Coconut Custard Pie

A creamy coconut custard pie made with whole milk, eggs, sweetened shredded coconut, vanilla, and a buttery unbaked crust. A two-temperature baking method creates a lightly browned crust and a tender, classic custard center.

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Prep Time 15

Cook Time 45

Total Time 3

Servings: 8 servings

Ingredients Method Notes

Ingredients

Pie

1 crust Unbaked 9-inch pie crust, homemade or refrigerated

Custard Filling

3 eggs Large eggs
3/4 cup Granulated sugar
1 1/2 cups Whole milk
1 cup Sweetened shredded coconut
2 tablespoons Unsalted butter, melted and slightly cooled
1 teaspoon Vanilla extract
1/4 teaspoon Salt

Optional Flavoring

1/4 teaspoon Ground nutmeg

Method

Step-by-Step

Heat the oven to 425°F. Fit the unbaked crust into a 9-inch pie plate, crimp the edges, and chill it for 10–15 minutes if you want a crisper bottom.
Whisk the eggs, sugar, whole milk, melted and slightly cooled butter, vanilla extract, and salt in a bowl until smooth. Whisk only until combined, since incorporating too much air can make the custard puff and crack.
Stir in the sweetened shredded coconut and optional ground nutmeg. Pour the filling into the prepared unbaked crust.
Bake at 425°F for 10 minutes. Reduce the oven temperature to 350°F and continue baking for 35–45 minutes.
Check the pie when the outer 2–3 inches look set and the center still trembles slightly when the pie is gently moved. For a precise check, the center should reach about 175–180°F.
Cool the pie completely on a rack for at least 2 hours before slicing. Refrigerate any leftovers in a covered container or tightly covered pie plate.

Notes

Cover the crust edge with foil or a pie shield after the initial high-temperature bake if it browns too quickly. Sweetened shredded coconut gives the traditional flavor and texture; if using unsweetened coconut, add 2–3 tablespoons more sugar. Do not overbake, as the custard can become grainy or watery.