Our Streamlined Coconut Custard Pie Recipe Results in a Perfectly Set Custard (2024)

With a flaky golden pie crust, rich, creamy custard, and nutty toasted coconut topping, our recipe for coconut custard pie is truly a slice of Southern charm. It's a perfect dessert for the holidays or an everyday gathering. It's packed with pure coconut flavor from the coconut milk and toasted coconut flakes that are scattered on top, making it perfect for the coconut lovers in your life.

Not only is it delicious, our streamlined recipe makes this pie simple to make. Whole milk and egg yolks add body and richness to our easy one-pot custard, while full-fat coconut milk is responsible for the pie’s overall flavor. This dessert really is as easy as pie, thanks to our foolproof coconut custard. It’s as simple as a custard can be, and slices perfectly when chilled.

Foolproof Coconut Custard

Custard and pudding might look similar, but the ingredients and techniques used are a little different. Custard is usually made using eggs as a thickener, while pudding is thickened with starch, like flour or cornstarch. Our coconut custard pie recipe uses a combination of egg yolks and cornstarch to make the perfect custard-pudding hybrid. You don't need to worry about tempering the eggs into this custard. The cornstarch helps stabilize the mixture, while egg yolks add richness and body.

The best part is that it all happens in one saucepan. Add the ingredients one by one and cook over a moderate heat and you’re guaranteed to have silky smooth custard every time. Make sure to whisk often to avoid clumps from forming.

The Best Dough for Coconut Custard Pie

Our go-to recipe for this coconut custard pie is an all-butter pie crust. A few simple ingredients are pulsed together in a food processor to create a perfectly flaky and tender pie crust. Pockets of butter expand as the crust bakes and create the most perfect texture.

Tips for Working With Pie Dough

1. Start with cold ingredients. Chilled butter and ice-cold water keep the dough as flaky as possible. If you want to take it one step further, you can measure your flour and chill it for a few hours in the refrigerator before using it.
2. Don't overwork the dough. When you add the butter to the dry ingredients, mix it just until the butter is the size of large peas. When you add the water, mix the dough just until it clumps together when pressed between your fingers.
3. Keep the dough cold as you work. If the dough feels warm or sticky at any point, pop it into the refrigerator or freezer for a few minutes until it firms up again. Cold dough is less likely to crack or have holes when it bakes.

Blind Baking the Pie Crust

Baking a pie crust before adding the filling and baking again is called blind baking. Lining unbaked crust with aluminum foil or parchment paper and filling it with pie weights or dried beans prevents the crust from puffing up as it bakes. Cook with the pie weights until the crust is dry and golden.

Let the pie weights or dried beans cool and store them for the next time you bake a pie.

1. Blind bake crust:

   Preheat oven to 400°F. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Remove beans and foil; let crust cool completely, and set aside.

   

   

2. Start coconut custard:

   While crust is baking, place a fine-mesh sieve over a large bowl; set aside. In a medium saucepan (off heat), whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk, making sure to dissolve cornstarch. Whisk in coconut milk and egg yolks.

   

   

   

3. Cook custard:

   Whisking constantly, cook over medium heat until the first large bubble sputters, about 5 minutes. Reduce heat to low; cook, whisking constantly, 1 minute.

   

4. Strain custard:

   Remove pan from heat; immediately pour custard through sieve into bowl.

   

5. Pour custard into pie shell, chill:

   Pour custard from bowl into cooled crust; smooth top with a rubber spatula. Refrigerate until chilled, at least 4 hours (or loosely covered, up to 1 day).

   

6. Sprinkle with coconut for serving:

   To serve, let stand at room temperature 30 minutes, then sprinkle with coconut.

   

Storage Instructions

This pie can be loosely covered and stored in the refrigerator for up to one day.

Frequently Asked Questions

Can I freeze coconut custard pie?

Custard pies don’t take well to freezing. The dairy and eggs change texture when frozen, so we recommend you enjoy this pie soon after you make it.

What thickener should I use for coconut custard pie?

Custard is usually thickened with eggs, but ours also uses a bit of cornstarch. The combination helps the custard set perfectly and slice with ease.

Why is my custard filling runny?

If your custard is runny, this means the cornstarch hasn’t been activated. It takes a full minute for the starch to activate, so make sure you boil it long enough.

Why is my custard filling grainy?

Overcooking the custard or cooking at too high of a heat can cause the custard to curdle, creating a grainy texture. Cornstarch will help prevent this, so just take care to cook the custard at a moderate temperature.

More Custard Pie Recipes to Try:

• Sweet-Potato Custard Pie
• Raspberry Custard Pie
• Deep-Dish Pumpkin Custard Pie
• Maple Custard Pie
• Cinnamon Custard Pie
• Apple Custard Pie
• Rum-Vanilla Cream Pie
• Lemon Custard Tarts