Coconut Custard Pie Recipe

Coconut Custard Pie

The Coconut Custard Pie Recipe is one of those pies that is so unbelievably delicious ~ but rarely made!

Why is that!??

I feel like it mostly makes an appearance around Thanksgiving or Christmas time, but not so much before, after or in between!

Coconut Custard Pie


I am here to change that and make the coconut custard pie a staple all year round!

With this new recipe twist on a traditional classic egg custard pie, the addition of coconut milk and of course flakes of sweetened coconut makes it out of this world!

For those who want to take it a step further and turn this baby into a Coconut Cream Pie! By all means, pile on that whipped cream and you have yet another fabulous twist!

(I feel like I almost did that when I dropped that hefty portion of whipped cream onto my slice for the photo! LOL  Who ever said less was more was an idiot!)

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Coconut Custard Pie Recipe
Prep time
Cook time
Total time
Prepare yourpie dough and pie shell in advance and blind bake it as shown in the video for 30 minutes on 350°F then turn the oven down to 325°F to bake the pie.
I do prefer to use a pizza stone to bake my pies click here for more
Serves: 1-8" Pie
  • Eggs large 4 (200g)
  • Egg yolks large 2 (36g)
  • Granulated Sugar ½ cup (100g)
  • Nutmeg ¼ teaspoon
  • Vanilla Extract 2 teaspoon (10ml)
  • Salt ¼ teaspoon
  • Whole Milk 2 cups (480ml)
  • Coconut Milk ½ cup (120ml)
  • Sweetened Flake Coconut 1½ cup
  • Whipped Cream for garnish *optional
  1. Combine the sugar with the nutmeg and work it through with your fingers, this ensure that the spice will incorporate into the liquids better
  2. In a large mixing bowl combine all the ingredients together and whisk until well combined
  3. Pour into the prebaked pie shell and then bake at 325° (on a pizza stone if desired) for 50 minutes or until it is set. It will be similar to baking a cheesecake, where the center will be slightly jiggly but not liquidy.
  4. Cool completely before cutting and serving with optional whipped cream and a sprinkle of nutmeg
Coconut custard pie can be served warm or cold- just be sure to allow it to cool completely before cutting.

It will keep fresh for up to 1 week in the refrigerator at all times


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  1. Hi Gretchen, I am having difficulty understanding your recipe and its conversion. I know that 1 cup is 240 ml, but for your recipe you have “Whole Milk 2 cups (240ml)”. So is it 2 cups of whole milk which is 480 ml, or is it 1 cup of whole milk which is 240?

  2. Question for you Gretchen – can I add booze to this recipe?? thought a spice rum and coconut custard – topped with toasted coconut meringue. Any guess on the amount of rum I can add without compromising the custard?


  3. Gretchen I was wondering how to make a coconut cream or coconut custard cupcake or cake filling? Any help you could give me would be greatly appreciated. 🙂

      1. Thank you so much Gretchen! I would have never thought of this. How much coconut would I add at the end?

  4. Hi dear I need some help if its possible for u , its our independent day on 14th August and I want to build a cake of Minar e Pakistan , u can look up into google images , can u plz give some idea how to cut and build it with vanilla sponge and whipped cream , looking fwd for your kind help Regards , Farhat

    1. Hi there, I do not have many decorating video and I think you are asking for a carved cake? This is not something I have done on a video.
      Im sorry Im not much help for you. but its its just standard cake filling you want I have plenty CLICK HERE

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