Friends, I am really excited to bring you this coconut custard pie recipe. It’s about as old-school as old-school pie recipes get.
Simple ingredients bake up into a wonderfully custardy and delicious pie with just a hint of lemon. And here’s a secret: this is really an egg custard pie that happens to have coconut in it, so if you leave out the coconut, you’ll have a whole new pie!
If you like this traditional pie, you may also enjoy my chocolate chess pie and my sugar cream pie recipes.
Here are all of my old fashioned pie recipes.
For ease of browsing, here are all of my pie and tart recipes. Thanks for stopping by!
This post was originally sponsored by my client, Dover Publications.
Watch my coconut custard pie web story here.
What’s So Great About This Coconut Pie?
This recipe has definitely stood the test of time. By that, I mean it originally was published in a cookbook, The Epicurean, written in 1893. It doesn’t get much more traditional than that!
Other things to love:
- The ingredient list is short
- The mixing method is straightforward
- The hint of lemon brings a bit of zing to an otherwise mellow pie (and yes, you can use lime if you’d rather
Ingredients and Substitutions
Here’s what you’ll need to make this pie. It’s a short list, I promise!
- single pie crust: homemade or store-bought. No need to blind bake unless you are going to try the chocolate variation under “serving suggestions.”
- dried coconut: I prefer unsweetened to sweetened because you can more tightly control the amount of sugar in the pie. Look for “desiccated coconut.”
- eggs: Provides the setting power and makes this a custard pie. Use large eggs.
- sugar: Provides the sweetness and helps the custard set into a creamy rather than rubbery texture. Granulated works best here, but if you want a richer flavor, try light brown sugar. Just be aware the color of the finished pie will be darker
- lemon zest: Adds a bit of a floral, sweet, lemony lift to the filling. You can leave it out and add vanilla or coconut extract if you prefer
- whole milk: For a richer pie, substitute half and half or light cream. For deeper coconut flavor, use a can of full-fat coconut milk for part of the dairy.
- salt: Not in the original recipe, a touch of salt always snaps the flavors into focus
Can I Really Make This Pie Based on the Directions in The Photos?
Yes, you really can. I did.
You will probably want to read the rules through a couple of times. And note that everything is expressed in weights, so you will need an accurate kitchen scale (which you totally should already own). You will also have to trust the “feel,” especially of the dough.
I ended up only using about 3/4 of the flour and maybe half the water, and it worked out perfectly.
The Pie Dough
The recipe for the pie dough, is less of a recipe and more of a procedure.
I would recommend using a tried-and-true pie dough recipe rather than the one in the book, especially if you don’t make a lot of pie crusts.
My pate brisee recipe would work well as would rough puff pastry.
And your pie will still be great if you use a frozen or refrigerated pie crust.
How Long Does It Take to Make?
The “foundation paste” took me about 10 minutes to make, and then it rests in the fridge for about 15 minutes.
Once it rested, you roll it out (it is super easy to roll–I really loved this dough!), line the pie pan and make some sort of decorative edge.
In Ranhofer’s words, you “raise up the edges, pinch all around, and leave stand in a cool place for twenty minutes in a cool place.”
While the dough was standing in a cool place (the fridge), I mixed up the custard, which literally took maybe 5 minutes.
I let it sit until the 20 minutes were up (I actually think I gave it 30), spread a thick layer of desiccated coconut on the bottom, and then slowly strained the custard into it.
For adding a lot of coconut flavor without any additional sugar, I prefer desiccated coconut to sweetened "angel flake" coconut.
It baked about 45 minutes at 350F, and then it took awhile to cool. But I think serving it warm–not hot–is an excellent plan.
So, from start to finish without breaks (which you are allowed to take), plan on about 1 1/2-2 hours from no dough to pie out of the oven. Then add on cooling time.
How to Tell When It’s Done
Coconut custard–or any other filling really–will continue to cook once you remove it from the oven, so use an instant-read thermometer to pull it from the oven when the center reads 160F or when there is about a silver dollar-sized bit in the center that is still a little jiggly.
