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
Recipe by Gretchen's Bakery at