Decadent and dreamy, creamy coconut custard pies are a treat for anyone who loves rich, indulgent desserts. In this article, we’ll dive into 18 mouthwatering recipes that showcase the versatility of coconut custard pies. From classic combinations to innovative twists, each recipe is sure to satisfy your sweet tooth.
Whether you’re in the mood for something traditional or looking to mix things up with unique flavor combinations, our collection has got you covered. With a range of crust options, from almond to phyllo, and toppings that include caramelized bananas, toasted coconut, and dark chocolate ganache, there’s something for every taste and dietary preference.
So go ahead, indulge in the creamy, dreamy goodness of these coconut custard pies and discover your new favorite dessert recipe!
Classic Coconut Custard Pie with Toasted Coconut Topping
Classic Coconut Custard Pie with Toasted Coconut Topping: A rich and creamy coconut custard pie topped with a crunchy toasted coconut topping, perfect for satisfying your sweet tooth.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 3 large egg yolks
– 1 teaspoon pure vanilla extract
– 1/4 cup unsweetened shredded coconut
– 9-inch pie crust (homemade or store-bought)
– Toasted Coconut Topping (see below)
Toasted Coconut Topping:
– 1/2 cup unsweetened shredded coconut
– 2 tablespoons brown sugar
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together heavy cream, whole milk, granulated sugar, egg yolks, and vanilla extract.
3. Pour mixture into pie crust.
4. Bake for 40-45 minutes or until edges are set and center is slightly jiggly.
5. While the pie cools, toast coconut topping by spreading on a baking sheet and baking at 350°F for 5-7 minutes or until lightly browned.
6. Serve chilled with toasted coconut topping.
Cooking Time: 40-45 minutes
Vegan Coconut Custard Pie with Almond Crust
Vegan Coconut Custard Pie with Almond Crust
This creamy pie is a game-changer for coconut lovers and vegans alike. The almond crust adds a delightful crunch to the smooth, custard-like filling.
Ingredients:
For the crust:
– 1 cup almonds
– 1/4 cup maple syrup
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
For the filling:
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup granulated sugar
– 3 large egg replacers (such as flax or chia eggs)
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/4 cup unsweetened shredded coconut
Instructions:
1. Preheat oven to 350°F.
2. In a food processor, blend almonds, maple syrup, lemon juice, and salt until coarsely ground.
3. Press the mixture into the bottom and up the sides of a 9-inch springform pan.
4. In a blender or food processor, combine coconut milk, sugar, egg replacers, salt, and vanilla extract. Blend until smooth.
5. Pour the filling over the crust.
6. Sprinkle unsweetened shredded coconut on top.
7. Bake for 45-50 minutes or until the filling is set and the crust is golden brown.
Chocolate Swirl Coconut Custard Pie
A decadent dessert that combines the best of both worlds – rich chocolate and creamy coconut custard, swirled together in a flaky pie crust.
Ingredients:
– 1 cup unsalted butter, melted
– 1 3/4 cups all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/2 cup unsweetened shredded coconut
– 2 large eggs
– 1 can (14 oz) sweetened condensed milk
– 1 teaspoon vanilla extract
– 1/2 cup semisweet chocolate chips
– Whipped cream and toasted coconut flakes for garnish
Instructions:
1. Preheat oven to 350°F.
2. Roll out pie crust and place in a 9-inch pie dish.
3. In a bowl, whisk together eggs, sweetened condensed milk, and vanilla extract.
4. Pour egg mixture into pie crust.
5. Melt chocolate chips and swirl into the custard mixture with a knife or spatula.
6. Sprinkle unsweetened shredded coconut on top of the pie.
7. Bake for 40-45 minutes or until edges are golden brown and center is set.
Cooking Time: 40-45 minutes
Pineapple Coconut Custard Pie with Macadamia Crust
A tropical twist on a classic custard pie, this dessert combines the sweetness of pineapple and coconut with the crunch of macadamia nuts.
Ingredients:
– 1 cup macadamia nuts
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 can (14.5 oz) pineapple rings in syrup, drained
– 1 cup coconut cream
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Make the crust: In a bowl, combine macadamia nuts and sugar. Add melted butter and mix until well combined. Press into a 9-inch pie dish.
3. Prepare the filling: In a separate bowl, whisk together coconut cream, granulated sugar, egg yolks, and vanilla extract.
4. Assemble the pie: Arrange pineapple rings on top of the crust, leaving a 1-inch border around the edges. Pour in the custard mixture.
