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Coconut Custard Pie

A warm and cozy dessert featuring a creamy coconut custard filling topped with toasted coconut, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

For the pie crust
  • 1 Piece pre-made pie crust Use a refrigerated pie crust for ease.
For the custard filling
  • 2 cups coconut milk Use full-fat coconut milk for the richest custard.
  • 1 cup granulated sugar
  • 3 large eggs Room temperature eggs make a silkier custard.
  • 1/4 cup cornstarch Whisk with sugar to prevent clumps.
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut Sweetened or unsweetened both work.
  • 1 pinch salt
For topping
  • To taste toasted coconut Sprinkle generously before serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Press the pre-made pie crust into a pie pan, crimp the edges, and set it aside.
  2. In a medium saucepan, whisk together the coconut milk, sugar, eggs, cornstarch, vanilla, and a pinch of salt over medium heat, whisking constantly.
Cooking
  1. Cook the mixture, stirring constantly until it thickens and small bubbles appear at the edges.
  2. Once thick and glossy, stir in the shredded coconut and remove from heat.
  3. Pour the custard filling into the prepared pie crust, smoothing the top with a spatula.
  4. Bake for about 30–35 minutes, until the filling is set and the edges are lightly golden.
Cooling & Serving
  1. Allow the pie to cool completely on a rack. Sprinkle toasted coconut on top just before serving.

Notes

Tip: Choose good-quality coconut milk and let the eggs sit out for 15 minutes for better blending. For variations, fold in rum, cardamom, or lime zest.