Coconut Custard Pie

4 from 2 votes

Coconut Custard Pie is a dense and creamy treat made with just 7 ingredients including coconut, milk, and eggs! It’s super simple to whip up for any gathering this spring, especially for Easter dessert!

Prep Time10 mins

Cook Time55 mins

Cooling Time6 hrs

Total Time1 hr 5 mins

Course: Dessert

Cuisine: American

Servings: people

Calories: 430kcal

Author: Rebecca Hubbell

Ingredients

1 pie crust homemade or store bought
14 ounces sweetened condensed milk
3 large eggs
1/2 cup whole milk
1/2 cup coconut milk canned
1/4 teaspoon coconut extract
2 cup shredded coconut

Instructions

Prepare and par-bake the pie crust according to the recipe or package directions. Usually 375 degrees F for 10 to 12 minutes. Make sure to use a fork to poke holes all over the crust so it doesn't bubble.
Once the crust has been par-baked, make sure the oven temperature is 350 degrees F.
In a large bowl, whisk together the remaining ingredients then pour the mixture into the par-baked pie crust and bake for 35 to 45 minutes. The center should no longer jiggle when the pie is done. Check halfway through, if the crust is beginning to burn, loosely cover with aluminum foil or a crust guard.
Remove from the oven and place on a cooling rack and allow to cool completely to room temperature before cutting and serving.

Video

Notes

For even more flavor, toast your coconut prior to mixing into the filling.

Nutrition