5. Bake for 40-45 minutes or until the filling is set and the crust is golden brown.
Cooking Time: 40-45 minutes
Spiced Coconut Custard Pie with Cardamom and Cinnamon
This rich and creamy pie is infused with the warm, aromatic flavors of cardamom and cinnamon, perfect for a cozy dessert or special occasion.
Ingredients:
– 1 cup coconut cream
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together coconut cream, sugar, egg yolks, cardamom, cinnamon, and salt until smooth.
3. Add the melted butter and whisk until fully incorporated.
4. Roll out the pie crust and place it in a 9-inch pie dish.
5. Pour the custard mixture into the pie crust.
6. Bake for 40-45 minutes or until the filling is set and the crust is golden brown.
7. Allow the pie to cool before serving.
Cooking Time: 40-45 minutes
Coconut Custard Pie with Caramelized Banana Topping
This tropical dessert combines the creamy richness of coconut custard with the sweet, caramelized flavor of bananas. The perfect treat for warm weather or any occasion.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the custard:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 cup unsweetened coconut milk
– 3 large egg yolks
– 1 teaspoon vanilla extract
For the topping:
– 3 ripe bananas, sliced
– 2 tablespoons unsalted butter
– 2 tablespoons brown sugar
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crumbs, sugar, and melted butter. Press into a pie dish.
3. Whisk together custard ingredients. Pour into the prepared crust.
4. Bake for 40-45 minutes or until set.
5. Caramelize bananas by cooking in a skillet with butter and brown sugar over medium heat until golden brown.
6. Serve warm, topped with caramelized banana slices.
Cooking Time: 45 minutes
Gluten-Free Coconut Custard Pie with Oat Flour Crust
This creamy pie combines the richness of coconut custard with a nutty oat flour crust, perfect for those with gluten intolerance or sensitivity. A delightful dessert option that’s sure to satisfy.
Ingredients:
For the Crust:
– 1 1/2 cups oat flour
– 1/4 cup unsalted butter, melted
– 1/4 cup ice-cold water
For the Custard:
– 1 can full-fat coconut milk
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare the crust: In a bowl, combine oat flour, melted butter, and ice-cold water. Mix until a dough forms.
3. Roll out the crust into a pie dish and trim excess edges.
4. Bake crust for 15 minutes.
5. Prepare the custard: Whisk together coconut milk, sugar, egg yolks, and vanilla extract.
6. Pour custard mixture into the baked pie crust and smooth top.
7. Bake for an additional 35-40 minutes or until the filling is set.
Cooking Time: Approximately 50-55 minutes
Mini Coconut Custard Pies in Phyllo Cups
Elevate your dessert game with these bite-sized treats, featuring a creamy coconut custard filling and crispy phyllo cups.
Ingredients:
– 1 package of phyllo dough (usually found in the freezer section)
– 1/2 cup unsalted butter, melted
– 1 can of full-fat coconut milk
– 1/4 cup granulated sugar
– 1 large egg yolk
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Thaw the phyllo dough according to package instructions.
3. Cut the phyllo into 12 equal squares, about 4 inches per side.
4. Place a spoonful of melted butter in the center of each square, leaving a 1/2-inch border around the edges.
5. Roll each square into a cup shape, pressing gently to seal.
6. In a separate bowl, whisk together coconut milk, sugar, egg yolk, vanilla extract, and salt until smooth.
7. Pour about 1 tablespoon of the custard mixture into each phyllo cup.
8. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Coconut Custard Pie with Passionfruit Drizzle
This unique dessert combines the richness of coconut custard with the sweet and tangy flavors of passionfruit. The result is a delightful tropical treat that’s perfect for warm weather gatherings or anytime you want to add a little excitement to your dessert routine.
Ingredients:
– 1 cup unsweetened shredded coconut
– 1/2 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 large egg yolks
– 1/2 cup passionfruit puree (see note)
– 1 tablespoon unsalted butter, melted
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together coconut, sugar, flour, and salt.
3. In a separate bowl, whisk together heavy cream, egg yolks, and passionfruit puree.
4. Pour the wet ingredients into the dry mixture and stir until combined.
5. Pour the mixture into a pie crust (homemade or store-bought) and bake for 40-45 minutes or until set.
6. Allow the pie to cool completely before serving with a drizzle of melted butter and confectioners’ sugar.
Cooking Time: 40-45 minutes
Lime-Infused Coconut Custard Pie with Graham Cracker Crust
Elevate your dessert game with this refreshing and creamy pie, perfect for warm weather gatherings. The combination of lime-infused coconut custard and crunchy graham cracker crust will surely impress.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 3 large egg yolks
– 1 cup sweetened condensed milk
– 1/2 cup heavy cream
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon vanilla extract
– 1 cup shredded coconut
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust: Mix crumbs, sugar, and melted butter in a bowl until combined. Press into a 9-inch pie dish.
