18 Delicious Coconut Custard Pie Recipes Amazing

Dive into the creamy, dreamy world of coconut custard pies with our roundup of 18 irresistible recipes that promise to delight your taste buds! Whether you’re a seasoned baker or just starting out, these pies blend the tropical flair of coconut with the smooth richness of custard for a dessert that’s sure to impress. Get ready to bookmark your favorites—each slice is a little piece of heaven!

Classic Coconut Custard Pie

There’s something irresistibly comforting about a slice of Classic Coconut Custard Pie, with its creamy filling and toasted coconut topping. It’s a dessert that feels like a hug in every bite.

Ingredients

• 1 9-inch unbaked pie crust
• 4 large eggs
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 2 cups whole milk
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut

Instructions

1. Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish and set aside.
2. In a large bowl, whisk together 4 large eggs, 1/2 cup granulated sugar, and 1/4 teaspoon salt until smooth.
3. Gradually whisk in 2 cups whole milk and 1 teaspoon vanilla extract until well combined.
4. Stir in 1 cup sweetened shredded coconut, then pour the mixture into the prepared pie crust.
5. Bake for 45 to 50 minutes, or until the custard is set and the top is lightly golden. A knife inserted near the center should come out clean.
6. Let the pie cool on a wire rack for at least 2 hours before serving. The custard will firm up as it cools.

The magic of this pie lies in its simplicity and the way the toasted coconut adds a delightful crunch to the smooth custard. It’s a testament to how few ingredients can create something so wonderfully satisfying.

Tip: For an extra coconutty flavor, toast the shredded coconut on a baking sheet at 350°F for 5-7 minutes before adding it to the custard mixture.

Vegan Coconut Custard Pie

Who says you can’t enjoy a creamy, dreamy custard pie without dairy? This Vegan Coconut Custard Pie is here to prove otherwise, with its rich flavor and silky texture that’ll have everyone asking for seconds.

Ingredients

• 1 9-inch vegan pie crust, unbaked
• 1 14-oz can full-fat coconut milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup shredded coconut, plus more for topping

Instructions

1. Preheat your oven to 350°F. Place the unbaked pie crust in a pie dish and set aside.
2. In a medium saucepan, whisk together the coconut milk, granulated sugar, cornstarch, vanilla extract, and salt over medium heat. Continue whisking until the mixture thickens to a custard consistency, about 5-7 minutes.
3. Remove from heat and stir in the shredded coconut. Pour the custard into the prepared pie crust.
4. Bake for 30 minutes, or until the custard is set and the crust is golden. Let cool to room temperature, then refrigerate for at least 2 hours before serving.
5. Sprinkle additional shredded coconut on top before serving for an extra touch of texture and flavor.

The magic of this pie lies in its simplicity and the unexpected depth of flavor from the coconut milk, making it a standout dessert that’s both vegan and utterly indulgent.

Tip: For a toasted coconut topping, sprinkle the extra shredded coconut on a baking sheet and toast at 350°F for 5-7 minutes until golden, then sprinkle over the pie before serving.

Gluten-Free Coconut Custard Pie

Dive into the creamy, dreamy world of this Gluten-Free Coconut Custard Pie, where every bite is a tropical escape to your taste buds.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 can (13.5 oz) coconut milk
• 1/2 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup shredded coconut
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F. In a food processor, combine 1 1/2 cups gluten-free all-purpose flour, 1/4 tsp salt, and diced unsalted butter. Pulse until the mixture resembles coarse crumbs.
2. Gradually add 1/4 cup ice water, pulsing until the dough comes together. Press the dough into a 9-inch pie dish, crimping the edges. Bake for 15 minutes until lightly golden.
3. In a bowl, whisk together coconut milk, 1/2 cup granulated sugar, eggs, and 1 tsp vanilla extract until smooth. Stir in 1/2 cup shredded coconut.
4. Pour the custard mixture into the pre-baked crust. Bake at 375°F for 30 minutes, or until the custard is set and the top is lightly browned.
5. Let the pie cool completely before slicing. The custard sets further as it cools, making for cleaner slices.