Storing
Any egg-based pie should be fine for a week, but my Serve Safe rules say to ditch any egg-based foods after 3 days to be on the safe side.
Some of the liquid caught up in the denatured egg proteins can start to leak out after 2-3 days, so you may end up with a bit of watery syrup in your pie pan, and that will make your crust soggy.
So, for aesthetic reasons as well as food safety reasons, you really should plan on finishing the pie off in just a couple of days.
Is There a Difference Between Coconut Custard and Coconut Cream Pie?
In short, yes.
I’ll tell you the steps in making each, and you will be able to see the difference.
To Make Custard Pie
- Line pan with pie dough
- Pour in the custard filling (eggs, sugar, flavorings, maybe some starch, etc)
- Bake until the crust is golden brown and the filling has set.
- Chill in the fridge.
To Make Cream Pie
- Line pan with pie dough and blind bake. (Fill with weights and bake until done)
- Cook your filling (eggs, sugar, flavorings, starch, etc) on the stove.
- Cool your filling to room temperature.
- Fill pie crust and top with whipped cream.
- Chill in the fridge.
The main difference between custard pie and cream pie is that custard pie filling is baked in the shell while cream pie filling is cooked on the stove and then used to fill a pre-baked crust.
I’m not going to write the foundation paste recipe up, because there is just too much variability in flour and humidity and whatnot.
Know that, if you are well-versed in pie dough making, you can rely on the photo of the recipe above and then just go by feel.
The pie itself can absolutely be made with a conventional recipe, and I have written it up for you here.
You’re going to love it. The pie is as silky as it is chewy, and vice versa. And the custard mixture can be scaled up or down–you can even bake it in a pan without a crust and cut it into squares.
This is the custard of my school childhood that the cafeteria ladies used to make and sprinkle with a bit of nutmeg. Smooth, creamy, not-too-sweet, a bit eggy, and so very comforting.
Enjoy!
Serving Suggestions
This pie, with its simple, pure flavor, would make an excellent ending to a Thanksgiving meal.
Serve it with some softly whipped cream.
For a bit of a chocolatey edge, consider blind-baking the crust, letting it cool, and then painting it with some melted dark chocolate. Once that sets up, fill the crust with your coconut and custard, and bake with a guard over the edge of the crust so it doesn’t over-brown.
Or, since coconut and chocolate go so well together, serve it with some hot fudge sauce, quick fudge sauce, or chocolate syrup.
A Note About Measurements
This is the kitchen scale that I recommend for home cooks and bakers. Using a scale will help you be more accurate and consistent in your measurements.
It is lightweight, easy to store, accurate, and very easy to use.
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
Questions?
If you have any questions about this or any other recipe or post on the site, there are a few ways to get in touch.
You can leave a comment on the post, and I’ll be back in touch within 24 hours.
If your question is more pressing, don’t hesitate to email me, and I should be back in touch within 4 hours (unless I’m asleep) or often much more quickly than that.
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Traditional Coconut Custard Pie
This traditional coconut custard pie is equal parts creamy, smooth custard and chewy coconut. So comforting and delicious, it will remind you of your grandma's pie, if your grandma was a great baker and made coconut custard pie!
Ingredients
- 1 single crust pie crust, store bought or homemade
- 3-4 oz desiccated (unsweetened) coconut
- 4 large eggs
- 4 oz granulated sugar (a generous 1/2 cup)
- zest of 1 lemon
- 1 pint milk or half and half, (2 cups)
- 1/4 teaspoon kosher salt, or to taste (I use Morton's)
Instructions
- Heat the oven to 350F and place a rack in the center.
- Line a standard pie pan with the pastry dough and crimp edges. The pie will be very full, so make sure the edge is nice and raised so the custard doesn't leak out.
- Spread a thick layer of coconut in the bottom of your lined pie pan.
