18 Creamy Coconut Custard Pie Recipes Decadent

There’s something magical about the silky smooth texture of coconut custard pie that makes it the ultimate comfort dessert. Whether you’re craving a classic version or want to experiment with tropical twists, these 18 decadent recipes will transform your baking game. Get ready to discover creamy creations that will have your family begging for seconds!

Classic Coconut Custard Pie with Toasted Coconut Topping

Fabulously creamy and impossibly dreamy, this coconut custard pie is the dessert equivalent of a tropical vacation—minus the sunburn and questionable souvenir choices. It’s the kind of old-school treat that makes you wonder why you ever bothered with fussier desserts, delivering pure coconut bliss in every forkful. Get ready to whip up a slice of heaven that’s equal parts nostalgic and irresistible.

Ingredients

– 1 9-inch unbaked pie crust
– 4 large eggs
– 3/4 cup granulated sugar
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– 2 1/2 cups whole milk
– 1 cup sweetened shredded coconut
– 1/2 cup sweetened shredded coconut (for topping)

Instructions

1. Preheat your oven to 400°F and place the unbaked pie crust in a 9-inch pie dish.
2. In a large mixing bowl, whisk the eggs vigorously for 1 minute until frothy and pale yellow.
3. Add the granulated sugar and salt to the eggs, whisking for another 2 minutes until fully combined.
4. Pour in the vanilla extract and whole milk, whisking continuously until the mixture is smooth.
5. Stir in 1 cup of sweetened shredded coconut until evenly distributed throughout the custard.
6. Carefully pour the custard mixture into the unbaked pie crust, filling it to just below the rim.
7. Sprinkle the remaining 1/2 cup of sweetened shredded coconut evenly over the top of the custard.
8. Place the pie on a baking sheet and bake at 400°F for 10 minutes to set the crust.
9. Reduce the oven temperature to 350°F and continue baking for 40-45 minutes.
10. Check for doneness by gently shaking the pan—the center should have a slight jiggle while the edges are set.
11. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
12. Refrigerate the cooled pie for 4 hours or overnight before serving to allow the custard to fully set.
Who knew something so simple could deliver such spectacular results? The custard sets into a velvety-smooth texture that melts on your tongue, while the toasted coconut topping adds a delightful crunch and nutty sweetness. Serve it slightly chilled with a drizzle of caramel sauce or alongside a cup of strong coffee for the ultimate comfort dessert experience.

Vegan Coconut Custard Pie with Almond Crust

Yikes, who knew vegan could taste this decadent? This coconut custard pie is the dessert that’ll make even your dairy-loving aunt question her life choices. Get ready for a tropical flavor explosion that’s surprisingly simple to whip up!

Ingredients

– 1 ½ cups almond flour
– ¼ cup coconut oil
– 2 tbsp maple syrup
– 1 can (13.5 oz) full-fat coconut milk
– ½ cup coconut sugar
– ¼ cup cornstarch
– 1 tsp vanilla extract
– ¼ tsp salt
– ½ cup shredded coconut

Instructions

1. Preheat your oven to 350°F and grease a 9-inch pie dish.
2. Combine 1 ½ cups almond flour, ¼ cup melted coconut oil, and 2 tbsp maple syrup in a medium bowl.
3. Press the almond crust mixture firmly into the bottom and up the sides of your prepared pie dish using your fingers or the bottom of a measuring cup.
4. Bake the crust for 12 minutes at 350°F until lightly golden around the edges.
5. While the crust bakes, whisk together 1 can coconut milk, ½ cup coconut sugar, ¼ cup cornstarch, 1 tsp vanilla extract, and ¼ tsp salt in a saucepan until no lumps remain.
6. Cook the custard mixture over medium heat, whisking constantly, until it thickens to a pudding-like consistency (about 8-10 minutes).
7. Tip: Don’t walk away while the custard cooks – constant whisking prevents lumps from forming!
8. Pour the hot custard into your pre-baked almond crust and smooth the top with a spatula.
9. Sprinkle ½ cup shredded coconut evenly over the entire surface of the custard.
10. Bake the assembled pie at 350°F for 25 minutes until the coconut topping is toasted and golden.
11. Tip: For perfect slicing, let the pie cool completely at room temperature for 2 hours before serving.
12. Chill the cooled pie in the refrigerator for at least 4 hours to set completely.
13. Tip: The pie firms up beautifully overnight, making it perfect for make-ahead entertaining!

Heavenly doesn’t even begin to describe the silky coconut custard nestled in that nutty almond crust. The texture is dreamily smooth with a satisfying crunch from the toasted coconut topping. Try serving it chilled with fresh berries for a color pop, or go full tropical with grilled pineapple slices on the side!

Chocolate Swirl Coconut Custard Pie

Oh my sweet tooth, prepare to meet your match! This chocolate-swirled coconut custard pie is the dessert equivalent of finding twenty bucks in your winter coat pocket—unexpected, delightful, and guaranteed to make your day. It’s the kind of pie that looks fancy but is secretly a cinch to whip up, perfect for when you want to impress without the stress.

