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Coconut Custard Pie: easy Tropical Dessert Recipe

Coconut Custard Pie: A Creamy Tropical Dessert Recipe
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⭐⭐⭐⭐⭐ 4.7 from 3850 votes

If you love the rich, creamy texture of custard paired with the sweet, nutty flavor of coconut, this Coconut Custard Pie is the perfect dessert for you! With a buttery graham cracker crust, a luscious coconut-infused custard filling, and a crispy toasted coconut topping, this pie is a tropical delight that’s sure to impress.

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Custard Filling:

  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 large eggs
  • ½ cup granulated sugar
  • ¼ cup cornstarch (for thickening)
  • 1 cup sweetened shredded coconut
  • 1 tsp vanilla extract

For the Topping:

  • ½ cup sweetened shredded coconut, toasted

Instructions

1. Prepare the Graham Cracker Crust

  • Preheat oven to 350°F (175°C).
  • In a bowl, mix graham cracker crumbs and sugar.
  • Pour in melted butter and stir until fully combined.
  • Press the mixture into a 9-inch pie pan, covering the bottom and sides evenly.
  • Bake for 8-10 minutes, then let it cool completely.

💡 Pro Tip: For extra crispiness, bake the crust for 12 minutes—just watch to prevent over-browning.

2. Make the Coconut Custard Filling

  • In a medium saucepan, whisk together milk, heavy cream, eggs, sugar, and cornstarch.
  • Cook over medium heat, stirring constantly, until the mixture thickens (8-10 minutes).
  • Once thick, remove from heat and stir in shredded coconut and vanilla extract.
  • Pour the custard into the cooled pie crust.

⚠ Avoid Lumps: Whisk continuously while cooking to ensure a smooth custard.

3. Toast the Coconut for Garnish

  • Spread ½ cup shredded coconut on a baking sheet.
  • Toast in the oven at 350°F (175°C) for 5-7 minutes, until golden brown.
  • Watch closely—coconut can burn quickly!

4. Assemble & Chill

  • Sprinkle the toasted coconut over the custard.
  • Refrigerate for at least 4 hours (or overnight) to fully set.
  • Slice and serve chilled for the best texture.

Notes

🔹 Use Full-Fat Dairy – Whole milk and heavy cream ensure a rich, velvety custard.
🔹 Toast Coconut Evenly – Stir halfway through toasting for even browning.
🔹 Prevent a Soggy Crust – Let the crust cool completely before adding the filling.
🔹 Storage – Keep refrigerated for up to 4 days (cover with plastic wrap).

Nutrition

Keywords: Coconut Custard Pie: easy Tropical Dessert Recipe

Find it online: https://livelydish.com/coconut-custard-pie/