- Whisk together the eggs, sugar, and lemon zest until nice and creamy. Whisk in the milk or half and half. ***The original recipe did not call for salt. I added about 1/4 teaspoon to my mixture. You can also add a bit of vanilla if you like, even though it isn't called for.***
- Strain the custard into the pie pan. The coconut will float. Use a spatula to press it down just enough to make sure it is all coated with the custard.
- Bake until set, fairly firm, and lightly golden brown on top, about 40-50 minutes.
- Let cool on a rack until barely warm before serving. Or cool completely and then chill before slicing and serving. Let stand at room temperature for 30 minutes or so for best texture and flavor.
Notes
Pie will keep in the fridge, covered, for 2-3 days.
Nutritionals calculated based on using 2 cups of whole milk as the dairy. Feel free to sub in half and half for half or all the whole milk for a richer custard, realizing that the swap will have a change on the calories and calories from fat.
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Nutrition Information
Yield 8Amount Per Serving Calories 289Saturated Fat 9gCholesterol 87mgSodium 147mgCarbohydrates 30gFiber 2gSugar 17gProtein 6g
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Dee Johnson says
I also like the Growing and Using Herbs and Spices book.
Jennifer Field says
What a great choice for adding extra flavor to all your food! Good luck, Dee!
Sandra Gutierrez says
What an amazing compendium of recipes! And that pie looks absolutely divine. Is this the same book that has the corn cheesecake recipe you featured?
Love your site, Jenni!
Sandra G
Jennifer Field says
It really is spectacular, Sandra! Actually, the corn cheesecake was inspired by a recipe my neighbor brought to our corn party. As far as I know, that one isn’t in a cookbook at all!
Thanks for visiting, and I hope you enter. Such a fabulous glimpse into the past!
Kathleen Richardson says
This recipe is a great one to raise interest in such an amazing looking cookbook. Love that it is presented conversationally makes me think of old recipe cards I would come across.
Jennifer Field says
Yes, that’s one of the things I love about the book so much! I hope you have entered the giveaway, and good luck!
SHARON MIRO says
This looks amazing…I love coconut pie.
Jennifer Field says
It’s such a simple, straightforward recipe and so good. Enjoy!
Sharyl Wolter says
Food and Drink of Mexico, would be fun to cook through.
Jennifer Field says
Oh, I imagine it would be! Good luck, Sharyl!
Jo-Anne says
can’t wait to try this recipe. Love the crust.
Jennifer Field says
It was fun to make and really beautiful to work with!
Heather says
I would love to check out the book “Old-Fashioned Homemade Ice Cream: With 58 Original Recipes”. I love to make homemade ice cream and I am always looking for new recipes!
Jennifer Field says
I’m on Team Ice Cream too! Good luck in the giveaway, Heather!
Gail Dickinson says
What a fun cookbook – history and cooking rolled into one!
Jennifer Field says
It is amazing! Such a cool glimpse (well, way more than just a glimpse with over 3500 recipes!) into how they cooked and entertained 120-150 years ago!
Rust says
The Food and Drink of Mexico by George C. Booth is another book I would enjoy owning.
Jennifer Field says
Good luck in the giveaway! Mexican food is one of my favorites. So diverse!
Susan Broughton says
I would really like the Complete Guide to Canning and Preserving
Jennifer Field says
Full of great information! Good luck, Susan. =)
Laura S says
I would also love to go through the Pennsylvania Dutch cookbook!
Jennifer Field says
Man, those Pennsylvania Dutch make some amazing comfort food, don’t they?! Good luck, Laura!
Azeem Isaahaque says
Yum! Would love a peek into Pennsylvania Dutch cookbook
Jennifer Field says
A great choice, Azeem! Love Pennsylvania Dutch cooking! Good luck! =)
Amanda Wood says
Ok, so this isn’t quiiiite a cookbook, but I did find it on the dover publishing website: Jerry Thomas’ Bartenders Guide: How to Mix All Kinds of Plain and Fancy Drinks
I have heard very fun things about this book and the old-timey recipes would be a blast to make, similar to the instructions in Epicurean 😀
Jennifer Field says
Never a bad thing to have a mixology book! Don’t forget the discount code is good only for the Cookbooks, so pick up a cookbook or two when you grab the Bartender’s guide! The Epicurean is simply fascinating. Good luck in the giveaway!
