Coconut Custard Pie

September 24, 2020
0 Stars
Photo by Erin McDowell
Author Notes

The first pie I fell in love with was coconut cream, but it was very quickly surpassed by coconut custard. The former is a cold-set pudding-like filling while the latter is creamy baked custard. Pouring the custard over a bed of coconut inside a flaky crust is a perfect way to combine the two favorites into one perfect slice. —Erin Jeanne McDowell

Watch This Recipe
Coconut Custard Pie
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Makes one 9-inch pie
  • 1 par-baked pie crust
  • 2 large (113 grams) eggs
  • 2 large (43 grams) egg yolks
  • 1/2 cup (99 grams) granulated sugar
  • 1 1/4 cups (283 grams) whole milk
  • 3/4 cup (173 grams) heavy cream
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 dash freshly grated nutmeg
  • 1 1/3 cups (113 grams) sweetened shredded coconut
In This Recipe
  1. Heat the oven to 350°F with the oven rack in the center (preferably with a baking steel or stone on it). Place the par-baked crust on a parchment-lined baking sheet.
  2. In a medium bowl, whisk the eggs, egg yolks, and sugar until the mixture lightens in color slightly, 1 to 2 minutes. Add the milk, cream, vanilla, salt, cinnamon, and nutmeg, and whisk well to combine.
  3. Gently place the coconut in the base of the pan in an even layer. Slowly pour the custard into the prepared crust. Transfer to the oven (on top of the baking steel/stone, if using). Bake until the crust is deeply golden brown and the custard is set around the outside, but still slightly jiggly in the center, 40 to 45 minutes.
  4. Let cool completely before adding any toppings of decor (if desired), slicing, and serving. Keep in the fridge until ready to serve.

See what other Food52ers are saying.

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, came out on November 10th, 2020, and my pie merch collaboration with Food52 is out now too:

1 Review

Acocceri November 27, 2020
Unless I'm missing it, the recipe calls for cinnamon but there is no amount on the ingredients list. Just wanted to flag that.