The magic of this pie lies in its silky custard filling, perfectly contrasted by the crunchy coconut topping and flaky crust.

Tip: For an extra coconutty flavor, toast the shredded coconut before adding it to the custard mixture.

Chocolate Coconut Custard Pie

Imagine ending your dinner on a high note with this luscious Chocolate Coconut Custard Pie, a dreamy dessert that combines rich chocolate and tropical coconut in every bite.

Ingredients

• 1 9-inch pie crust, unbaked
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 cups whole milk
• 3 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie plate and set aside.
2. In a medium saucepan, whisk together 1 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 3 tablespoons all-purpose flour, and 1/4 teaspoon salt. Gradually whisk in 2 cups whole milk until smooth.
3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, about 5-7 minutes. Remove from heat.
4. Gradually whisk half of the hot mixture into the 3 lightly beaten eggs to temper, then return everything to the saucepan. Cook for 2 more minutes, stirring constantly. Remove from heat and stir in 1 teaspoon vanilla extract.
5. Pour the custard into the prepared pie crust. Sprinkle 1 cup sweetened shredded coconut and 1/2 cup semi-sweet chocolate chips evenly over the top.
6. Bake for 25-30 minutes, or until the custard is set and the coconut is lightly toasted. Let cool on a wire rack before serving.

The magic of this pie lies in the contrast between the creamy custard and the crunchy, toasted coconut topping, making it a textural delight that’s as fun to eat as it is to make.

Tip: For an extra chocolatey version, drizzle melted chocolate over the cooled pie before serving.

Paleo Coconut Custard Pie

This Paleo Coconut Custard Pie is a dreamy, dairy-free dessert that’s surprisingly simple to whip up, offering a rich, creamy texture with a tropical twist.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut oil, melted
• 1 tbsp maple syrup
• 1/4 tsp salt
• 1 can (13.5 oz) full-fat coconut milk
• 4 large eggs
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup unsweetened shredded coconut

Instructions

1. Preheat your oven to 350°F. In a bowl, mix 1 1/2 cups almond flour, 1/4 cup melted coconut oil, 1 tbsp maple syrup, and 1/4 tsp salt until combined. Press the mixture into a 9-inch pie dish to form the crust.
2. Bake the crust for 10 minutes, then let it cool slightly.
3. In another bowl, whisk together 1 can of coconut milk, 4 eggs, 1/2 cup maple syrup, and 1 tsp vanilla extract until smooth. Stir in 1/2 cup shredded coconut.
4. Pour the custard mixture into the pre-baked crust. Bake for 35-40 minutes, or until the center is set but still slightly jiggly.
5. Let the pie cool completely before slicing. The custard will firm up as it cools.

The magic of this pie lies in its velvety custard filling, perfectly complemented by the nutty crust and the subtle crunch of toasted coconut. It’s a guilt-free indulgence that feels anything but.

Tip: For an extra coconutty flavor, toast the shredded coconut before adding it to the custard mixture.

Keto Coconut Custard Pie

This Keto Coconut Custard Pie is a dreamy, low-carb dessert that brings the tropics to your table without the guilt. Perfect for those who love a sweet treat but are watching their carb intake.

Ingredients

• 1 1/2 cups unsweetened shredded coconut
• 1/4 cup coconut flour
• 1/4 cup granulated erythritol
• 1/4 tsp salt
• 1/2 cup melted butter
• 4 large eggs
• 1 can (13.5 oz) full-fat coconut milk
• 1 tsp vanilla extract
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 350°F and grease a 9-inch pie dish.
2. In a bowl, mix 1 1/2 cups shredded coconut, 1/4 cup coconut flour, 1/4 cup erythritol, and 1/4 tsp salt. Stir in 1/2 cup melted butter until the mixture resembles wet sand. Press firmly into the pie dish to form the crust.
3. Bake the crust for 10 minutes, then let it cool slightly.
4. In another bowl, whisk 4 eggs, then blend in the can of coconut milk, 1 tsp vanilla extract, and 1/4 tsp nutmeg until smooth.
5. Pour the custard mixture over the crust and bake for 35-40 minutes, until the center is set but still slightly jiggly.
6. Let the pie cool completely before slicing. The custard firms up as it cools, creating a silky texture that contrasts beautifully with the crunchy coconut crust.

