🥥 Old-Fashioned Coconut Custard Pie Recipe – Creamy, Sweet & Easy!
Love old-school desserts with a tropical twist? This coconut custard pie recipe is a dreamy, creamy slice of comfort. With its flaky pie crust, rich egg custard, and sweet shredded coconut throughout, it’s the perfect dessert for holidays, potlucks, or a simple weeknight treat.
Unlike coconut cream pie, this one bakes all in one dish—no stovetop pudding or meringue required!
⭐ Why You'll Love This Coconut Custard Pie
- 🥥 Made with simple pantry ingredients
- 🥧 Bakes into a golden, creamy perfection
- ⏱️ 10-minute prep and no complicated steps
- 🍽️ Perfect for Easter, Thanksgiving, or anytime
- 🌿 Can be made gluten-free with crust swap
🧾 Ingredients
- 1 9-inch pie crust, unbaked (store-bought or homemade)
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1 1/2 cups whole milk (or evaporated milk for richness)
- 1/2 cup butter, melted and cooled slightly
- 1 1/2 cups sweetened shredded coconut
- 1 tsp vanilla extract
- Optional: 1/2 tsp coconut extract for extra coconut flavor
👨🍳 Instructions
1. Preheat Oven
Preheat your oven to 350°F (175°C). Place your pie crust into a 9-inch pie pan and crimp the edges.
2. Make the Custard Filling
In a large bowl, whisk the eggs. Add sugar, flour, and salt. Mix until smooth. Then add milk, melted butter, vanilla, and (optional) coconut extract. Stir in shredded coconut.
3. Pour & Bake
Pour the custard mixture into the prepared pie crust. Bake for 50–55 minutes, or until the top is golden and the center is set but slightly jiggly.
4. Cool & Serve
Let the pie cool completely at room temperature. Chill in the fridge for at least 1 hour before slicing. Serve cold or at room temperature.
🥄 Serving Suggestions
- Serve topped with whipped cream or a dusting of powdered sugar
- Add a handful of toasted coconut flakes for extra texture
- Pair with iced coffee or tea for a perfect afternoon treat
- Drizzle with mango syrup or pineapple sauce for a tropical twist
📦 Storage & Make-Ahead Tips
- 🧊 Store covered in the fridge for up to 4 days
- ❄️ Can be frozen (baked and cooled) for up to 2 months — thaw overnight in the fridge
- ✅ Best served cold or slightly chilled for clean slices
💡 Pro Tips
- ✅ Use a glass or ceramic pie dish for even baking
- ✅ Cover edges with foil if crust browns too quickly
- ✅ For a firmer custard, use evaporated milk
- ✅ Let pie rest before slicing to prevent a runny center
💬 Final Thoughts
This easy coconut custard pie is a classic for a reason—sweet, creamy, and satisfying with just the right amount of coconut chew. It’s the kind of dessert that feels nostalgic yet fresh, and it's always a hit with family and guests.
👉 Tried it? Leave a comment below and share how it turned out—or tag your photo for a chance to be featured!
Nutrition
Calories: 464kcal | Carbohydrates: 44g | Protein: 8g | Fat: 29g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 277mg | Potassium: 243mg | Fiber: 3g | Sugar: 23g | Vitamin A: 637IU | Vitamin C: 0.3mg | Calcium: 98mg | Iron: 2mg
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