Coconut egg custard pie is a simple baked dessert with a smooth filling, a sweet coconut finish, and the kind of old-fashioned comfort that works well for family gatherings or weekend baking.
If you enjoy this style of pie, you can also compare it with our coconut custard pie recipe or our Fiji custard pie recipe for a more stovetop-style variation.
Ingredients
- 1 (9-inch) unbaked pie crust
- 1½ 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). Set out all ingredients so they’re ready to use.
In a large mixing bowl, beat the sugar, butter, and eggs together until smooth.
Mix in the flour, then gradually add the milk, about ½ cup at a time, stirring until blended. Stir in the vanilla and 1 cup of flaked coconut.
Pour the custard mixture into the unbaked pie crust. Sprinkle the remaining coconut evenly over the top.
Bake for 40–50 minutes, or until the center is set and the coconut on top is lightly golden.
Helpful Tips
- Let the pie cool fully before slicing so the custard has time to settle.
- Toast a little extra coconut for the top if you want more texture.
- Serve with lightly whipped cream if you want a softer dessert-style finish.
FAQ
Does coconut egg custard pie need to be refrigerated?
Yes. Once it has cooled, refrigerate leftovers because the filling contains eggs and milk.
How do I know when the pie is done?
The filling should look set around the edges with only a slight wobble in the center.
Can I make this pie ahead of time?
Yes. It is a good make-ahead dessert because the texture improves once it has cooled and chilled.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 417 kcal |
| Fat | 26.5 g |
| Saturated Fat | 17.2 g |
| Carbohydrates | 72.3 g |
| Protein | 4.6 g |
| Sodium | 245.8 mg |
| Cholesterol | 85.3 mg |
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