Tip: For an extra coconutty flavor, toast the shredded coconut before mixing it into the crust.

Low-Carb Coconut Custard Pie

This Low-Carb Coconut Custard Pie is a dreamy, creamy dessert that’s surprisingly simple to whip up, perfect for when you’re craving something sweet without the guilt.

Ingredients

• 1 1/2 cups unsweetened shredded coconut
• 1/4 cup coconut flour
• 1/4 cup granulated erythritol
• 1/4 teaspoon salt
• 1/2 cup melted coconut oil
• 4 large eggs
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract

Instructions

1. Preheat your oven to 350°F and lightly grease a 9-inch pie dish.
2. In a medium bowl, mix 1 1/2 cups unsweetened shredded coconut, 1/4 cup coconut flour, 1/4 cup granulated erythritol, and 1/4 teaspoon salt. Stir in 1/2 cup melted coconut oil until the mixture resembles wet sand. Press firmly into the pie dish to form the crust.
3. Bake the crust for 10 minutes, then let it cool slightly.
4. In the same bowl, whisk 4 large eggs, then blend in the can of coconut milk, 1/2 teaspoon vanilla extract, and 1/4 teaspoon almond extract until smooth.
5. Pour the custard into the pre-baked crust and bake for 30-35 minutes, until the center is set but still slightly jiggly.
6. Let the pie cool completely before slicing. The custard will firm up as it cools.

The magic of this pie lies in its lush, velvety texture and the subtle tropical flavors that make it a standout dessert any time of year.

Tip: For an extra coconutty crunch, toast a handful of shredded coconut and sprinkle it on top before serving.

Dairy-Free Coconut Custard Pie

Who says you need dairy to enjoy a creamy, dreamy custard pie? This Dairy-Free Coconut Custard Pie is a tropical twist on the classic, with a luscious texture that’ll have everyone asking for seconds.

Ingredients

• 1 9-inch unbaked pie crust (store-bought or homemade)
• 1 13.5-ounce can full-fat coconut milk
• 1/2 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup unsweetened shredded coconut

Instructions

1. Preheat your oven to 350°F. Place the unbaked pie crust in a 9-inch pie dish and crimp the edges as desired.
2. In a medium bowl, whisk together the coconut milk, 1/2 cup granulated sugar, eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth.
3. Stir in the 1/2 cup unsweetened shredded coconut, then pour the mixture into the prepared pie crust.
4. Bake for 45-50 minutes, or until the custard is set around the edges but slightly wobbly in the center.
5. Let the pie cool completely on a wire rack before slicing. This allows the custard to firm up perfectly.

The magic of this pie lies in the coconut milk, which creates an irresistibly creamy filling without a drop of dairy. It’s a showstopper that’s surprisingly simple to make!

Tip: For an extra coconutty crunch, toast the shredded coconut before adding it to the custard mixture.

Southern Style Coconut Custard Pie

Dive into the creamy, dreamy world of Southern baking with this Coconut Custard Pie, a dessert that’s as comforting as a warm hug.

Ingredients

• 1 9-inch unbaked pie crust
• 4 large eggs
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups whole milk
• 1 cup sweetened shredded coconut
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish and set aside.
2. In a large bowl, whisk together 4 large eggs, 1/2 cup granulated sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until smooth.
3. Gradually whisk in 2 cups whole milk, then stir in 1 cup sweetened shredded coconut and 1/4 cup melted unsalted butter until well combined.
4. Pour the custard mixture into the prepared pie crust. Bake at 350°F for 45-50 minutes, or until the custard is set and the top is lightly golden.
5. Let the pie cool on a wire rack for at least 1 hour before serving. This allows the custard to firm up for the perfect slice.

