Go Back
+ servings

Coconut Custard Pie

Coconut Custard Pie is a time-tested vintage recipe that is truly one of the easiest, tastiest desserts ever.  It requires just a few simple ingredients to make, 5 minutes to prep (if using store-bought crust) and comes together with just one bowl and one whisk.  Best of all, this astonishingly easy Coconut Pie is 100% swoon worthy with its silky, chewy, coconut studded custard base and crunchy self-made coconut crust cocooned in a buttery,  For those chocolate fans out there, I’ve added optional mini chocolate chips that create a dreamy layer of rich and creamy chocolate, much like a chocolate dipped macaroon. Top the Coconut Custard Pie recipe with raspberries and no one will ever believe how easy this stunner was to make!   
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Servings 8 -10 servings


  • 3 large eggs
  • 1 cup SWEETENED flaked coconut
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted, 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)

  • berries (HIGHLY recommend raspberries)
  • ice cream
  • whipped cream


Homemade Pie Crust (Optional)

  • Prepare homemade pie crust according to directions, if using (don't bake). I find it helpful to make the crust the night before. I love my quiche pan with a removable bottom for easy slicing. If you use this pan, form the crust all the way to the top and it will slide down to meet the pie as it bakes.

Coconut Pie

  • Preheat oven to 350 degrees F. Place a rimmed baking sheet on the lowest rack to preheat with the oven.
  • Whisk eggs in a medium mixing bowl. Stir in the sugar, melted butter, vinegar, vanilla and salt, followed by the coconut; set aside.
  • Add the chocolate chips to the bottom of the unbaked pie shell in an even layer (if using). Pour the custard over the chocolate. Transfer the pie to the preheated baking sheet.
  • Bake on the lowest rack of the oven for 50 minutes to 1 hour or until a toothpick inserted into the center comes out clean without inserting into chocolate (it will still jiggle slightly). (Note: If you use a dark quiche pan like I did, then bake closer to 45 minutes). Watch the crust and cover with foil or a crust shield as needed to prevent over-browning. If you don’t use an egg wash on your crust, then you’ll definitely need to cover the edges, if you do use an egg wash, you likely won’t need to.
  • Transfer baked pie to a wire rack and let cool completely before slicing in order to set, about 3 hours. Serve plain or with berries, vanilla ice cream or whipped cream.



Possible Variations

  • Unsweetened coconut: Use 1 cup unsweetened flaked coconut and increase the sugar to 1 1/2 cups granulated sugar.
  • Other chips:  Try butterscotch, peanut butter, white chocolate, dark chocolate, etc.   Full size chocolate chips will not melt completely so blitz them in your food processor before using.
  • Make it lemony: Use 3 tablespoons lemon juice in place of vinegar and add two 2 tablespoons lemon zest. 


Let the pie cool to room temperature, wrap it in plastic wrap and refrigerate for up to 3 days.  Serve chilled or at room temperature – personal preference!  Note:  Coconut Custard Pie does not freeze well because the ingredients tend to separate and the crust becomes soggy.