Pastry for single-crust pie (9 inches)
  • 1 cup sweetened shredded coconut, chopped
  • 3 large eggs, room temperature, 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


  • 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°.
  • In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg.
  • Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. If desired, top with toasted coconut to serve. Refrigerate leftovers.
Nutrition Facts
1 piece: 322 calories, 15g fat (8g saturated fat), 90mg cholesterol, 345mg sodium, 42g carbohydrate (26g sugars, 1g fiber), 7g protein.

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Average Rating:
  • dublinlab
    Feb 4, 2017

    Excellent pie, make sure you use a large pie plate. I toasted the coconut for added flavour. Janet VFE

  • nibseysgirl
    Jul 3, 2013

    yummy....wish it had more custard. I incorporated the coconut in the pie and a very thin layer atop....Pretty pie

  • Regina31
    Jan 24, 2013

    Excellent pie, my one change is that I toasted the coconut. It was amazing!

  • wunsagin
    Mar 10, 2011

    Everyone loved this and I agree, needs a bigger pie shell.

  • libbync44
    Nov 25, 2010

    Excellent pie - am making again today. Delicious!

  • Joan Rosedahl
    Nov 6, 2010

    I made it without a crust and only 1/2 cup sugar. It was so good. If there were a chocolate topping it would taste like a famous candy bar. JPR

  • keverwann
    Oct 2, 2010

    Coconut would probably be better if toasted first. The filling almost over-flowed my 9.5 inch Deep-dish pie pan; I would recommend making it in a 10 inch deep-dish pan.