How do I know when my coconut custard pie is fully cooked?

The pie is done when the top is golden brown and the center is set with just a slight jiggle. You can insert a knife or toothpick near the center — it should come out clean or with a few moist crumbs. Avoid overbaking to keep the custard silky.

Can I make coconut custard pie ahead of time?

Yes! In fact, Coconut Custard Pie tastes even better the next day. Make it up to 2 days ahead, cool completely, cover tightly, and refrigerate. This allows the flavors to deepen and the custard to firm up beautifully.

Why did my custard pie crack on top?

Cracks usually happen due to overbaking or cooling too quickly. To prevent this, remove the pie from the oven once it’s just set and allow it to cool gradually at room temperature before refrigerating. Using room temperature ingredients also helps the custard bake evenly.

Coconut Custard Pie – Best Dessert Recipe

Name: Coconut Custard Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups milk: adds creaminess and moisture to the custard base; 1 cup shredded coconut: provides tropical flavor and chewy texture; 4 eggs: helps bind the custard and gives it structure; 1 teaspoon vanilla extract: enhances flavor with a warm, sweet aroma; 1/2 cup all-purpose flour: creates a light crust and thickens the mixture; 7 tablespoons butter, melted: adds richness and flavor; 3/4 cup sugar: sweetens the custard perfectly; 1/4 teaspoon ground nutmeg: adds warm spice and aroma; Extra shredded coconut for topping (optional): adds crunch and visual appeal

Description

This Coconut Custard Pie is a creamy, nostalgic dessert made with shredded coconut, eggs, milk, and a touch of vanilla. It bakes into its own crust, offering a golden top and silky custard center. Perfect for holidays or everyday indulgence.

Ingredients

Scale

2 cups milk: adds creaminess and moisture to the custard base
1 cup shredded coconut: provides tropical flavor and chewy texture
4 eggs: helps bind the custard and gives it structure
1 teaspoon vanilla extract: enhances flavor with a warm, sweet aroma
1/2 cup all-purpose flour: creates a light crust and thickens the mixture
7 tablespoons butter, melted: adds richness and flavor
3/4 cup sugar: sweetens the custard perfectly
1/4 teaspoon ground nutmeg: adds warm spice and aroma
Extra shredded coconut for topping (optional): adds crunch and visual appeal

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Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine milk, shredded coconut, eggs, vanilla extract, flour, melted butter, and sugar.
Blend the mixture until smooth using a whisk or hand mixer.
Grease and flour a 9-inch pie pan.
Pour the mixture into the prepared pie pan.
Sprinkle ground nutmeg and optional shredded coconut on top.
Bake for 45 minutes, or until the pie is set and golden brown on top.
Let the pie cool at room temperature.
Refrigerate until fully chilled before serving.

Notes

Don’t overbake — the pie should be just set in the center for a creamy texture.
Use room temperature ingredients for a smoother custard blend.
This pie is best served chilled and can be made 1–2 days ahead.
To make it gluten-free, substitute the flour with a 1:1 gluten-free baking blend.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 24g
Sodium: 160mg
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 110mg