Menu Enter a recipe name, ingredient, keyword...

Old-Fashioned Coconut Custard Pie


Just like the one your mama or grandma used to make! Easy peasy recipe using just a few basic ingredients.

Google Ads
Rate this recipe 4.2/5 (39 Votes)


  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • Pinch of salt
  • 2 eggs, room temperature (I used Jumbos)
  • 1 cup whole milk, warmed to lukewarm
  • 1/2 stick (1/4 c.) butter, melted and cooled to lukewarm
  • 3/4 teaspoon vanilla extract
  • 1 1/2 cups sweetened flaked coconut, plus 1/4 cup for top
  • 1 9-inch unbaked pastry pie crust (I used a frozen Pet-Ritz, thawed)



Step 1

Place a baking sheet in the oven and preheat to 350° F.

Prep pie crust for a one crust baked pie as directed on package. Set aside.

In a large mixing bowl, whisk together the sugar, flour, and salt. Whisk in eggs until well incorporated. Whisk in milk; then melted butter and vanilla. Stir in 1 1/2 cups coconut. Pour mixture into the unbaked pie shell. Sprinkle pie with enough coconut to lightly cover the top (I used about 1/4 cup). Place pie on the hot baking sheet.

Bake for 45-50 minutes, or until center of pie doesn't jiggle when you lightly shake the pan.

Cool pie on a wire rack to room temperature, then refrigerate for at least 2 hours before serving. Top with whipped cream, if desired.

You'll also love

Review this recipe

Coconut Flour Banana Bread with Maple Nut Butter Gluten-Free, High-Protein Coconut Flour Bread-Maker Bread