Why You’ll Love This Recipe
Coconut Custard Pie is the perfect balance of simplicity and indulgence. With its silky, chewy coconut custard filling and a buttery, golden crust, this vintage dessert is a nostalgic treat that’s as easy to make as it is delicious. The pie comes together with minimal ingredients and just a quick whisk, making it a great choice for beginner bakers or anyone in need of a last-minute dessert. For chocolate lovers, the optional mini chocolate chips add a rich layer that elevates the pie to new heights. Top it off with fresh raspberries for a stunning, swoon-worthy dessert that will have everyone asking for the recipe!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pie:
- 3 large eggs
- 1 cup sweetened flaked coconut
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1 tablespoon lemon juice or white vinegar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3/4 cup mini semi-sweet chocolate chips (optional)
- 1 9-inch pie crust (store-bought or homemade)
For serving (optional):
- Fresh berries (raspberries are highly recommended)
- Ice cream
- Whipped cream
Instructions
1. Prepare the pie crust:
If using a homemade pie crust, prepare it according to the recipe directions (do not bake the crust). It’s helpful to make the crust the night before. If you’re using a quiche pan with a removable bottom, form the crust all the way to the top, and it will slide down to meet the pie as it bakes.
2. Make the custard:
Preheat the oven to 350°F (175°C). Place a rimmed baking sheet on the lowest rack of the oven to preheat along with the oven.
In a medium mixing bowl, whisk together the eggs. Stir in the sugar, melted butter, vinegar (or lemon juice), vanilla extract, and salt. Finally, stir in the coconut. Set the custard mixture aside.
3. Assemble the pie:
If using, sprinkle the mini chocolate chips evenly over the bottom of the unbaked pie shell. Then, pour the coconut custard mixture over the chocolate layer.
4. Bake the pie:
Transfer the pie to the preheated baking sheet on the lowest oven rack. Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean (avoid inserting the toothpick into the chocolate, as it will still be soft). If using a dark quiche pan, you may need to bake it closer to 45 minutes. Keep an eye on the crust, and if it begins to over-brown, cover the edges with foil or a crust shield.
5. Cool and serve:
Remove the pie from the oven and let it cool completely on a wire rack, about 3 hours. This step is crucial for the pie to set properly. Once cooled, slice and serve plain or with your favorite toppings such as fresh berries, vanilla ice cream, or whipped cream.
Servings and Timing
- Servings: 8-10
- Prep time: 5 minutes
- Cook time: 1 hour
- Total time: 1 hour 5 minutes (including cooling time)
Variations
- Unsweetened coconut: Use 1 cup unsweetened flaked coconut and increase the sugar to 1 1/2 cups to balance the sweetness.
- Different chips: Experiment with other types of chips, such as butterscotch, peanut butter, white chocolate, or dark chocolate. If using full-size chocolate chips, blitz them in a food processor to break them down before adding to the pie.
- Make it lemony: For a fresh citrus twist, use 3 tablespoons lemon juice in place of the vinegar and add 2 tablespoons lemon zest.
Storage/Reheating
- Storage: Let the pie cool completely to room temperature, then cover it with plastic wrap and refrigerate for up to 3 days.
- Serving: The pie can be served chilled or at room temperature, depending on your preference.
- Freezing: Coconut Custard Pie does not freeze well due to the separation of ingredients and the sogginess of the crust after freezing.
FAQs
Can I use a different type of crust?
Yes, you can use any type of pie crust—store-bought, homemade, graham cracker crust, or even an almond flour crust for a gluten-free option.
Can I use unsweetened coconut in this recipe?
Yes, you can substitute with unsweetened coconut. Just make sure to increase the sugar to 1 1/2 cups to compensate for the lack of sweetness.
How do I prevent the crust from over-browning?
If you’re using a homemade crust or if the edges of the pie are starting to over-brown, cover the edges with aluminum foil or a pie crust shield during the last 15 minutes of baking.
Can I make this pie ahead of time?
Absolutely! This pie is great for make-ahead prep. Just refrigerate it after it has completely cooled and serve within 3 days.
Can I freeze Coconut Custard Pie?
Unfortunately, this pie does not freeze well because the custard filling tends to separate and the crust becomes soggy.
What should I serve with Coconut Custard Pie?
Top the pie with fresh berries like raspberries, or serve with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Conclusion
Coconut Custard Pie is the ultimate dessert for coconut lovers. With its buttery, golden crust, sweet and chewy coconut custard filling, and the added optional chocolate chips, it’s a rich yet simple treat. This vintage recipe is both effortless to make and deliciously satisfying—perfect for holidays, dinner parties, or any occasion that calls for a crowd-pleasing dessert. Whether you serve it with fresh berries or a scoop of ice cream, it’s guaranteed to be a hit!
Coconut Custard Pie
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes (includes cooling time)
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Coconut Custard Pie is a simple yet indulgent dessert with a silky coconut custard filling in a buttery, golden crust. Optional chocolate chips add a rich twist, and it’s perfect with fresh berries, ice cream, or whipped cream.
Ingredients
3 large eggs
1 cup sweetened flaked coconut
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1 tablespoon lemon juice or white vinegar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup mini semi-sweet chocolate chips (optional)
1 9-inch pie crust (store-bought or homemade)
Fresh berries (raspberries are highly recommended, optional)
Ice cream (optional)
Whipped cream (optional)
Instructions
- Prepare the pie crust: If using a homemade pie crust, prepare it according to the recipe and refrigerate overnight. If using a quiche pan, form the crust all the way to the top.
- Make the custard: Preheat oven to 350°F (175°C). In a medium mixing bowl, whisk together eggs, sugar, melted butter, vinegar (or lemon juice), vanilla, and salt. Stir in the coconut.
- Assemble the pie: If using, sprinkle the mini chocolate chips evenly over the unbaked pie shell. Pour the coconut custard mixture over the chocolate layer.
- Bake the pie: Place the pie on a rimmed baking sheet and bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. If using a dark quiche pan, bake closer to 45 minutes.
- Cool and serve: Let the pie cool for about 3 hours on a wire rack. Slice and serve with fresh berries, whipped cream, or ice cream if desired.
Notes
For a different twist, use unsweetened coconut and increase the sugar to 1 1/2 cups.
Experiment with different chips such as butterscotch, peanut butter, or dark chocolate.
For a citrusy version, replace the vinegar with lemon juice and add lemon zest.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
