Coconut Custard Pie: A Silky Tropical Symphony πŸ₯₯πŸ₯§

Indulge your senses in a slice of paradise with our Coconut Custard Pieβ€”a culinary masterpiece that seamlessly blends the richness of custard with the exotic allure of coconut. This velvety dessert promises a symphony of tropical flavors encased in a buttery, flaky crust. Whether served as the crowning glory to a festive meal or enjoyed as a comforting treat, this pie is a journey to coconut-infused perfection.


For the Pie Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup ice water

For the Coconut Custard Filling:

  • 1 1/2 cups sweetened shredded coconut
  • 1 cup coconut milk
  • 1 cup whole milk
  • 4 large eggs
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

For the Topping:

  • Whipped cream
  • Toasted coconut flakes


  1. Prepare the Pie Crust:
  • In a food processor, pulse the flour, chilled butter, sugar, and salt until the mixture resembles coarse crumbs.
  • Gradually add ice water and pulse until the dough comes together. Shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • Roll out the chilled dough and line a pie dish. Trim and crimp the edges. Pre-bake the crust in a preheated oven at 375Β°F (190Β°C) for 10 minutes.
  1. Toast Coconut:
  • Spread sweetened shredded coconut on a baking sheet and toast until golden brown. Set aside.
  1. Prepare Coconut Custard Filling:
  • In a saucepan, heat coconut milk, whole milk, and toasted coconut until it simmers. Remove from heat and let it cool slightly.
  • In a bowl, whisk together eggs, sugar, cornstarch, and salt. Gradually add the warm coconut milk mixture, whisking continuously.
  • Return the mixture to the saucepan and cook over medium heat until it thickens. Remove from heat, stir in vanilla extract, and let it cool.
  1. Assemble and Bake:
  • Pour the coconut custard filling into the pre-baked pie crust.
  • Bake in the preheated oven for 25-30 minutes or until the custard is set and slightly golden.
  1. Cool and Garnish:
  • Allow the pie to cool completely. Refrigerate for a few hours to enhance the flavors.
  • Before serving, top with whipped cream and toasted coconut flakes.

Let the silky allure of our Coconut Custard Pie transport you to a tropical haven. With its velvety custard filling and the delightful crunch of toasted coconut, each bite is a sensory escape. Whether shared with loved ones or savored in solitude, this pie captures the essence of a sunlit getawayβ€”a perfect finale to any occasion. πŸ₯₯πŸ₯§βœ¨