TL;DR Recipe Snapshot
What it is: Creamy baked custard with coconut in a flaky pie crust.
Why you'll love it: Uses real coconut for natural flavor, and the custard has a luxurious, silky texture.
How to make it: Heat milk, vanilla, and coconut milk, add it to whisked eggs and sugar. Stir in shredded coconut, pour into a pie crust, and bake.
Last November, I went down a full-on custard pie rabbit hole - researching, testing, and tweaking to make a perfect classic custard pie recipe. Within days of publishing, it shot to the #1 spot on Google! That told me just how many of you share my love for nostalgic, old-fashioned desserts that taste just like Grandma's - only with all the expert baking tips and tested techniques to help you make it flawlessly every time.
But one question kept popping up in the comments:
"How do I turn this into a coconut custard pie?"
I heard you - and after dozens of test bakes, plenty of spilled coconut milk, and a few emergency grocery runs - I finally give you the best coconut custard pie recipe, perfected for texture, flavor, and reliability.
This pie strikes a perfect balance of creamy and light, with a combination of deeply satisfying textures - silky-smooth custard, chewy toasted coconut, and flaky, buttery crust. When I first made it, my husband polished off three slices before I could even grab my camera! That's how good it is. It's the kind of pie that wows dinner guests at Thanksgiving, brightens Sunday lunches, or steals the show at a family get-together.
I've tested every step to make sure anyone can bake it with confidence - complete with visual cues, troubleshooting tips, and baking science along the way. My classic custard pie is still the most popular dessert on my site, so I hope this much-requested coconut twist brings just as much joy to your family table.
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Why This Recipe Works
- Coconut milk and shredded coconut are mixed into custard filling for a fresh, natural flavor.
- The filling rests for 10 minutes before baking, so the coconut absorbs some of the custard to help the pie set up smoothly.
- Careful attention to temperatures at every step to make sure the custard doesn't curdle.
What is Coconut Custard Pie?
Coconut custard pie is an old classic dessert consisting of a creamy, silky custard with just a hint of coconut chew, baked in a buttery, flaky crust and topped with more toasted coconut. It's the kind of pie that reminds you of Grandma's kitchen when you smell it wafting through your home!
Ingredients
To make the creamiest coconut pie, we'll be replacing the heavy cream from my classic custard pie with coconut milk, and adding shredded coconut into the filling and on top of the baked pie.
- Pie crust - Make your own homemade pie shell using my flaky pie crust recipe (it's easy, doesn't require a pastry blender, and is absolutely worth the extra step!). You can also use a premade pie crust, which you can buy from most grocery stores.
- Eggs - Use large eggs to bring richness to the creamy custard filling. We'll be using some whole eggs and one egg yolk.
- Whole milk - As this is a heavily dairy-based pie, it's important to use whole milk to achieve the right thick, creamy texture and rich flavor.
- Coconut milk - Use full-fat coconut milk (not coconut cream). Be sure to shake the tin well before using. The recipe doesn't need the whole can, but you can use the leftovers to make a coconut whipped cream topping.
- Sugar - White, granulated sugar will add some sweetness to the custard filling.
- Vanilla - An essential flavor in custard! Using a high-quality vanilla extract or vanilla bean paste will make all the difference by enhancing the flavors and bringing them together beautifully.
- Shredded Coconut - I used unsweetened coconut for a subtle nutty flavor, but you can use sweet coconut if you prefer a richer flavor. You can also substitute with coconut flakes if you would like larger chunks of coconut in your pie (for all the mega coconut fans!)
See the recipe card for quantities and the full recipe.
Things You'll Need
- Deep Dish Pie Plate - 9 inches.
- Rolling Pin
- Pie Weights - For blind baking the crust.
- Parchment Paper
- Pastry Brush
- Large Bowl
- Whisk
- Saucepan
- Fine Mesh Sieve
- Rimmed Baking Sheet
How to Make Coconut Custard Pie
The instructions for this delicious coconut custard pie is very similar to my classic custard pie recipe (the most-loved recipe on Bonni Bakery!), with a few tweaks and ingredients to let the coconut shine. It will set up in the same beautiful way, and taste just as creamy - if not more!
