Old Fashioned Coconut Custard Pie Recipe - Fresh April Flours (2024)

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This easy coconut custard pie features flavorful sweetened shredded coconut and a creamy custard filling inside a buttery, flaky, homemade pie crust.

Old Fashioned Recipe for Coconut Custard Pie

It’s that time again– time for my monthly addition to the year of pies!

Every year I pick a theme, and feature a monthly recipe around that theme. In years past I’ve done cakes, muffins, breads, brownies, and my favorite no bake recipes.

This year is all about the pies! So far I’ve featured banoffee pie, chocolate chess pie, Butterfinger pie, and now this simple and creamy coconut custard pie.

I know that not everyone agrees with me, but I’m a total coconut lover. I always have a bag of shredded coconut in my pantry, waiting to be transformed into a delicious coconut-y treat.

While I don’t bake with coconut as much as I would like to (I just have too many delicious goodies on my to-bake list!), I do have a good collection of recipes using shredded coconut.

If you like (let’s be real, love) coconut, you have to try these coconut almond cookies, OR my piña colada macaroons. I also happen to love these carrot cake macaroons, and of course, my summertime favorite: piña colada bars. Oh, and you can’t forget piña colada granola! If you can’t tell, I’m sort of in love with piña coladas (are you, too?).

This recipe yields dreamy, creamy pie and is shockingly simple to make. If you love coconut, and you want something simple to bake using pantry ingredients, I’ve got you covered with this delicious custard pie recipe.

If you’re an avid baker like me, chances are you even have a disc of homemade pie crust in the freezer (or at least a store bought one!).

If you’re looking for a last minute recipe to bring to an event, or to make in advance for dinner guests, this recipe has got you covered. Chances are, you won’t even need to take a run to the store!

This coconut custard pie recipe uses my homemade pie crust as a base, which is of the classic and flaky variety.

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You can totally use a store bought crust if you’re short on time, but I’m going to urge you to make it from scratch if you have the time. I promise, it’s totally worth it.

There are several different types of coconut available, so it’s important that you make sure you have the right one. Using unsweetened shredded coconut will mean your pie doesn’t have that same level of sweetness. And purchasing a different type (like flaked or chipped) can give it a completely different consistency.

You are looking for sweetened and shredded coconut, which should be on the label if you’re purchasing from a standard grocery store or online.

If you’re purchasing your coconut in bulk, be sure to read the bin labels and note that shredded coconut looks very much like finely shredded cheese.

The custard part of this pie is so(ooo) easy. It requires no stovetop time, and is basically just mixed together and poured into the pie shell (just like my chocolate chess pie!).

To make the tasty vanilla custard you’ll need whole milk, eggs, sugar, salt, and vanilla extract. All ingredients you probably already have on hand!

1. You start off by combining the flour, salt, and sugar in a nice, big bowl.
2. Then go ahead and cut in the fat (yay butter! Yay shortening!) using a pastry blender.

   You could totally use two forks if you don’t have a pastry blender, but you have to promise me you will go buy one immediately. Pastry blenders make pie SO much easier, and every home baker should have one. Especially if you plan on making pie a regular thing.

3. Then, once your mixture resembles coarse crumbs, you add in some ice water. Once the dough comes together, stop adding water and fold everything together until all of the flour is absorbed.
4. Then, form it into two discs and chill for at least 2 hours before rolling it out.

To get step-by-step instructions on making the perfect pie crust PLUS how to roll it out perfectly, be sure to check out the full post for my homemade pie crust.

Once we add the custard filling, it will mingle with the coconut layer a little bit, but you don’t have to worry about preparing a separate mixture for the shredded coconut.

Don’t you love how easy this recipe is?

All you have to do is combine the ingredients in a big bowl, pour into the pie shell, and get to baking. How easy is that?

1. Start off by adding the eggs, milk, sugar, salt, and vanilla to a large bowl. Whisk everything together until smooth.

2. Then, add the flour (or cornstarch), and whisk until everything is combined. You want this to be mostly lump free, although a few small flour bits are okay. Just whisk or press out any large clumps to make sure your mixture is smooth.
3. Pour the custard mixture into the pie shell, over the layer of shredded coconut. Go slowly, since some pie dishes are smaller or more shallow than others. You don’t want to overfill your pie shell, so it’s best to go slowly and stop when you get close to the edge.

4. Attach a pie shield to the edges of your crust, or wrap them in foil. This will prevent the crust from getting too brown (or burning!) while the rest of the pie cooks.
5. Bake your pie in a preheated oven for 80-90 minutes, removing your pie shield (or foil) during the final 20 minutes of baking.

No part of the pie should be “wet,” so if that is the case, return your pie to the oven to bake for a bit longer. Once the middle has a bit of jiggle (think Jell-O), your pie is fully baked and is ready to be taken out of the oven.

How to serve this recipe for Coconut Custard Pie

Allow the pie to cool completely on a wire rack before slicing and serving.

I like my coconut custard pie with a simple topping ofhomemade whipped creamand a sprinkle of toasted coconut, but you can top yours with whatever you like to pair with coconut. It would probably be delicious with a drizzle ofhot fudge sauce!

How to store Easy Coconut Custard Pie

HOW LONG CAN COCONUT CUSTARD PIE SIT OUT?

Coconut custard pie can sit out after cooling for a couple hours, but should really be kept in the refrigerator for food safety reasons and for stability of filling.

In my opinion though, custard-based pies taste so much better when they have chilled in the fridge. So unless you absolutely do not have the room to chill this delicious pie, I highly recommend you do so.

How long does coconut cream pie last in fridge?

Your pie will store for up to 5 days when stored tightly covered in the refrigerator.

Can you freeze coconut custard pie?

This easy coconut custard pie recipe also happens to freeze extremely well, so if you’re going that route, be sure to cool it completely, wrap tightly, and freeze for up to 3 months.

Once you’re ready to serve, thaw your baked coconut custard pie in the refrigerator overnight, or at room temperature for several hours.

Coconut Custard Pie Recipe FAQs

Now that you’ve got one of these yummy pies cooling on the counter (or stashed in the freezer), it’s time to try a few more Spring-inspired recipes: try my Meyer lemon bars, homemade lemon curd, or my dreamy blueberry lemon pie bars.