A creamy, coconut filling is baked into a golden, flaky crust. Just a few simple ingredients make up this delicious, homemade coconut custard pie.
Eggs, butter, milk, sugar, and lots of coconut make up the filling for this great tasting Coconut Custard Pie. This recipe only takes a few minutes to throw together, especially if you use an unbaked pie shell.
Do you know the difference between a Coconut Custard Pie and a Coconut Cream Pie? Although the pies are similar in taste, a custard pie, like this recipe, has a filling that is baked after it is poured into the pie crust. The filling for a cream pie is prepared on the stove top and then poured into an already baked crust.
My grandmother called this recipe Coconut Macaroon Pie. Her recipe called for a cup and a half of sugar, which is a lot of sugar for this pie. I used a cup in this recipe and still thought it was way too sweet. I think a half cup to three-quarters of a cup of sugar for this recipe is more than ideal, especially when using sweetened coconut flakes.
I found that there are a few different versions for Coconut Custard Pie. 1) There’s my grandmother’s version. 2) There’s a version using Bisquick, and 3) There’s a version using sweetened condensed milk. Since I really do want to know which one taste the best, I made all three. I ended up baking them all at 350 degrees F for approx 45 minutes. Here were my results:
The Bisquick version called for 2 cups of milk in this recipe. I use a nine-inch deep dish pie crust and I had more than a cup of ingredients spilling over. If I had added the entire recipe to the crust, it definitely would have overflowed while cooking. This recipe was okay, but I ended up with a soggy bottom crust.
The sweetened condensed milk version has a little less volume in the recipe. I felt like I could taste more of the egg in the recipe versus custard in this recipe.
I ended up making my grandmother’s version twice. The first trial had way too much sugar and was overly sweet as I mentioned earlier. The second was much better. I like this version as you have the chewiness of the coconut, but also the creaminess of the custard.
Here’s how to make Coconut Custard Pie:
In large bowl, add in melted butter, sugar, slightly beaten eggs, milk, and vanilla extract. Stir until combined. Add in flour and salt and stir until combined. Lastly, add in coconut and stir until combined. (I like how you can make everything in one bowl on this recipe)
Pour filling into a nine-inch unbaked pie shell (use deep dish).
Place pie on cookie sheet and bake at 350 degrees F for 45 to 50 minutes or until a nice golden brown and center is set. (The first picture shows baked for 45 minutes and the second is baked for 50 minutes)
Let pie cool on wire rack until it has reached room temperature. Cover and chill in refrigerator for 2 – 3 hours before slicing. This is an important step. If you try to cut into the pie too soon, the pie won’t be set and you’ll have a runny mess. (See the below picture for proof)
Once the pie is chilled and set, you can slice into it and it should look like this.
Coconut Custard Pie
Butter, sugar, eggs, and lots of coconut make up this great tasting filling for Coconut Custard Pie. Simply pour the filling into an unbaked pie shell and bake.
- 3 large eggs, slightly beaten
- 1 1/2 cups sweetened coconut flakes
- 1/2 cup milk, whole or 2%
- 1/2 – 3/4 cup granulated sugar
- 1/2 cup butter, melted
- 3 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 9-inch unbaked pie shell, deep dish
Preheat oven to 350 degrees F.
2. In large bowl, add melted butter, sugar, eggs, milk, and vanilla extract together. Stir until combined. Add in flour and salt. Stir until combined.
3. Add in coconut and stir until combined. Pour filling into unbaked 9-inch pie shell. Bake at 350 degrees F for 45 to 50 minutes. Filling should be golden brown and set in center.
4. Cool pie on wire rack. Cover and chill in refrigerator for at least 2 – 3 hours.