The magic of this pie lies in its velvety custard filling, speckled with toasted coconut for a delightful crunch in every bite.

Tip: For an extra coconutty flavor, toast the shredded coconut on a baking sheet at 350°F for 5-7 minutes before adding it to the custard mixture.

Caribbean Coconut Custard Pie

Dive into the tropical flavors of the Caribbean with this luscious Coconut Custard Pie, a creamy dessert that’s as easy to make as it is delightful to eat.

Ingredients

• 1 9-inch unbaked pie crust
• 4 large eggs
• 1 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 2 cups whole milk
• 1 cup shredded sweetened coconut
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish and set aside.
2. In a large bowl, whisk together the eggs, 1 cup granulated sugar, 1/4 tsp salt, 1 tsp vanilla extract, and 1/4 tsp ground nutmeg until smooth.
3. Gradually whisk in the whole milk until fully combined. Stir in the shredded sweetened coconut and 2 tbsp melted unsalted butter.
4. Pour the custard mixture into the prepared pie crust. Bake at 350°F for 45-50 minutes, or until the custard is set and the top is lightly golden.
5. Allow the pie to cool to room temperature before serving. This patience rewards you with a perfectly creamy texture that’s worth the wait.

The magic of this pie lies in the balance of creamy custard and the subtle crunch of toasted coconut, making every bite a mini vacation to the islands.

Tip: For an extra coconutty flavor, toast the shredded coconut lightly before adding it to the custard mixture.

Thai Coconut Custard Pie

Dive into the exotic flavors of Thailand with this creamy, dreamy Thai Coconut Custard Pie, a dessert that’s as easy to make as it is impressive to serve.

Ingredients

• 1 9-inch pre-made pie crust
• 1 cup coconut milk
• 1/2 cup granulated sugar
• 3 large eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut, toasted

Instructions

1. Preheat your oven to 350°F. Place the pie crust in a 9-inch pie dish and crimp the edges as desired.
2. In a medium bowl, whisk together 1 cup coconut milk, 1/2 cup granulated sugar, 3 large eggs, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until smooth.
3. Pour the custard mixture into the prepared pie crust. Sprinkle 1/2 cup toasted shredded coconut evenly over the top.
4. Bake at 350°F for 40-45 minutes, or until the custard is set and the top is lightly golden. A knife inserted into the center should come out clean.
5. Allow the pie to cool completely on a wire rack before slicing. This resting time ensures the custard sets perfectly for clean slices.

The magic of this pie lies in its velvety texture and the contrast between the sweet custard and the crunchy toasted coconut topping.

Tip: For an extra flavor boost, toast the shredded coconut in a dry skillet over medium heat until golden before sprinkling it on the pie.

Spiced Coconut Custard Pie

This Spiced Coconut Custard Pie is a tropical twist on the classic dessert, blending creamy coconut with warm spices for a pie that’s as comforting as it is exotic.

Ingredients

• 1 9-inch unbaked pie crust
• 4 large eggs
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups coconut milk
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut, toasted

Instructions

1. Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish and set aside.
2. In a large bowl, whisk together 4 large eggs, 1 cup granulated sugar, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves until well combined.
3. Gradually whisk in 2 cups coconut milk and 1 teaspoon vanilla extract until the mixture is smooth.
4. Pour the custard mixture into the prepared pie crust. Sprinkle 1/2 cup toasted shredded coconut evenly over the top.
5. Bake for 45 to 50 minutes, or until the custard is set and a knife inserted near the center comes out clean.
6. Allow the pie to cool on a wire rack for at least 2 hours before serving. This cooling period is crucial for the custard to set properly, ensuring each slice is perfectly creamy.

The toasted coconut topping adds a delightful crunch to the smooth custard, making every bite a perfect balance of textures.

Tip: For an extra flavor boost, toast the shredded coconut in a dry skillet over medium heat until golden brown before sprinkling it on the pie.

