Coconut Custard Pie
Coconut Custard Pie is made with a flaky pie crust filled with sweetened coconut and a silky custard scented with vanilla and almond. This is a classic, understated pie that earns a place on the table in any season
Table of contents
About This Recipe
I love this recipe first and foremost because I love coconut. After 30 years as a pastry chef I can tell you that people seem to either love it or hate it. If you found this recipe, I’m guessing you’re in the coconut-lover camp too.
Coconut Custard Pie is made by pouring sweetened coconut flakes and a custard mix into a par-baked pie shell. The pie is returned to the oven until the custard is set. The result is a neat wedge of pie with a soft-baked filling that holds its shape when the pie is sliced. A quick pass under the broiler caramelizes the top for a subtle crunch that sets this version apart.
Coconut Custard Pie is a little different than Coconut Cream Pie. Coconut Cream Pie is made with a custard that is cooked on the stove and thickened with starch. The filling is a type of pastry cream. The cooked custard is poured into a pre-baked cookie crust then topped with a mound of whipped cream. The result is a decadent pie with a soft and indulgent filling.
Coconut Custard Pie is less extravagant and more refined — the baked custard has a firmer, sliceable texture and lets the coconut flavor speak for itself.
Ingredients
Ingredient Notes
- Pie Dough – Use home or store bought pie dough.
- Sweetened Coconut Flakes – Sweetened coconut is softer than unsweetened coconut which gives the filling a tender, slightly chewy texture. Do not substitute unsweetened coconut or the filling won’t be balanced.
- Sugar – There’s just enough sugar to sweeten the custard. The shredded coconut adds another layer of sweet for a perfectly balanced flavor.
- Eggs/yolks – The eggs and yolks set the custard. Using more yolks than whole eggs reduces the possibility of that “eggy” taste you sometimes get in a baked custard. See the info box below for details.
- Corn Starch – While the eggs and yolks do the heavy lifting for setting the custard, corn starch is a supporting player. The starch traps excess liquid in the filling, improving texture and promoting even baking
- Heavy Cream – The fat and dairy richness of the cream round out the coconut milk for a fuller, more complex custard
- Coconut Milk – Use full-fat, canned coconut milk. Coconut milk in a carton is watered down and not suitable for this recipe.
- Vanilla & Almond Extracts – Vanilla and almond are both perfect flavor partners for enhancing the coconut flavor.
Why Custard Sometimes Tastes “Eggy”
The eggy taste you sometimes find in a custard is due to sulfur compounds in the egg proteins. Egg whites have a lot more protein than yolks. If there are too many whites, or the eggs are cooked too hot and too fast, more sulfur compounds are released. This is why this pie has more yolks than whites and why we bake it on a sheet pan to moderate the baking speed.
Process Photos
Here’s what the recipe process looks like at each stage. Refer to the recipe card below for measurements and exact instructions.
- Roll the dough to fit a 9″ pie plate. Line the pan with aluminum foil then fill it with pie weights, beans or granulated sugar. Bake 10-15 minutes, until the dough is set but still pale.
- Sprinkle the shredded coconut into the par baked shell.
- In a small bowl or large measuring cup whisk together the sugar, cornstarch and salt. Add the eggs, yolks, cream, coconut milk and extract. Whisk until smooth. Pour the custard evenly over the coconut.
Why Par Bake The Crust?
Par baking the crust water-proofs it against the liquid filling that will be added. An unbaked pie shell would absorb too much moisture and never set properly, leading to a soggy pie bottom.
- Slide the pie into the oven and bake until the custard is set in the center, about 45 minutes.
- Remove the pie from the oven and turn on the broiler.
- Sprinkle sugar over the top of the pie and broil until the sugar is caramelized.
- Cool the pie completely before slicing. Best served slightly chilled.
Work Ahead
Coconut Custard Pie is a great make-ahead recipe. The pie dough can be mixed and refrigerated for 3-4 days or frozen up to 3 months. The dough can be rolled and held (covered) in the pan for a day before baking. The par-baked crust can be held in the refrigerator for 1 day.
The custard filling can be mixed and held in the refrigerator for a day.
The baked pie can be refrigerated for 2-3 days before serving. Remove from the refrigerator 1-2 hours before serving.
Storage
Coconut Custard Pie should be stored in the refrigerator. When serving, the pie can remain at room temperature for 2-3 hours, maximum. Leftover slices can be individually wrapped and frozen. Defrost in the wrapping, then serve chilled or room temperature.
More Coconut Recipes
More Custard Pies
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Coconut Custard Pie
Ingredients
- ½ recipe Perfect Pie Crust ( or store bought pie crust)
- 6 oz shredded sweetened coconut (2 cups)
- 4 oz granulated sugar (½ cup)
- ½ oz corn starch (1 ½ tablespoons )
- ⅛ teaspoon table salt
- 1 large egg
- 2 yolks
- 4 oz heavy cream (½ cup)
- 8 oz canned coconut milk (1 cups)
- ½ teaspoon almond extract
- 2 teaspoons vanilla extract
- 2 teaspoons granulated sugar
Instructions
- Roll the pie dough and line a 9" pie pan. Crimp the edges of the shell. Use a fork to dock the bottom of the crust 3 or 4 times. Refrigerate the pie shell while you preheat the oven.
- Preheat the oven to 350 °F. Line the chilled pie shell with aluminum foil and fill the foil with pie weights, dry beans or granulated sugar (see note).
- Bake the pie shell for 10-15 minutes, until the dough is set but still pale.
- When the pie shell comes out of the oven place a sheet pan onto the bottom rack of the oven to preheat.
Filling
- Sprinkle 6 oz shredded sweetened coconut into the par-baked pie shell.
- In a medium bowl whisk together 4 oz granulated sugar, ½ oz corn starch and ⅛ teaspoon table salt. Add 1 large egg, 2 yolks, 4 oz heavy cream, 8 oz canned coconut milk, 2 teaspoons vanilla extract and ½ teaspoon almond extract. Whisk to combine the ingredients.
- Pour the custard over the coconut in the pie shell. Set the pie onto the preheated sheet pan in the oven.
- Bake until the custard is set, about 45 minutes. Remove the pie from the oven and switch the setting to broil. Sprinkle 2 teaspoons granulated sugar evenly over the pie and broil until the sugar is caramelized.
- Cool completely then chill until serving.
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