This coconut custard pie recipe gives you a creamy filling, sweet coconut flavor, and a classic dessert that feels familiar, simple, and easy to bring out for family meals or celebrations.

For a slightly different take, see our coconut egg custard pie recipe or the more island-style Fiji custard pie recipe.

This coconut custard pie has a smooth, creamy filling with toasted coconut on top for a rich, nutty finish. Serve each slice with whipped cream and a light dusting of nutmeg for a simple, comforting dessert.

Ingredients

1 (9 inch) unbaked pie crust
1 ½ cups white sugar
2 tablespoons all-purpose flour
½ cup butter
2 large eggs
1 cup milk
1 teaspoon vanilla extract
1 cup flaked coconut
1 tablespoon flaked coconut (for topping)

Directions

Preheat the oven to 350°F (175°C). Have all ingredients measured and ready.

In a large bowl, beat the sugar, butter, and eggs together on low speed until smooth.

Stir in the flour, then slowly add the milk, about ½ cup at a time, mixing until fully combined. Add the vanilla and 1 cup of flaked coconut and mix well.

Pour the custard filling into the unbaked pie crust. Sprinkle the remaining tablespoon of coconut evenly over the top.

Bake until the filling is set and the coconut is lightly toasted, about 40–50 minutes.

Helpful Tips

Do not overbake the filling or it can lose its smooth texture.
A little nutmeg on top adds a classic bakery-style finish.
Cool the pie before serving so the slices hold together better.

FAQ

Can I use sweetened coconut?
Yes, but the pie may taste sweeter, so keep that in mind if you prefer a more balanced filling.

Should coconut custard pie be served warm or chilled?
It can be served either way, but many people prefer it cooled so the custard slices neatly.

What is the difference between this and Fiji custard pie?
Fiji custard pie is often made with a stovetop custard poured over a base, while this version bakes as a full pie filling.