Coconut Custard Pie with Almond Crust

This Coconut Custard Pie with Almond Crust is a dreamy dessert that combines the tropical flavor of coconut with the nutty crunch of an almond crust, perfect for those who love a sweet treat with a bit of texture.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 can (13.5 oz) coconut milk
• 1/2 cup shredded coconut

Instructions

1. Preheat your oven to 350°F. In a bowl, mix 1 1/2 cups almond flour, 1/4 cup melted butter, 1 tablespoon sugar, and 1/4 teaspoon salt until combined. Press the mixture into a 9-inch pie dish to form the crust. Bake for 10 minutes, then set aside to cool.
2. In another bowl, whisk together 3 large eggs, 1/2 cup sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth. Gradually whisk in 1 can coconut milk until fully incorporated.
3. Pour the custard mixture into the pre-baked almond crust. Sprinkle 1/2 cup shredded coconut evenly over the top.
4. Bake at 350°F for 35-40 minutes, or until the custard is set and the top is lightly golden. Let cool before serving.

The magic of this pie lies in the contrast between the creamy custard and the crunchy almond crust, making every bite a delightful experience.

Tip: For an extra coconutty flavor, toast the shredded coconut before sprinkling it on top.

Coconut Custard Pie with Macadamia Nut Crust

Imagine slicing into a pie that combines the creamy richness of coconut custard with the crunchy, buttery delight of a macadamia nut crust. This Coconut Custard Pie is a tropical dream come true, perfect for those who love a dessert that’s both decadent and comforting.

Ingredients

• 1 1/2 cups macadamia nuts, finely ground
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 can (13.5 oz) coconut milk
• 1/2 cup shredded sweetened coconut

Instructions

1. Preheat your oven to 350°F. In a bowl, mix 1 1/2 cups finely ground macadamia nuts, 1/4 cup granulated sugar, and 1/4 cup melted unsalted butter until well combined. Press the mixture into a 9-inch pie dish, covering the bottom and sides evenly. Bake for 10 minutes, then set aside to cool.
2. In another bowl, whisk together 3 large eggs, 1/2 cup granulated sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until smooth. Gradually whisk in 1 can of coconut milk until the mixture is homogenous.
3. Pour the custard mixture into the cooled crust and sprinkle 1/2 cup shredded sweetened coconut on top. Bake at 350°F for 40-45 minutes, or until the custard is set and the top is lightly golden.
4. Allow the pie to cool to room temperature before chilling in the refrigerator for at least 2 hours. This step ensures the custard sets perfectly for slicing.

The magic of this pie lies in the contrast between the silky custard and the nutty, crisp crust, offering a symphony of textures in every bite.

Tip: For an extra toastiness, lightly toast the shredded coconut before sprinkling it on top of the custard.

Coconut Custard Pie with Graham Cracker Crust

This Coconut Custard Pie with a Graham Cracker Crust is a dreamy, creamy dessert that brings a taste of the tropics to your table with minimal fuss.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 can (13.5 oz) coconut milk
• 1 cup shredded sweetened coconut

Instructions

1. Preheat your oven to 350°F. In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch pie plate and bake for 8 minutes. Let cool.
2. In a large bowl, whisk 3 large eggs, 1/2 cup granulated sugar, 1/4 tsp salt, and 1 tsp vanilla extract until smooth. Gradually whisk in the can of coconut milk until fully incorporated.
3. Stir in 1 cup shredded sweetened coconut, then pour the filling into the cooled crust. Bake for 40-45 minutes, until the custard is set but still slightly wobbly in the center.
4. Let the pie cool to room temperature, then refrigerate for at least 4 hours before serving.

The magic of this pie lies in its contrast: a crisp, buttery crust against the silky, coconut-infused custard. It’s a showstopper that’s surprisingly simple to make.

Tip: For an extra toasty flavor, sprinkle the shredded coconut on a baking sheet and toast at 350°F for 5-7 minutes before adding to the custard.

Coconut Custard Pie with Chocolate Drizzle

This Coconut Custard Pie with Chocolate Drizzle is a dreamy dessert that combines creamy coconut filling with a rich chocolate topping for a match made in heaven.