Pie Crust
Blind bake the pie crust fully until golden brown, and let it cool.
Follow my easy homemade crust recipe for a buttery and flaky pie shell, or make a crumbly Graham cracker crust.
If you don't want to make your own, you can buy a premade pie crust.
Egg Base
Preheat the oven to 325°F / 160°C (140°C fan-assisted).
Place the whole eggs, egg yolk, sugar, and salt into a large bowl, and whisk just until the ingredients are combined. It's important to whisk gently and incorporate as little air as possible.
Heat Milks
Add the milk, coconut milk, and vanilla into a saucepan and place it over a medium heat.
Whisk slowly, and heat until scalding - this is when tiny bubbles start to form on the surface and steam rises from the pan.
Temper Eggs
Pour a slow stream of the hot milk mixture into the egg mixture while mixing continuously. Keep gradually adding the milk until all of the mixture is incorporated. It's very important to do this slowly so that the egg temperature rises gradually, to prevent them from scrambling.
How To Properly Temper Eggs For Custard
Here is a quick video of me tempering the eggs to show you how slowly to add the hot milk to avoid scrambling.
If you aren't confident pouring and whisking at the same time, you can just add a little at a time and mix it in - the important thing is that it's gradual.
Strain
To remove any egg lumps, strain the custard through a fine mesh sieve.
Pro tip: Strain it into a bowl with a spout if you have one - it makes the next stage easier!
Coconut Flavor
Add the coconut shreds into the custard and mix to distribute them evenly. Leave the mixture to sit for 5-10 minutes - this will let the coconut absorb some of the custard.
Assemble
Stir the coconut custard filling again, then pour it into the baked pie crust and place it carefully in the oven.
Bake
Bake your coconut custard pie for 40-50 minutes. This bake time is a guide, so it is best to check for visual cues to determine when it's ready. The middle of the pie should be jiggly, and the outer 1-2 inches should be set - the pie should not be runny.
Let the pie cool down to room temperature on the work surface or wire rack before covering it with plastic wrap and transferring it to the fridge to chill for at least 4 hours.
Decorate
Toast some shredded coconut on a baking sheet in the oven for a few minutes, just until brown and fragrant. Sprinkle generously all over the top of the pie.
When Is Coconut Custard Pie Done?
The trickiest part of any baked custard dessert is knowing when to take it out of the oven - this will make or break your pie!
To test if it is done, open the oven and gently tap the edge of the pie dish (don't forget your oven mitt!) When the pie is ready, the outer 1-2 inches of the filling will be firmly set, but the middle will still jiggle around slightly. It shouldn't be sloshy like a liquid, but jiggly like jello. This is the perfect time to remove it, as the custard will continue to bake as it cools and then set further in the refrigerator. If you wait until the whole pie is set, it will end up overbaked and rubbery or curdled.
Note: Because of the coconut milk, this pie filling takes slightly longer to bake than regular custard pies, so keep that in mind if you are used to baking the original recipe!
Baker's Tips for the Best Coconut Custard Pie
These are some of the most important tips and things to pay attention to that I discovered while testing this recipe - follow these to ensure your pie turns out perfectly every time. Hint: a lot of this is about temperature control!
- Pie crust - Fully blind bake your pie crust to ensure your pie doesn't have a soggy bottom. I also highly recommend adding an egg wash along the sides and bottom of the crust for an extra layer of protection from the liquid filling.
- Scald the milk - Scalding the milk is a step that a lot of recipes skip because there is no need to kill off any bacteria (like they did in an old-fashioned coconut custard pie). However, scalding the milk will enhance the flavor, texture, and appearance of your pie filling, so it's not to be missed. Heat the milk and coconut milk in a saucepan over medium heat, while slowly whisking the whole time to avoid splitting the coconut milk. As soon as steam starts rising from the pan and tiny bubbles begin to form on the surface, it is ready.
