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coconut custard pie recipe.

 

🥥 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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