3. Make the custard: Whisk together egg yolks, sweetened condensed milk, heavy cream, lime juice, and vanilla extract.
4. Pour the custard into the prepared crust and top with shredded coconut.
5. Bake for 40-45 minutes or until the edges are set and the center is slightly jiggly.
6. Let cool completely before serving.
Cooking Time: 40-45 minutes
Coconut Custard Pie with Mango Coulis
A creamy coconut custard pie filled with the sweetness of fresh mango, perfect for warm weather or any occasion that calls for a tropical treat.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the custard:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1 teaspoon vanilla extract
– 1/4 cup shredded coconut
For the mango coulis:
– 2 ripe mangos, diced
– 2 tablespoons granulated sugar
– 2 tablespoons freshly squeezed lime juice
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs, sugar, and melted butter. Press into a 9-inch pie dish.
3. In a separate bowl, whisk together cream, milk, sugar, egg yolks, and vanilla extract. Stir in shredded coconut.
4. Pour custard mixture into the prepared crust.
5. Bake for 40-45 minutes or until edges are set and center is slightly jiggly.
6. Allow pie to cool before serving with mango coulis (simply combine diced mango, sugar, and lime juice).
Cooking Time: 45 minutes
Toasted Coconut and Rum Custard Pie
This decadent pie combines the warmth of toasted coconut with the smoothness of rum custard, perfect for a unique dessert or special occasion.
Ingredients:
– 1 9-inch pie crust
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 3 large egg yolks
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
– 1/4 cup toasted coconut flakes
– 2 ounces dark rum (such as Myers’s or Gosling’s)
– Whipped cream and toasted coconut flakes for garnish
Instructions:
1. Preheat oven to 350°F.
2. In a medium saucepan, combine heavy cream, whole milk, sugar, and melted butter. Heat over medium heat until sugar dissolves.
3. In a separate bowl, whisk together egg yolks and vanilla extract. Temper the egg yolks by slowly pouring the warm cream mixture into the eggs, whisking constantly.
4. Stir in toasted coconut flakes and dark rum.
5. Pour the filling into the prepared pie crust and bake for 40-45 minutes or until the edges are set and the center is slightly jiggly.
6. Allow the pie to cool completely before serving with whipped cream and additional toasted coconut flakes, if desired.
Cooking Time: 40-45 minutes
Coconut Custard Pie with Whipped Cream and Berries
A rich and creamy pie filled with coconut custard, topped with whipped cream and fresh berries.
Ingredients:
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 3 large egg yolks
– 1/2 cup granulated sugar
– 1/2 cup heavy cream
– 1 teaspoon vanilla extract
– 1 cup heavy whipping cream
– Fresh berries (strawberries, blueberries, or raspberries)
Instructions:
1. Preheat oven to 350°F.
2. Mix crust ingredients and press into a 9-inch pie dish.
3. In a medium bowl, whisk together egg yolks, sugar, and vanilla extract.
4. Add coconut and heavy cream; mix until smooth.
5. Pour mixture into prepared crust and bake for 40-45 minutes or until filling is set.
6. Allow pie to cool completely on a wire rack.
7. Whip heavy whipping cream until stiff peaks form.
8. Top cooled pie with whipped cream and fresh berries.
Cooking Time: 40-45 minutes
Paleo Coconut Custard Pie with Cashew Crust
This creamy pie combines the rich flavors of coconut and cashews with a flaky, nutty crust, all within the realm of paleo-friendly ingredients.
Ingredients:
For the crust:
– 1 cup cashews
– 1/4 cup shredded coconut
– 1 tablespoon maple syrup
– 1/2 teaspoon salt
For the filling:
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup unsweetened coconut cream
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 2 large egg yolks
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C).
2. Make the crust: Blend cashews, coconut, maple syrup, and salt until smooth. Press into a pie dish.
3. Make the filling: Combine coconut milk, coconut cream, sweetener, egg yolks, and vanilla extract in a blender. Blend until smooth.