- Temper slowly - It is essential to pour the hot milk into the egg mixture slowly and steadily, while whisking gently, to avoid scrambling the eggs. Watch my video above to see exactly how slowly to do this. If you are not confident in pouring and whisking simultaneously, pour in a little milk at a time, and incorporate fully before pouring in the next addition.
- Rest the filling - Letting the filling sit for 10 minutes after adding the coconut does a few things - firstly, it allows any large air bubbles to rise to the surface to help prevent cracks, but more importantly, it lets the coconut soak up some of the liquid for a smoother filling that will set a little better. You can skip this step if you are short on time, but I think it makes a difference.
- Oven temperature - Make sure your oven is not running too hot; eggs are super sensitive to heat, so if you bake them at too high a temperature, your custard may curdle.
- The jiggle test - This is the best way to check if your pie's coconut custard is baked properly! When the pie starts to look baked, give the dish a gentle jiggle. For a perfectly baked coconut custard pie, the centre should have a slight wobble to it, and the edges (around 1-2 inches from the outside) should be set. The creamy filling will continue to bake after coming out of the oven, so trust the process! If it looks runny, it needs more time in the oven.
- Protect the crust - If your crust starts browning too much before the filling is fully baked, place a pie shield on top, or just gently wrap the edges in strips of foil.
- Cool completely - Cooling, then chilling your pie, is vital to achieve a set filling and perfect slices. Chill it in the fridge for at least 4 hours (the longer the better) to guarantee the perfect pie.
How To Serve
I recommend taking your coconut custard pie out of the refrigerator about 20-30 minutes before serving to let it warm up slightly.
Use a sharp knife to cut straight down in the middle of the pie, and drag it along the bottom all the way to the edge for nice, clean slices.
Cover your pie in toasted coconut and top each slice with a dollop of homemade whipped cream. You can even use the leftover coconut milk to add a touch of coconut flavor to the cream!
Storage
Store your coconut custard pie in the refrigerator in an airtight container or covered with plastic wrap. It will stay fresh for up to 4 days.
For the best flavor, take it out of the fridge 20-30 minutes before serving.
Coconut Custard Pie Recipe FAQ
If you have a question about this recipe that isn't answered here, please write it in the comment section, and I will get back to you as soon as I can.
Custard pies generally don't freeze very well, so I recommend making this no more than a few days in advance.
Once cooled to room temperature, you should chill your coconut custard pie for at least 4 hours.
The coconut custard pie is perfectly baked when the centre wobbles a little and the outer 1-2 inches stay set when you give it a jiggle. It should not be liquid.
Yes, a store-bought crust can be used for this recipe. To make it from scratch, follow my homemade flaky pie crust recipe.
Use a mix of coconut milk to give the filling that creamy texture, along with shredded, unsweetened coconut. This combination gives the pie a fresh, authentic coconut flavor.
More Pie Recipes
Looking for more delicious pies to bake? Try some of these:
Video: Coconut Custard Pie
See this video of me making coconut custard pie, decorating with whipped cream and toasted coconut, and taking a slice to show the beautiful, silky texture.
Recipe
Coconut Custard Pie Recipe
Ingredients
- Homemade Pie Dough Use my Flaky Pie Crust recipe or a storebought pie crust*
- Egg wash (1 egg + a splash of milk, lightly beaten)
- 4 Large Eggs
- 1 Large Egg Yolk
- 1 ¼ cups Coconut Milk 300ml (full fat)
- 1 ¼ cups Whole Milk 300ml
- ¾ cup Granulated Sugar 150g
- 2 teaspoon Vanilla Bean Paste or vanilla extract
- ¼ teaspoon Salt
- 1 ¼ cups Shredded Coconut 100g (unsweetened)
Equipment
- 9-inch Pie Dish deep dish
- Baking Beans or rice
Instructions
- Make the pie dough ahead of time so it has time to rest for at least 2 hours, but ideally overnight, then shape it into the pie dish at least 30 minutes before baking. Full instructions in my Flaky Pie Crust post. Alternatively, you can use a store-bought pie crust.Homemade Pie Dough
- Cover the inside of the pie with parchment paper and fill with baking beans and/or rice. Make sure you fill it all the way up the sides of the pie crust to stop the edges from shrinking.
