Classic Coconut Custard Pie made with eggs, sugar, butter, buttermilk, vanilla, coconut flakes, and a flaky homemade crust.
Table of Contents
Let’s talk about Coconut Custard Pie for a second—because this is one of those desserts I didn’t fully appreciate until I really did. You know how that goes, right? You pass it over a dozen times at family gatherings because there’s chocolate something else calling your name… and then one day, for no real reason, you take a slice. And suddenly you’re standing there thinking, Wait. Why have I been ignoring this?
That’s exactly what happened to me. This pie didn’t shout for attention. It just sat there, humble and golden, smelling like vanilla and butter and toasted coconut. And honestly? That quiet confidence is kind of its superpower.
The first time I truly noticed Coconut Custard Pie again was after a long, slightly chaotic holiday trip—too much driving, not enough sleep, the usual. Someone had made this pie “because it’s Grandpa’s favorite.” No fancy garnish. No drama. Just pie.
I took a bite mostly out of politeness… and then took another because, wow. It tasted like slowing down. Like kitchens that smell warm instead of rushed. Like the kind of dessert that assumes you’ll sit for a minute and actually enjoy it.
Is it my always my first choice? Maybe not. But when I’m in the mood for something comforting and familiar, this pie hits differently. In the best way.
Why you’ll Love this Coconut Custard Pie?
Here’s the thing about Coconut Custard Pie—it hasn’t changed much over the years, and that’s kind of the point. The custard is creamy without being heavy. The coconut is sweet but not aggressive. The crust flakes just enough to remind you why homemade matters… even if you’re not totally sure you nailed it perfectly this time.
And I love that it doesn’t try to be trendy. No wild toppings. No dramatic layers. Just a solid, dependable pie that quietly wins people over bite by bite. Sometimes that’s better than flashy, right?
Ingredient Notes
Before jumping in, here’s how I think about the ingredients in this Coconut Custard Pie—not in a textbook way, just real-life baking logic.
- Sweetened Coconut Flakes
These show up twice for a reason. They add texture and that unmistakable coconut flavor without going full tropical vacation. - Butter + Shortening
Butter for flavor, shortening for structure. I used to fight this combo. Now I just accept that it works. - Eggs
Custard lives and dies by eggs. They’re doing the heavy lifting here. - Buttermilk
Adds a slight tang that keeps the filling from tasting flat. Subtle, but important. - Vanilla Extract
Not optional in my book. It ties everything together.
How to Make Coconut Custard Pie?
Making Coconut Custard Pie is more of a slow afternoon project than a rush job—and honestly, I think that’s part of the charm.
- You start with the crust, mixing flour, salt, coconut, butter, and shortening until it looks like coarse crumbs. Add ice water just until it comes together—don’t overthink it. Chill the dough. Roll it out. Press it into the pan. Is it perfectly even? Maybe. Maybe not. That’s okay.
- Par-baking the crust feels like an extra step, but skipping it usually leads to regret later. Ask me how I know.
- The filling is straightforward: sugar, melted butter, eggs, buttermilk, vanilla, salt, and coconut. Whisk it until smooth, pour it into the crust, and bake until it’s set but still has a gentle jiggle in the center. That jiggle matters. Too firm means overbaked, and nobody wants that.
- Then comes the hardest part—waiting. Let it cool completely. I know. It smells amazing. Still worth the wait.
Storage Options
Once cooled, Coconut Custard Pie should be covered and stored in the refrigerator for up to four days. I actually think it’s better the next day—firmer, cleaner slices, deeper flavor. You can let it sit out for a bit before serving, but cold pie with coffee? Underrated.
Variations & Substitutions
Even though this is a classic, there’s room to play:
- Toast some of the coconut for deeper flavor
- Swap buttermilk for half-and-half
- Add a pinch of nutmeg or cinnamon
- Use a store-bought crust when life is busy
- Cut back on sugar slightly if you prefer less sweet
No version is “wrong.” Just different moods.
What to Serve With Coconut Custard Pie?
This Coconut Custard Pie doesn’t need much help. Whipped cream is always welcome. Vanilla ice cream works if you want contrast. Coffee balances the sweetness. Or just a fork and a quiet kitchen moment when no one’s asking you questions. That one’s my favorite.
FAQ
Is Coconut Custard Pie the same as coconut cream pie?
Not quite. Custard pie is baked with eggs. Coconut cream pie uses a cooked pudding filling.
Why did my custard crack a little?
Probably baked a bit too long. Still totally edible—and honestly, still good.
Can I make this ahead of time?
Absolutely. It actually prefers it.
If you end up making this Coconut Custard Pie, I hope it gives you that familiar, comforting feeling—the one that makes you slow down without really realizing it. And if you find yourself going back for a second slice, no judgment here. Let me know how it turns out—I really want to hear.
Coconut Custard Pie
Ingredients
Pie Crust
- ½ cup 51 g sweetened coconut flakes
- 1 ¾ cups 249 g all-purpose flour
- ¾ teaspoon kosher salt
- 5 tablespoons 75 g vegetable shortening cold and cubed
- 5 tablespoons 71 g unsalted butter cold and cubed
- ¼ cup 60 ml ice water
Custard Filling
- 1 cup 198 g granulated sugar
- 4 tablespoons 50 g unsalted butter melted
- 6 large eggs
- 1 cup 240 ml buttermilk
- 2 teaspoons vanilla extract
- ⅛ teaspoon kosher salt
- 2 cups 204 g sweetened coconut flakes
Instructions
Prepare the Coconut for the Crust
- Place ½ cup sweetened coconut flakes into a food processor or blender and process until finely chopped. Set aside.
Make the Pie Dough
- In a medium bowl, whisk together the flour, kosher salt, and chopped coconut. Add the cold butter and shortening, tossing to coat. Using a pastry cutter or fingertips, cut the fats into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Gradually add ice water, stirring with a fork, just until the dough comes together.
Chill the Dough
- Transfer the dough to a work surface and gently knead until cohesive. Shape into a 6-inch disc, wrap in plastic wrap, and refrigerate for 1 hour.
Shape the Crust
- Roll the chilled dough on a lightly floured surface into a 12-inch circle, approximately ¼-inch thick. Fit into a deep 9-inch pie dish. Trim excess dough, fold edges under, and crimp as desired. Refrigerate for 15 minutes.
Par-Bake the Crust
- Preheat the oven to 375°F (191°C). Line the crust with parchment paper and fill with pie weights or dried beans. Cover the edges with foil. Bake for 20 minutes. Remove weights and parchment, then bake an additional 5 minutes until the crust is set but not browned. Allow to cool slightly.
Prepare the Custard Filling
- In a medium bowl, whisk together granulated sugar and melted butter. Add eggs and whisk until smooth. Whisk in buttermilk, vanilla extract, and salt. Stir in coconut flakes until evenly distributed.
Assemble and Bake
- Reduce oven temperature to 350°F (177°C). Pour the custard filling into the prepared crust. Bake for 45–55 minutes, or until the custard is set and lightly golden on top. If the crust browns too quickly, loosely cover edges with foil.
Cool and Serve
- Transfer the pie to a cooling rack and allow it to cool completely before slicing. Serve as desired.
Notes
