With a thick, creamy custard in a flaky, buttery pie crust, this coconut custard pie delivers just the right amount of coconut flavor. The custard begins on the stove-top and is finished in the oven to get the perfect texture, with fool-proof steps that make it easy enough for any baker to make.
I’m totally loving this coconut custard pie recipe. Various versions of this classic pie have been around for a while, but when testing them, I was a little disappointed. The textures were funky, they were over the top on the shredded coconut, or the eggs scrambled. There was rarely much “custard” to be found and they weren’t something I’d bake again. They definitely didn’t meet the idea I had in my head.
I decided to take a page from my honey pie recipe and partially cook the custard on the stove, before finishing it in the oven. So this recipe actually begins with that honey pie recipe, with some changes, of course. If you’ve ever made that pie – and you should, it’s one of my absolute favorites – then you know that the texture of this pie is amazing. This is a true custard-based pie with coconut flavor that’s not too much, and shredded coconut that complements the custard, rather than taking it over. It’s so good and is the new way you should make coconut custard pie.
Why This Is The Best Coconut Custard Pie Recipe
- Ultra smooth, creamy custard filling. The custard starts cooking on the stove first, before being added to the crust and finishing in the oven. The stove portion is quick and easy, but creates a super smooth and creamy custard filling that melts in your mouth.
- Great coconut flavor. This pie has a decent amount of coconut flakes, but it also uses coconut milk and a bit of coconut extract to add just the right amount of coconut flavor.
- Easy to make. I know that custard intimidates some people but this recipe makes it so easy! I’ve included lots of tips below to help you avoid any scrambled eggs in the filling. It’s also made with very basic ingredients, which makes it even more accessible to make.
Coconut Custard Pie vs Coconut Cream Pie
Many people confuse coconut custard pie and coconut cream pie. While they’re both delicious and both have a yummy coconut filling, they’re quite different. My coconut cream pie is cooked on the stove-top. Only the crust is baked, and it’s topped with whipped cream. The texture of the filling is similar to pudding.
This coconut custard pie, on the other hand, has a true custard filling and, while it starts on the stove-top, it’s also baked. The custard filling is made with whole milk and coconut milk and thickened with cornstarch, without the sweetened condensed milk found in the coconut cream pie.
Ingredient Notes
One of the great things about this pie is that, beyond all of the coconut, it’s really made with just a few very basic ingredients that are likely already in the pantry. Here’s an overview of everything you’ll need, with some important things to keep in mind. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.
- All-purpose flour – The base of the homemade flaky pie crust. I recommend using a food scale for accurate measuring, though the spoon and level technique, as described in my post on how to properly measure flour, will also work. Keep in mind that too much flour = crumbly pie crust.
- Salt – Adds flavor to the pie crust.
- Unsalted butter – I only use butter in my pie crust, which I talk about more in my flaky all butter pie crust recipe post. Cold butter is key to flaky pie crust, so keep it chilled until you need it.
- Ice water – Be sure to use ice water, not just cool or room temperature water. The goal is to keep the butter as cold as possible when working with the dough.
- Egg yolks – Yolks are the base of the custard, which they thicken and add richness to. Use yolks from large eggs and lightly beat them.
- Heavy whipping cream – The custard needs the fat in the heavy whipping cream, so don’t substitute this for whole milk or half and half. The custard filling won’t be as thick or creamy.
- Coconut milk – Adds the coconut flavor to the custard, while keeping the thick, creamy consistency.
- Sugar – Sweetens the filling.
- Cornstarch – Helps thicken the custard filling. I recommend sifting it first to prevent any lumps or clumps.
- Sweetened coconut flakes – Add texture and more coconut flavor to the filling.
- Coconut extract – The coconut milk and coconut flakes don’t add enough coconut flavor on their own, in my opinion, so a bit of coconut extract helps enhance the coconutty-ness of the pie. It’s strong, though, so don’t use too much!
How To Make Coconut Custard Pie
This pie is ideal for making a day ahead, as it needs to chill for several hours. Keep in mind that the pie crust needs to chill for an hour, too. The printable instructions can be found in the recipe card below.
Make the crust
Pulse 3/4 cup flour and salt 2-3 times. Add the cubed butter and process for about 15 seconds.
Add the remaining flour. Pulse until it appears sandy with just a couple of bigger pieces.
Transfer to a bowl with 2 tablespoons of water. Fold together with a spatula, adding more water only if needed.
Work the dough just enough to come together. Shape it into a disc. Wrap in plastic wrap and refrigerate for at least an hour.
Roll the crust between parchment paper, use one piece to drape it over the pie plate, and shape. Refrigerate while making the filling.
Make the filling
Preheat the oven to 375°F.
Combine the heavy cream, coconut milk, sugar, cornstarch, and salt. Heat over medium, stirring constantly, until it boils.
