Coconut Custard Pie

This delicious coconut custard pie recipe is a favorite dessert for many, and with our easy-to-follow instructions, making it at home has never been easier. Impress your friends and family with this classic and tasty pie!

Course Dessert

Cuisine American

Keyword can you freeze coconut custard pie, coconut custard pie recipe, coconut egg custard pie, how to make coconut custard pie

Prep Time 40

Cook Time 50

Total Time 3 30

Servings

Calories 464kcal

Author Beth Pierce

Ingredients

Pie Crust

1 ½ cups all purpose flour
½ teaspoon salt
10 tablespoons unsalted butter cut in 1 tablespoons increments and frozen
4-6 tablespoons water

Coconut Custard Pie Filling

¾ cup granulated sugar
3 large eggs
2 cups milk, preferably whole
¼ teaspoon salt
1 ½ teaspoons vanilla extract
1 ½ cups shredded sweetened coconut

Instructions

Pulse the flour, salt, and butter several times in a food processor until small crumbs form. Add 2 tablespoons of water and pulse. Add 1 tablespoon water at a time and pulse until the dough holds when pinched together.
Pat the dough out into a disk. Wrap it in plastic wrap and chill it in the fridge for 2 hours up to overnight.
Gently roll the pie dough from the center out. Use the rolling pin to move the pie dough and tuck it into the pie pan. Trim the dough to an inch over the side, tuck it in along the edge, and flute it. Place the pie pan in the fridge.
Preheat oven to 375 degrees.
Whisk the granulated sugar, eggs, milk, salt, and vanilla extract. Stir or whisk in the coconut. Pour the mixture into the pie crust. Load it on the middle rack in the center of the oven. Bake for 45-50 minutes or until lightly browned and set.
Cool for 1-2 hours before slicing it. If desired, toast ½-1 cup of coconut and sprinkle it on the top of the baked pie. Refrigerate after 2 hours of cool down time.

Notes

Make the pie dough up to 2 days in advance. Wrap well and store it in the fridge.
Bake the pie just until the custard is set.
After baking, let the pie cool for an hour. If it is going to be longer than an hour, store the pie in the fridge until you are ready to serve. This will make slicing so much easier.
If it has been a while since you toasted coconut. Here are three sure-fire ways to toast it.
Store the pie covered with wrap in the fridge for up to 4 days.

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