- Keep the pie crust in the fridge, or if there is space, pop it in the freezer for 10 minutes while you preheat the oven to 425°F / 220°C (200°C fan assisted).
- Put the pie crust into the oven on the middle rack and bake for 15-18 minutes or until the edges are starting to turn golden brown.
- Take the pie out of the oven and turn the temperature down to 375°F / 190°C (170°C fan assisted). Carefully lift out the parchment paper and baking beans.
- Brush a layer of egg wash on the bottom and sides of the pie, it should be a thin layer, but thick enough to seal any docking holes. Return the pie crust to the oven for a further 5-7 minutes, or until the inside looks dry and light golden brown.Egg wash
- Remove from the oven and let the pie crust cool while you make the custard filling.
- Set the oven temperature to 325°F / 160°C (140° fan-assisted).
- In a large bowl, whisk together the eggs, egg yolk, sugar, and salt. Whisk gently just until combined - don't try to incorporate any air into the mixture.4 Large Eggs, 1 Large (1) Egg Yolk, ¾ cup (150 g) Granulated Sugar, ¼ teaspoon (¼ tsp) Salt
- To a saucepan, add the milk, coconut milk, and vanilla, mix together and warm over medium-low heat until it is scalding hot. This means there is steam coming from it and you can see a few tiny bubbles starting to form on the surface. Don't let it boil.1 ¼ cups (300 ml) Coconut Milk, 1 ¼ cups (300 ml) Whole Milk, 2 teaspoon Vanilla Bean Paste
- Slowly drizzle a tiny amount of the hot milk into the egg mixture and whisk it in gently. Keep adding it, a little at a time, until it is all incorporated.It is vital to do this gradually to slowly bring up the temperature of the eggs so that they don't scramble.
- Pour the custard mixture through a fine mesh sieve into a large bowl to remove any lumps of coagulated egg. Tip: If you have a bowl with a spout on it, it makes pouring into the pie crust a lot easier!
- Divide the coconut into 1 cup and ¼ cup (80g and 20g). Set the smaller amount aside for topping the pie later.1 ¼ cups (100 g) Shredded Coconut
- Add the larger portion of coconut into the custard and mix to disperse it evenly. Let it sit for 5-10 minutes so it can absorb some of the liquid.
- Stir the coconut through the custard one more time, then pour the filling into your baked pie crust.
- Carefully transfer the custard pie to the middle rack of your oven and bake for 40- 50 minutes. If the pastry starts to brown too much but the pie isn't ready, you can add a pie shield to stop it from browning further.
- Bake time will vary massively depending on a variety of factors, so it's best to know the signs of when it is done. Tap or move the pie dish very slightly. When custard pie is properly baked, the outer 1-2 inches of pie will be set and firm, but the middle will still jiggle. See the post above for more details.
- Remove the pie from the oven and let it cool to room temperature before transferring it to the refrigerator to chill for at least 4 hours - preferably overnight.
- Spread the reserved shredded coconut on a baking sheet and toast it in the oven at 350°F / 180°C for a few minutes, just until brown and fragrant.
- Once cooled, sprinkle the toasted coconut generously over the top of the pie.
- Optional: Add a dollop of homemade whipped cream to each slice of pie before serving.
AG
Jules congratulations on your newborn beautiful baby girl! Wishing your family lots of joy! Your recipes are all delicious and so is this coconut pie. Thank you for posting this recipe. We must be pretty busy! We appreciate it!
Jules Grasekamp
I'm so glad I finally made a coconut verison of this custard pie - it's the most highly requested recipe on the blog! Let me know what you think!