Remove from heat. Pour a little of the mixture into the egg yolks, whisking constantly.
Add more hot cream to the yolks, continuing to whisk, and then add the remaining cream mixture. Stir until combined.
Stir in the coconut flakes and coconut extract until combined.
Pour the mixture into the chilled pie crust.
Bake for 40-45 minutes, until it bubbles up, puffs up, and starts to brown on top.
Remove from the oven. Let cool to room temperature on the counter, then refrigerate for 3-4 hours.
Tips for the Best Pie
- Whisk before heating. Be sure to combine the heavy cream, coconut milk, sugar, and cornstarch fully BEFORE heating them up. The cornstarch should be dissolved before it’s heated or it can become very clumpy.
- Sift the cornstarch. To ensure no lumps in the mixture, sift the cornstarch into the cream and other ingredients instead of just dumping it in.
- Temper the eggs. To avoid bits of cooked eggs in the custard, be sure to temper the eggs slowly. Add a small amount of hot cream to the eggs, whisking constantly, and then a little bit more. Whisking constantly while you do this is key!
- Don’t overbake. The coconut custard pie is ready when the filling bubbles and puffs up and starts to brown on the top. Keep in mind it should still be a bit jiggly when it’s removed from the oven. I recommend checking it at the 40 minute mark, as every oven is different.
- Cool slowly. Let the pie cool to room temperature on the counter before transferring it to the fridge. The custard will continue to cook and firm up as it cools.
- Use a store-bought crust. I made this pie with a homemade crust, but feel free to make it even quicker by using a store-bought crust.
Proper Storage
- Fridge: Store coconut custard pie in the fridge for 3-4 days. It should be kept well-covered, either with plastic wrap or in an airtight container.
- Freezer: The pie can also be frozen for up to 3 months. Wrap the entire pie or individual slices well in plastic wrap, then freeze. Thaw in the fridge before enjoying.
Watch How To Make Coconut Custard Pie
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Coconut Custard Pie
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Ingredients
Crust
- 1 ¼ cups (163) all-purpose flour (divided)
- ½ teaspoon salt
- ½ cup (112g) unsalted butter (cold, cut into ½ inch cubes)
- 2-4 tablespoons ice water
Filling
- 4 large egg yolks (lightly beaten)
- 1 ¼ cups (300ml) heavy whipping cream
- 1 ¼ cups (300ml) coconut milk
- ⅔ cup (138g) sugar
- ⅓ cup (45g) cornstarch (sifted)
- ½ teaspoon salt
- 1 cup (73g) sweetened flaked coconut
- 1 ½ teaspoons coconut extract
Instructions
Make the Crust
- NOTE: I make the crust with a food processor because it’s quicker and easier, but you can also do it by hand by adding the cubed butter to all of the flour and salt and cutting the butter into the flour until it’s all combined and the largest pieces of butter remaining are about the size of peas. Then add the water and continue with the rest of the instructions.
- Add 3/4 cup (98g) of flour and salt to a food processor and pulse together 2 to 3 times.
- Scatter the cubed butter over the flour and process until a crumbly dough forms, about 15 seconds. The flour should all be coated – none of the flour should be dry.
- Add the remaining 1/2 cup (65g) of flour and pulse a few times until everything is evenly distributed. The doughy pieces should break up and it should look sandy. There shouldn’t be a bunch of big pieces remaining. A few are fine, but it should be mostly evenly distributed.
- Move the mixture to a medium mixing bowl and add 2 tablespoons of the ice water. Start with 2 tablespoons and add from there. Using a rubber spatula, gently fold everything together. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together nicely, it’s ready. If the dough falls apart, add 1-2 more tablespoons of water and continue to press until dough comes together.
- Work just enough for it to come together, then shape into a disc. Wrap disc in plastic wrap and refrigerate for at least an hour or up to 2 days.
- When ready to roll out the crust, place the pie crust onto a piece of parchment paper. Cover the crust with another piece of parchment paper and roll it out with a rolling pin.
- Peel one piece of the parchment paper off and use the other piece of parchment to lift the pie crust and drape it over a 9-inch deep-dish pie plate. Carefully peel off the second piece of parchment paper, then shape your pie crust. Set the crust in the fridge while you make the filling.
Make the Filling
- Preheat the oven to 375°F.
- Add the egg yolks to a large bowl. Set aside.
- Add the heavy cream, coconut milk, sugar, cornstarch and salt to a medium saucepan and whisk to combine. Heat over medium heat, stirring continuously, until it comes to a boil. It should start to thicken.
- Once boiling, remove the pan from the heat and temper the eggs. Pour a little of the cream mixture into the egg yolks while whisking constantly. Add a little more of the hot cream mixture to the yolks, whisking well, then pour the remaining cream mixture into the egg mixture and stir until combined and smooth.
- Add the coconut flakes and coconut extract to the custard and stir until well combined.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
