Coconut Custard Pie

Easy to make custard pie full of toasted coconut flavor!


  • 1 unbaked pie crust
  • 2 cups 2% milk
  • 4 large eggs, room temperature
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. coconut extract
  • pinch of kosher salt
  • 1/2 cup granulated sugar
  • 2/3 cup sweetened flake coconut, divided
  • Whipped Cream for garnish, optional


  1. Preheat oven to 350 degrees F. Once oven comes to temp, Spread coconut out on a small baking sheet and toast in oven for 8 - 10 minutes, or until lightly toasted. Set aside.
  2. In small saucepan, heat milk until just scald. Take off heat. (you can also do this in the microwave). Set aside.
  3. In large bowl, whisk eggs, extracts, salt and sugar together. While continuing to whisk, add about 1/4 cup of warm milk to help temper eggs. Continue to whisk in remaining milk until combined.
  4. Pour custard mixture into pie crust. Take all but 3 TBS of the lightly toasted coconut and sprinkle onto custard. Set aside the 3 TBS of the toasted coconut for later.
  5. Bake pie in oven for 45 - 50 minutes or until the custard is set. Remove from oven and allow to cool to room temperature. Once cooled, cover with plastic wrap and place in refrigerator for at least 2 - 3 hours or overnight.
  6. Just before serving, garnish with whipped cream and sprinkle reserved toasted coconut on pie.

Yield: 8 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 50 mins.

Total time: 60 mins.