Coconut Pie With Creamy Custard Filling

Creamy coconut pie recipe with toasted coconut flakes baked in a prepared pie crust. Serve with whipped cream and fresh fruit at your next special gathering.

Slice of coconut custard pie on a tan plate with strawberries on the side

Coconut Pie

Today I’m sharing a creamy-dreamy pie recipe that needs to go on your must make list, especially if you are a coconut lover like me!

This pie is perfectly sweetened, yet not an overpowering treat, and the coconut flavor is subtle.

Each bite is heavenly! Let the creamy texture linger in your mouth for a full comfort dessert experience! Is there such a thing?

Yes, dessert can bring all those homey feelings to you anytime!

Baking a pie is quite simple, especially if you decide to use a pre-made crust like I did. On the other hand, if crust making is a must for you, then by all means get that dough rolling!

slice of coconut pie on a tan plate with whipped cream on the side

Freaky Friday Spring Blog Hop

This recipe is the result of an event that my friend Michaela from An Affair From the Heart hosts every 3-4 months for a group of blogging buddies.

The way it works is that Michaela secretly assigns us to one of our friends sites and we pick a recipe to cook or in this case bake from!

The idea is to share with you new recipes, and to introduce you to the talent behind foods like this coconut custard pie recipe! Today is reveal day!


Drum roll, please!!!

Debi from Life Currents

If this is the first time you are learning about Debi’s blog, then you are in for a treat!

Debi cooks a lot of foods from scratch, so you’ll find delicious homemade sauces like this Chimichurri or Hickory Smoke BBQ Sauce. Search for sauce on her site and you’ll find dozens of condiments and sauces!

Although Debi is a long time vegetarian, her husband isn’t, so you will also find Dan’s World Famous Gumbo and Crock Pot Carne Asada recipes.

I have been blog buddies with Debi for quite a few years, but it wasn’t until we were both invited to a Pinterest conference in San Francisco last year that we were able to meet in person!

In fact, we were roomies together and had a blast exploring the city and eating at some of the restaurants near our hotel. Remember that cauliflower appetizer, Debi? DELISH!

Not only is Debi a talented cook and food photographer, but she takes her camera outside of the kitchen and captures beautiful nature shots.

Check out her Facebook page for a glimpse! While you are there be sure to follow her page!

How To Make Coconut Custard Pie

This coconut pie is perfect for a special occasion like Mother’s Day as well as a just because occasion.

While searching for a recipe on Debi’s site I came across her method on how to toast coconut.

toasted coconut in a skillet

It’s simple to do and although an extra step, it really takes just a couple of minutes more to toast coconut.

Toasting coconut enhances the natural nutty flavors from the coconut flakes a bit more.

Next, place the coconut in a prepared uncooked pie crust. Place the pie plate on a baking sheet so it can easily be moved to the oven once the filling is ready.

Toasted coconut in  pie crust

Now whisk together the eggs, egg yolks, sugar, vanilla and salt together. In a separate saucepan heat the milk until hot. Add to egg mixture, then pour into the pie crust. Bake for about 35 minutes.

How To Tell When Coconut Custard Is Done?

The best way to determine if the custard is cooked is to gently wiggle the pie and if the center wobbles slightly, then the pie is ready to be removed from the oven.

Below is an example of what the “wobble” should look like. Notice that only the center moves, not the perimeter of the pie.

What To Serve Coconut Pie With

This pie is delicious without any toppings, but if you want to make it an extra special dessert add a variety of the following:

  • Whipped cream
  • Sliced strawberries
  • Blueberries
  • Raspberries
  • Extra toasted coconut flakes
coconut custard pie recipe in a blue pan

Can you Freeze Coconut Pie?

It isn’t recommended to freeze pies with a custard filling. The crust will get soggy and the custard breaks down and becomes watery when it defrosts.

This pie is best eaten within 3-4 days of baking it. Store the cooked pie in the refrigerator lightly covered with a piece of foil or saran wrap.

Fork full of custard pie on a tan plate

Is this Coconut Custard Pie Keto Friendly?

This pie is easily adaptable to low carb, keto friendly diet followers. For the crust use this low carb coconut flour pie crust.

In addition, use unsweetened coconut flakes and substitute the granulated sugar for a sugar-free alternative.

Note that you may want to increase the sweetener by a couple of tablespoons to compensate for the sugar-free coconut flakes.

Take a look at all of our Spring 2019 Freaky Friday Recipes:

Slice of coconut custard pie on a tan plate with strawberries on the side

Coconut Custard Pie Recipe

Creamy egg custard filling with toasted coconut flakes baked in a pie crust. Top with whipped cream and fresh fruit.
5 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 306kcal
Author: Sandra Shaffer


  • 1-1/4 cups shredded sweetened coconut flakes lightly toasted
  • 2 cups whole milk
  • 3 large eggs
  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon fine grain salt
  • 1 homemade or store-bought pie crust unbaked.


  • Toast coconut and set aside.
  • Preheat oven to 325F
  • Place prepared crust in a 9″ pie plate and place on a baking sheet.
  • Pour milk in a small saucepan and over medium heat bring to a simmer.
  • While heating the milk, in a large bowl whisk together the eggs, egg yolks, sugar, vanilla, and salt together.
  • Slowly add hot milk to the egg mixture, stirring until well combined. Pour custard into the prepared pie crust.
  • Bake for approximately 30-35 minutes or until the center of the custard is set, but still jiggles.
  • Remove from the oven and cool. Once at room temperature refrigerate.
  • Serve with whipped cream and fruit if desired.


Recipe by: Debi at Life Currents
Note: I used lightly sweetened coconut flakes. For a lower sugar pie granulated sugar can be substituted for a sugar-free alternative like Swerve or monkfruit.


Serving: 1g | Calories: 306kcal | Carbohydrates: 34g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 169mg | Sodium: 240mg | Fiber: 2g | Sugar: 21g


Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

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Slice of coconut custard pie on a tan plate
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  1. YUM! What a delightful pie to serve for Mother’s Day or any gathering for the family. I have a feeling this wouldn’t last long in our house…

  2. This pie looks SO good. I love coconut desserts so much and feel like it is such a great flavor for summer! Can’t wait to make this!

  3. Coconut cream is my favorite, so I can’t wait to try this custard version! The video is super helpful so I understand when done is really done, thank you!!

  4. WE love coconut cream pie, and this version looks dreamy!! You can bet your bottom dollar we will be enjoying this1!

  5. This is one of my favorites. People should make more coconut custard pies! And yes, I do remember that cauliflower appetizer! I look forward to your version of that on your blog. I love the video showing how the pie should look. That’s very helpful! Great work on this recipe!

  6. I love the toasting of the coconut idea! Im sure that adds so much to each and every bite! Cant wait to try this!