Annamarie V says
What a great selection of books, I would love to have the Cheese handbook.
Jennifer Field says
I agree–I just love their cookbook collection, Annamarie! Good luck in the giveaway.
Linda says
I would love to have Russian Cookbook by Kyra Petrovskaya.
Jennifer Field says
Fantastic! Good luck in the giveaway, Linda!
Nutmeg Nanny says
This pie is DREAMY! Also, I’m a total nerd but they have a color and cook collection of coloring books and I NEED THEM!
Jennifer Field says
(They also have paper dolls!) Good luck in the giveaway, Brandy! =)
Annette says
I’d love to also own The Soup Book: Over 800 Recipes (eBook). I wish it were a hard copy, but I’m so crazy about soup recipes that I’d make an exception.
Jennifer Field says
Wow, you could have a different soup every day for over 2 years! Good luck, Annette!
Art says
I’d like to win this book! I enjoy reading through old cookbooks!
Jennifer Field says
It is fascinating, Art. You will love it! Plus it is very heavy, so good for resistance training! =) Good luck!
Charissa F Wilson says
Hey Jenni:) I’m thinking the Original 1896 Boston Cooking-School Cook Book by Fannie Merritt Farmer. Dover really has a lot of titles! The coconut pie looks sinful!
Jennifer Field says
I have that one–that’s a great title, Charissa! The pie was excellent. I may or may not have eaten all but one piece all by myself. =) Good luck in the giveaway!
Birgit Heilig says
In addition to The Epicurean, I’d be thrilled to own Chocolate (if I don’t already — I’ve inadvertently bought doubles of some of Medrich’s other books) and the native harvest book, as I love foraging.
Jennifer Field says
How great that you’ve found so many! And the new version of Cocolat is worth having because of the updates she made to the front matter and the chocolate chart. Impressive! Best of luck in the giveaway, Birgit!
Kesha says
Yummy looking pie! The crust is beautiful! I would like the Toll House Tried and True recipe book
Jennifer Field says
The crust was fun to make! I have the Toll House book. You will love it! Good luck!
Pete Mathis says
Would love to try old recipes!
Jennifer Field says
The book is fascinating. Hard to wrap my head around 3500 recipes and all the menus and whatnot. Good luck!
Debbie Bray says
I would like Easy Christmas Crafts
Jennifer Field says
Good luck!
Maritess S says
I want and need the Complete Guide to Canning and Preserving to save on food and money.
Jennifer Field says
Good luck, Maritess!
Jeffrey says
I’d like a copy of Toll House Tried and True Recipes & Cocolat: Extraordinary Chocolate Desserts.
Jennifer Field says
I have both of those–excellent choices! Good luck in the giveaway, Jeffrey!
Julie Terry says
I would love to have the Toll house cookbook, but I would be happy with any of them as I love cookbooks.
Jennifer Field says
A wonderful choice! Good luck in the giveaway!
Juanita May says
The Pennsylvania Dutch cookbook would be my first choice, but I saw so many I would love to own!
Jennifer Field says
Good luck to you, Juanita! Dover has so many cool cookbook titles to choose from!
Georgia Beckman says
In addition to “The Epicurean”, I would love the Treasury of Great Recipes. Also The First American Cookbook.
Jennifer Field says
Treasury truly is a treasure, Georgia! Good luck in the giveaway!
karen says
Always look forward to your postings!
Jennifer Field says
Thank you! That is so nice to hear! Hope you enjoy the pie–it’s a winner, as is The Epicurean! 🙂
Beth Lee says
well how much fun is this post and recipe!! Can’t wait to make this and have a zen moment.
Jennifer Field says
Aw thanks, Beth! It was a really fun dough to work with and the filling is delicious!