Ingredients

• 1 9-inch pie crust, unbaked
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups coconut milk
• 1/2 cup shredded coconut
• 1/4 cup semi-sweet chocolate chips
• 1 tablespoon coconut oil

Instructions

1. Preheat your oven to 350°F. Place the unbaked pie crust in a pie dish and set aside.
2. In a large bowl, whisk together 3 large eggs, 1/2 cup granulated sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until smooth.
3. Gradually whisk in 1 1/2 cups coconut milk until fully combined. Stir in 1/2 cup shredded coconut.
4. Pour the filling into the pie crust. Bake for 45 minutes, or until the custard is set and the top is lightly golden.
5. Let the pie cool completely. In a small microwave-safe bowl, melt 1/4 cup semi-sweet chocolate chips with 1 tablespoon coconut oil in 30-second intervals, stirring until smooth.
6. Drizzle the melted chocolate over the cooled pie. Allow the chocolate to set before slicing.

The contrast between the silky custard and the crisp chocolate drizzle makes each bite irresistibly satisfying.

Tip: For an extra coconutty flavor, toast the shredded coconut before adding it to the custard mixture.

Coconut Custard Pie with Fresh Berries

This Coconut Custard Pie with Fresh Berries is a tropical twist on a classic dessert, combining creamy custard with the sweet tang of summer berries for a show-stopping finish to any meal.

Ingredients

• 1 pre-made 9-inch pie crust
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 can (13.5 oz) coconut milk
• 1/2 cup whole milk
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1 tablespoon powdered sugar (for garnish)

Instructions

1. Preheat your oven to 350°F. Place the pie crust in a 9-inch pie dish and crimp the edges as desired. Set aside.
2. In a large bowl, whisk together the eggs, granulated sugar, salt, and vanilla extract until smooth.
3. Gradually whisk in the coconut milk and whole milk until fully combined.
4. Pour the custard mixture into the prepared pie crust. Carefully transfer to the oven and bake for 45-50 minutes, or until the custard is set but still slightly wobbly in the center.
5. Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to chill.
6. Before serving, top the pie with the fresh berries and dust lightly with powdered sugar.

The magic of this pie lies in the contrast between the rich, creamy coconut custard and the bright, juicy berries, creating a dessert that’s as refreshing as it is indulgent.

Tip: For an extra tropical flair, toast some shredded coconut and sprinkle it over the berries before serving.

Coconut Custard Pie with Whipped Cream Topping

This Coconut Custard Pie with Whipped Cream Topping is a dreamy dessert that combines the tropical flavor of coconut with the creamy richness of custard, all topped with light, fluffy whipped cream.

Ingredients

• 1 9-inch unbaked pie crust
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups whole milk
• 1 cup sweetened shredded coconut
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions

1. Preheat your oven to 350°F. Place the unbaked pie crust in a 9-inch pie dish and set aside.
2. In a large bowl, whisk together the eggs, granulated sugar, salt, and vanilla extract until smooth. Gradually whisk in the whole milk until well combined. Stir in the sweetened shredded coconut.
3. Pour the custard mixture into the prepared pie crust. Bake for 45-50 minutes, or until the custard is set and the top is lightly golden. Let the pie cool completely on a wire rack.
4. While the pie cools, make the whipped cream topping. In a medium bowl, beat the heavy cream and powdered sugar with an electric mixer until stiff peaks form.
5. Spread the whipped cream over the cooled pie. Sprinkle with additional shredded coconut if desired.

The magic of this pie lies in its contrasting textures—silky custard meets crunchy coconut, all under a cloud of whipped cream. It’s a showstopper that’s surprisingly simple to make.

Tip: For an extra coconutty flavor, toast the shredded coconut before adding it to the custard mixture.

Conclusion

We hope this roundup of 18 Delicious Coconut Custard Pie Recipes has inspired your next baking adventure! Each recipe offers a unique twist on this classic dessert, perfect for any occasion. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy baking!

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