• Prep Time: 15 minutes
  • Cooking Time: 35 minutes
  • Serves: 8

Homemade Coconut Custard Pie

  • Recipe Submitted by on

 Ingredients List

  • 1 Pie Pastry Shell
  • 3 large eggs room temperature
  • 2/3 cup organic sugar
  • 2 tablespoons all-purpose flour
  • 1 14-ounce can organic coconut milk, well stirred (not cream of coconut)
  • 1 cup whole milk
  • 1 1/2 cups unsweetened shredded coconut
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons coconut extract


In a medium bowl, whisk eggs and sugar until fluffy, about 1-2 minutes. Stir in flour. Add coconut milk, whole milk, shredded coconut salt and coconut extract. Let mixture sit for 15 minutes.
Meanwhile, preheat oven to 350°.
Pour filling into pie. If you have too much extra filling for crust you can bake separately. See notes.

Cover pie crust edges with foil or pie crust shield. Bake pie for 20 minutes. Remove foil or pie crust shield and continue baking for 25 minutes or until knife inserted near the center comes out clean.
Let pie cool completely on a wire rack before cutting. Store pie in refrigerator. Cut into 8 slices and serve with a dollop of shipped cream.

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