4. Pour filling into prepared crust and bake for 45-50 minutes or until set.
5. Chill before serving.
Cooking Time: 45-50 minutes
Coconut Custard Pie with Dark Chocolate Ganache
Coconut Custard Pie with Dark Chocolate Ganache Recipe
Savor the sweetness of coconut custard paired with the richness of dark chocolate ganache in this decadent pie.
Ingredients:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 large egg yolks
- 1 cup sweetened condensed milk
- 1/2 cup shredded coconut
- 1 teaspoon vanilla extract
- Dark chocolate ganache (recipe below)
Instructions:
- Preheat oven to 350°F. In a medium bowl, mix crumbs and sugar. Add melted butter and stir until combined.
- Press mixture into the bottom of a 9-inch pie dish. Bake for 8-10 minutes or until lightly browned.
- In a separate bowl, whisk together egg yolks, sweetened condensed milk, shredded coconut, and vanilla extract. Pour into the baked crust.
- Bake for an additional 20-25 minutes or until the filling is set.
Dark Chocolate Ganache:
- Melt 1 cup dark chocolate chips in a double boiler or microwave-safe bowl.
- Stir in 2 tablespoons heavy cream until smooth.
- Spoon ganache over the cooled pie. Refrigerate for at least 30 minutes to set.
Cooking Time: 35-40 minutes
Note: Allow the pie to cool completely before serving.
Coconut Custard Pie with Pistachio Crust
This tropical twist on a classic pie combines the rich flavors of coconut and pistachio for a unique dessert experience. The creamy custard filling is perfectly balanced by the crunchy, nutty crust.
Ingredients:
For the crust:
– 1 cup shelled pistachios
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
For the filling:
– 1 1/2 cups heavy cream
– 1/2 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 3 large egg yolks
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a food processor, blend pistachios, sugar, and salt until coarsely chopped.
3. Press the mixture into a 9-inch pie dish, forming an even layer.
4. Bake crust for 10 minutes, then set aside.
5. In a medium saucepan, combine cream, coconut, sugar, egg yolks, and vanilla extract. Cook over medium heat, stirring constantly, until thickened (about 15-20 minutes).
6. Pour the filling into the baked pie crust and smooth top.
7. Bake for an additional 25 minutes or until the filling is set.
Cooking Time: 35-40 minutes
Coconut Custard Pie with Ginger Snap Crust
Elevate your dessert game with this innovative pie that combines the warmth of ginger snaps with the creaminess of coconut custard. This unique fusion will transport your taste buds to a tropical paradise.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap cookies, crushed
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the filling:
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crushed gingersnaps, sugar, and melted butter in a bowl until well combined.
3. Press mixture into a 9-inch pie dish.
4. Bake for 8 minutes or until lightly browned.
5. In a separate bowl, whisk together coconut milk, sugar, egg yolks, vanilla extract, and salt.
6. Pour filling over baked crust.
7. Bake for an additional 40-45 minutes or until filling is set.
8. Let cool before serving.
Cooking Time: Approximately 50-55 minutes.
Coconut Custard Pie with Dulce de Leche Swirl
This rich and creamy pie combines the sweetness of coconut custard with the deep, caramel flavor of dulce de leche. Perfect for special occasions or a indulgent dessert.
Ingredients:
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 3 large egg yolks
– 1/2 cup sweetened condensed milk
– 1 cup heavy cream
– 1 teaspoon vanilla extract
– 1 cup shredded coconut
– Dulce de leche (homemade or store-bought), for swirl
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs, sugar, and melted butter in a bowl. Press into pie dish.
3. In a separate bowl, whisk together egg yolks, sweetened condensed milk, heavy cream, and vanilla extract.
4. Stir in shredded coconut.
5. Pour filling into prepared crust.
6. Bake for 40-45 minutes or until edges are set and center is slightly jiggly.
7. Allow to cool before swirling dulce de leche on top.
Cooking Time: 40-45 minutes
Summary
Indulge in the richness of coconut and custard with these decadent pie recipes! From classic to unique flavors, there’s something for everyone. Try the Classic Coconut Custard Pie with Toasted Coconut Topping or go vegan with Almond Crust. Add a twist with chocolate swirl, pineapple, or spiced fillings. Top with caramelized bananas, whipped cream and berries, or passionfruit drizzle. Go gluten-free or paleo with oat flour or cashew crusts. And don’t miss the mini phyllo cups for bite-sized indulgence! These creamy coconut custard pies are sure to satisfy your sweet tooth.
