This all-time classic Coconut Custard Pie is just as popular today as it was a half-century ago. From its delicious creamy full-flavored filling to its flaky pie crust, this pie is to die for.

Coconut Custard Pie.

I don’t know why it has taken me so long to post this Coconut Custard Pie on my blog because it’s one of my all-time favorites and it’s so delectable! This one is for all you coconut lovers out there!

When it comes to coconut desserts it’s so hard for me to pick a favorite. I love all things coconut!! However, I realize that some people aren’t fans of coconut. Most of the feedback I get from my friends who don’t like coconut is that it’s not so much the flavor but the texture they don’t like. I truly feel sorry for them!

When I was a kid my best friend Linda had nine siblings. Each year at Easter, their grandma bought each one of them a coconut-cream egg. Guess what? None of them liked coconut. So…guess who was the happy recipient of all those coconut cream eggs? Yours truly! 🙂

I’ve tried to decide which pie is my favorite between Coconut Cream and Coconut Custard and I just can’t make a decision. They’re both that good!

The difference between Coconut Cream and Coconut Custard Pie

Coconut Cream Pie has a creamy filling that is cooked on the stovetop. Coconut, butter, and vanilla are added, and the filling is poured into a pre-baked pie crust and refrigerated.

Coconut Custard Pie starts with a partially pre-baked pie crust. The filling gets mixed, coconut is added and poured into the pie crust. Then it gets baked in the oven until the top is a light golden brown.

Coconut Custard Pie.

Why should I partially pre-bake the pie crust?

Some pie recipes such as pumpkin, custard, chess, and pecan, require partially (pre-baking) the crust. This happens frequently with recipes that are baked in a shallow pie dish.  The filling bakes quickly, not allowing the bottom crust to get baked through unless you partially pre-bake the crust first. See my full post on how to blind bake, par-bake, pre-bake a pie crust.

The picture below on the left shows a partially pre-baked crust that’s waiting to be filled with pie filling before being returned to the oven to finish baking.  As you can see, the bottom crust has lost its raw dough appearance but is still not baked through.  

The edges are stable. This is a good thing. Now you can wrap foil around the edges easier without messing them up. When the dough edges are still raw they are more fragile when covering them with foil.

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Why should I add the coconut to the empty pie crust first?

I’m glad you asked! This is a step you don’t have to do. You can choose to mix the coconut into the filling first. However, when the filling bakes the coconut tends to rise to the top. I like to place it in the bottom so that some of the coconut remains towards the bottom of the pie as it bakes.

Coconut Custard Pie.

Easy steps

  1. Make the pie dough and partially bake the pie crust.
  2. Mix the filling.
  3. Add the filling to the pie crust.
  4. Wrap the edges and bake.

Some bakers prefer toasting the coconut before adding it to the filling. To each his own here, but I prefer chewy coconut mingled throughout the creamy filling. The coconut on top of the pie will become toasted anyway.

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More delicious coconut desserts,

Triple Coconut Cake

Coconut Macaroons

Coconut Bon Bons #1

Coconut Bon Bons #2

Coconut Crunch Cake

Coconut Cream Cheese Pinwheels

Homemade Coconut Eclairs

Coconut Cloud Cake

If you make this recipe please rate it, and leave a comment below on how you liked it. I love getting your feedback! 🙂

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A slice of Coconut Custard Pie with whipped cream on a white dessert plate.

Coconut Custard Pie

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  • Author: Cindy @mycountrytable
  • Prep Time: 30 minutes
  • Cook Time: 1.5 hours
  • Total Time: 2 hours
  • Yield: 8 servings 1x
  • Category: pies
  • Method: bake
  • Cuisine: American


This Coconut Custard Pie has a delectable creamy filling with the perfect ratio of filling to coconut and it’s finished with a perfect flaky pie crust.


Units Scale

For the pie:

  • 1/2 recipe for a deep-dish pie crust. (I use this recipe).
  • 4 large eggs, room temperature
  • 1 stick (1/2 cup) unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 2/3 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup whole milk*
  • 1 cup flaked sweetened coconut

For the topping: (optional)

  • 1 cup heavy whipping cream, cold
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup powdered sugar


For the pie:

  1. Prep the pie shell:  Roll the dough out in a large circle, about 12-inches in diameter.  Fit the dough into a 9-inch pie dish.  Make sure you don’t stretch the dough.  This causes the dough to shrink later when baked.  Trim the dough to about 1/2-inch over the edge of the pie dish.  Fold the 1/2-inch of dough under and either crimp the edges with a fork or flute them.  Freeze the pie shell for 30 minutes.
  2. Par-bake the pie crust:  Preheat oven to 375 degrees.  Using a fork, dock the bottom of the pie shell. Crumple up a piece of parchment paper, (bigger than the pie dish).  Uncrumple it and place it in the pie dish.  Fill the pie dish with pie weights (store-bought ceramic, dried beans, rice, etc.).  Place the pie dish on the lowest oven rack and bake for approximately 30 minutes or until the pie shell is just set.  To test feel the crimped or forked edges of the pie crust.  If they feel firm, the pie shell is set.  Remove it from the oven and remove the pie weights from the pie shell.
  3. Make the filling:  Add all the eggs to the bowl of a stand mixer or use a hand mixer.  Mix for a few seconds on medium speed.  Add the remaining ingredients except for the coconut and mix on medium speed for about 2 minutes or until all ingredients are well combined.  Sprinkle the coconut over the bottom of the pie shell, and pour the filling over the coconut.
  4. Bake the pie:  Place foil around the edges of the pie crust.  Place the pie dish back in the oven on the lowest oven rack.  Bake the pie for 15 minutes and reduce the heat to 350 degrees.  Bake the pie for approximately 25 more minutes.  Remove the foil from around the edges and continue to bake for 15 to 20 minutes until the center is golden and puffed up, but still slightly jiggly.  Transfer the pie to a wire rack to completely cool.
  5. Serve the pie at room temperature or chilled.  Refrigerate leftovers for up to 3 days.

For the topping:

  1. Add all the ingredients to the bowl of a stand mixer fitted with the whisk attachment, (or use a hand mixer).  Mix on high speed until soft to medium peaks form, about 45 seconds with a stand mixer.  Also, if using a stand mixer, place a towel over the mixer to prevent splattering.
  2. Place dollops of whipped cream on the slices of pie when serving.  Refrigerate leftover whipped cream.


  • *If you don’t have whole milk, you can combine 2% milk and half & half or simply use 2% milk if need be.  The more butterfat in the milk, the more flavor in the pie.