Craving a slice of coconut heaven? This Coconut Custard Pie recipe delivers all the tropical flavor you want in a rich, decadent package.

It’s a dense, creamy filling bursting with coconut goodness all topped with thick whipped cream and toasted coconut.
I’ll walk you through each step, from creating the perfect flaky crust to achieving that signature custard texture, and share some pro-baking tips to ensure your pie is a showstopper.
Coconut Custard Pie vs. Coconut Cream Pie
A custard pie uses eggs as the primary thickening agent, creating a rich, dense filling. A cream pie usually uses cornstarch or flour and eggs… But the texture is usually lighter and fluffier. While this recipe uses both eggs and cornstarch, the use of sweetened condensed milk and the proportion of ingredients makes a custard texture.
The use of sweetened condensed milk is key to the custard… It makes the coconut custard filling rich and dense. Traditional cream pies use milk or cream thickened with cornstarch and sometimes a smaller amount of eggs for richness;)
So, while it’s often called a coconut cream pie, the sweetened condensed milk and the ratio of eggs to other liquids, makes this a coconut custard pie. It’s a delicious hybrid that’s more custard than cream in the filling.

Pro Baking Tips
Chill the dough: Chilling the pie crust dough is crucial for preventing shrinkage and creating a flaky crust. Don’t skip this step!
Blind baking: For an extra-crispy crust, especially if you tend to have soggy bottoms, consider blind baking the crust before adding the filling. Line the unbaked crust with parchment paper, fill with pie weights or dried beans, and bake at 400°F for 10 minutes. Remove the weights and parchment, and bake for another 5 minutes until lightly golden. Let cool completely before adding the filling.
Cooling is key: Allow the filling to cool completely before adding the whipped cream. This prevents the whipped cream from melting.
Cold cream: Your heavy cream must be very cold for it to whip properly. Chilling the bowl and beaters also helps.
Whipping Cream: After soft peaks form, stop beating the cream immediately. Overbeating will turn the cream into butter;)
Ingredient Notes
Sweetened condensed milk: This ingredient adds sweetness and contributes to the custard-like texture. It’s a key ingredients in this type of pie.
Egg yolks: Use large egg yolks for the best results.
Toasting coconut: Keep a close eye on the coconut when toasting it… It can burn quickly. Stir it often while toasting.
Flavor variations: For a deeper coconut flavor, add 1 teaspoon of coconut extract to the filling.
Sweetness: If you find the pie too sweet, you can slightly reduce the sugar in the filling.
Troubleshooting
Runny filling: If your filling seems too runny after baking, bake till the filling is set and jiggles only slightly in the center.
Cracked pie crust: A cracked crust can be caused by too much gluten development from overworking the dough. Avoid kneading the pie crust dough.
Weepy whipped cream: To prevent weepy whipped cream, make sure the pie is completely cooled before adding the whipped cream, and use very cold heavy cream.
Serving & Storage
- Serving: This pie is best served chilled.
- Storage: Store leftover pie in the refrigerator, covered, for up to 3 days. The whipped cream might deflate slightly over time.

Creamy Coconut Custard Pie with Flaky Crust
Ingredients
For the Crust:
- 1 cup all purpose flour
- 1 tbsp granulated sugar
- 1/4 teaspoon salt
- 1/4 cup butter cold, or shortening
- 1 tablespoon cold water
- 1 tablespoon vinegar white
Coconut Custard Filling:
- 1 can sweetened condensed milk 14 ounce can
- 1 can coconut milk full-fat, 13.5 ounce can
- 3 large egg yolks
- 1/4 cup cornstarch
- 1/4 cup sugar granulated cane sugar
- 1 teaspoon vanilla extract
- 1 cup shredded coconut divided: 3/4 cup for filling, 1/4 cup for topping
For the Whipped Cream Topping
- 1 cup heavy cream (very cold)
- 2 tbsp powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make The Crust
- Combine dry ingredients: In a medium bowl, whisk together flour, sugar, and salt.
- Cut in butter or shortening: Cut in shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add wet ingredients: Stir in water and vinegar. Mix until dough just comes together.
- Chill: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Roll out: On a lightly floured surface, roll out the dough to a 12-inch circle.
- Transfer to pie plate: Gently transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
- Prick with a fork: Prick the bottom of the crust all over with a fork.
- Bake: Bake in a PREHEATED oven at 400°F (200°C) for about 12 minutes, until lightly golden brown. Let cool completely.
Make the Coconut Custard Filling
- Whisk together: In a medium bowl, whisk together sweetened condensed milk, full-fat coconut milk, egg yolks, cornstarch, sugar, and vanilla extract.
- Stir in coconut: Stir in 3/4 cup of the shredded coconut.
- Pour into crust: Pour the filling into the cooled crust.
- Bake: Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the filling is set
- Cool: Let the pie cool completely on a wire rack before serving.
Make the Whipped Cream
- Chill: Place the bowl and beaters/whisk attachment in the freezer for at least 15 minutes to get very cold.
- Combine: Pour the very cold heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract.
- Whip: Beat on medium speed until soft peaks form. (When you lift the beaters, the cream should form soft, droopy peaks that curl over.)
Toast Coconut
- Spread: Spread the remaining 1/4 cup of shredded coconut in a single layer on a baking sheet.
- Toast: Place the baking sheet in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly golden brown, stirring occasionally.
- Cool: Let the toasted coconut cool completely.
Assemble and Serve
- Top: Top the cooled pie with whipped cream
- Sprinkle: Sprinkle with the toasted coconut.
- Serve: Serve immediately and enjoy!
Notes
- Chill pie crust dough thoroughly.
- Use full-fat coconut milk.
- Cool pie completely before topping.
- Toast coconut carefully.
- For a richer flavor, add 1 tsp coconut extract to the filling.
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