Dessert

Coconut Custard Pie Recipe

ByMatteo Rossi December 13, 2025December 13, 2025

Introduction

This Coconut Custard Pie is thick, creamy, and absolutely bursting with coconut flavor. It’s an easy-to-make dessert that brings a tropical twist to a classic custard pie. Perfect for coconut lovers looking for a simple yet impressive treat.

A slice of pie with a thick, yellowish creamy filling that looks soft and smooth in texture, resting on a white plate with a crumbly, golden-brown crust around the edges. On top of the pie slice is a small dollop of white whipped cream with a few tiny light brown bits, adding a fluffy and light feel. The white plate is held by a woman's hand on the right side, and the background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup unsalted butter, melted and cooled slightly
¾ cup granulated sugar
2 large eggs, room temperature
2 tablespoons all-purpose flour
¼ teaspoon salt
1 cup full-fat canned coconut milk (shake can before measuring)
1 tablespoon vanilla extract
½ teaspoon coconut extract
1 ½ cups angel flake sweetened coconut, divided
1 (9 inch) frozen deep dish pie crust, thawed/prepared if necessary
Whipped cream for serving (vegan coconut whipped cream works great)

Instructions

Step 1: Preheat your oven to 350 degrees F (175 degrees C).
Step 2: In a large bowl, whisk together the melted butter, sugar, and eggs until well combined.
Step 3: Add the flour and salt to the mixture and whisk until smooth.
Step 4: Slowly whisk in the coconut milk, then stir in the vanilla and coconut extracts.
Step 5: Fold in 1 cup of the angel flake sweetened coconut.
Step 6: Place the frozen pie crust on a baking sheet for easy handling. Pour the filling into the crust, then sprinkle the remaining ½ cup of coconut on top.
Step 7: Bake in the preheated oven for 45 to 60 minutes until the filling is mostly set; the center should still jiggle slightly.
Step 8: Remove the pie from the oven and let it cool to room temperature, then refrigerate until fully chilled.
Step 9: Slice and serve with whipped cream. Enjoy your creamy coconut custard pie!

Tips & Variations

Use angel flake sweetened coconut for the best texture and flavor.
For an extra coconut kick, top the pie with vegan coconut whipped cream.
You can substitute the frozen pie crust with a homemade pastry crust if preferred.
Make sure the eggs are at room temperature to ensure a smooth custard.

Storage

Store the pie in the refrigerator for 2 to 3 days. Keep it covered with plastic wrap or in an airtight container to maintain freshness. This pie is best served cold and does not reheat well.

How to Serve

A slice of pie with a golden, crumbly crust and a thick, creamy pale yellow filling sits on a white plate. On top of the pie slice is a dollop of white whipped cream with some small, light brown sprinkles. A woman’s hand is holding the plate from the side. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut instead of sweetened coconut?

Fresh coconut can be used but it will change the texture and sweetness of the pie. Sweetened angel flake coconut helps achieve the traditional flavor and consistency.