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This old fashioned homemade coconut custard pie recipe requires just a few simple ingredients and bakes in just 35 minutes!
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A while back I mentioned that my mom had visited and brought with her all of her recipe books. They were jam-packed with old family recipes. It was wonderful to sit and go through them, seeing the handwriting of my grandmother and great-grandmother who passed away years ago.
As we were looking through the recipes we’d share stories and she helped me pick some favorites to share here on the blog. This Homemade Coconut Pie recipe was one she told me I just had to share. It was my great-grandmother’s favorite and once you try it, you’ll know why!
Why I love this recipe
There are so many reasons!
- It’s a time-tested vintage recipe
- This is a super sweet pie that will satisfy any sweet tooth.
- It’s incredibly easy to make, no fancy ingredients required. You might even have everything you need on hand.
- You can make it with pre-made crust or make my easy 3 ingredient pie crust, either way, it will be delicious!
Step by step
- Mix egg yolks, milk, sugar, butter, vanilla, and salt together to create the custard.
- Fold in the shredded coconut.
- Pour in a pie crust and bake for 35 minutes until nice and golden brown. The hardest part of the recipe is waiting for it to cool before cutting a slice!
Tips for best results
- You can tell this coconut pie is done when it has just a slight jiggle to it and it is golden brown on top.
- Keep it refrigerated up to 3 days
- To freeze, allow to cool completely then store in an airtight container or wrap. It keeps up to 3 months in the freezer. To eat, simply thaw overnight in the refrigerator.
I suggest unsweetened coconut in this recipe. The sweetened kind will alter the final taste. Coconut flakes will work as well as long as they are not sweetened.
Use a standard pie crust, either pre-made from the grocery store or homemade. It does not require a deep dish crust and you do not need to pre-bake the crust.
You can keep it in the refrigerator up to 3 days covered with plastic wrap. Do not store at room temperature.
In custard pies both filling and crust are baked together. Cream pies usually use a pre-baked pie shell and the fillings are cooked separately then put into the shell. Sometimes they use a whipped cream based filling that does not need to be cooked or using thickeners like gelatin instead of custard.
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If you’ve tried this recipe please comment and rate it below, I love hearing from you!Print