Ingredients

– 1 9-inch unbaked pie crust
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 tsp salt
– 3 large eggs
– 2 cups whole milk
– 1 cup sweetened shredded coconut
– 1 tsp vanilla extract
– 1/2 cup semi-sweet chocolate chips
– 1 tbsp unsalted butter

Instructions

1. Preheat your oven to 375°F.
2. Place the 9-inch unbaked pie crust in a pie dish and crimp the edges decoratively.
3. In a medium saucepan, whisk together 1 cup granulated sugar, 1/4 cup cornstarch, and 1/4 tsp salt until no lumps remain.
4. Beat 3 large eggs in a separate bowl, then gradually whisk them into the sugar mixture until smooth.
5. Slowly pour in 2 cups whole milk while whisking continuously to prevent clumping.
6. Cook the mixture over medium heat, stirring constantly with a spatula, until it thickens and bubbles gently, about 8–10 minutes. Tip: Don’t walk away—custard can scorch quickly!
7. Remove the saucepan from the heat and stir in 1 cup sweetened shredded coconut and 1 tsp vanilla extract until fully incorporated.
8. Pour the coconut custard into the prepared pie crust, spreading it evenly.
9. In a microwave-safe bowl, melt 1/2 cup semi-sweet chocolate chips and 1 tbsp unsalted butter in 30-second intervals, stirring between each, until smooth.
10. Drizzle the melted chocolate over the custard in a zigzag pattern. Tip: Use a spoon for better control over the swirls.
11. Drag a toothpick through the chocolate and custard to create marbled swirls.
12. Bake the pie for 25–30 minutes, or until the edges are set and the center jiggles slightly when shaken. Tip: Overbaking can cause cracks—pull it out when it’s still a bit wobbly!
13. Cool the pie completely on a wire rack for at least 2 hours, then refrigerate for 4 hours or until firm. Velvety custard meets rich chocolate in every slice, with toasted coconut adding a chewy contrast. Serve it chilled with a dollop of whipped cream or crumble extra chocolate on top for a decadent twist.

Pineapple Coconut Custard Pie with Macadamia Crust

Alright, folks, let’s talk about a dessert that basically screams “tropical vacation” but requires zero passport—just your trusty oven and questionable dance moves while you wait for it to bake. This creamy, dreamy creation combines the sunny sweetness of pineapple with the lush richness of coconut, all nestled in a nutty, buttery crust that might just become your new best friend.

Ingredients

• 1 1/2 cups macadamia nuts
• 1/4 cup granulated sugar
• 4 tablespoons unsalted butter, melted
• 1 cup crushed pineapple, drained
• 1 cup coconut milk
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F and grab a 9-inch pie dish.
2. Pulse 1 1/2 cups macadamia nuts in a food processor until finely ground, but stop before they turn into nut butter—crumbly is the goal here.
3. Mix the ground macadamias with 1/4 cup granulated sugar and 4 tablespoons melted unsalted butter in a medium bowl until it resembles damp sand.
4. Press the macadamia mixture firmly into the bottom and up the sides of the pie dish, using a flat-bottomed cup to even it out for a sturdy crust.
5. Bake the crust for 10 minutes at 350°F until lightly golden, then let it cool completely on a wire rack.
6. Whisk together 1 cup drained crushed pineapple, 1 cup coconut milk, 3/4 cup granulated sugar, 3 large eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon salt in a large bowl until smooth and fully combined.
7. Pour the custard filling into the cooled crust, tapping the dish gently on the counter to release any air bubbles for a silky texture.
8. Bake the pie at 350°F for 40–45 minutes, or until the center jiggles slightly but the edges are set—a toothpick inserted near the edge should come out clean.
9. Cool the pie completely on a wire rack, then refrigerate for at least 4 hours to firm up before slicing.

Now, this pie is a textural masterpiece: the crisp, nutty crust gives way to a velvety custard that’s tangy from pineapple and luxuriously creamy from coconut. Notoriously irresistible, it’s fantastic served chilled with a sprinkle of toasted coconut or a dollop of whipped cream for extra flair.

Spiced Coconut Custard Pie with Cardamom and Cinnamon

Oh my stars, get ready to meet your new favorite dessert that’s basically a cozy hug in pie form—spiced coconut custard pie with cardamom and cinnamon. This beauty is so dreamy, it’ll make you forget all your troubles (or at least your last mediocre dessert). Let’s dive in and whip up some magic!

Ingredients

– 1 9-inch pie crust
– 1 1/2 cups coconut milk
– 3/4 cup granulated sugar
– 1/4 cup cornstarch
– 4 large egg yolks
– 1 teaspoon ground cardamom
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter
– 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F and blind bake the 9-inch pie crust for 15 minutes until lightly golden; this prevents a soggy bottom.
2. In a medium saucepan, whisk together 1 1/2 cups coconut milk, 3/4 cup granulated sugar, 1/4 cup cornstarch, 4 large egg yolks, 1 teaspoon ground cardamom, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt until smooth.
3. Cook the mixture over medium heat, stirring constantly with a whisk for 5–7 minutes until it thickens to a pudding-like consistency.
4. Remove the saucepan from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until fully melted and combined.
5. Pour the custard into the pre-baked pie crust and spread it evenly with a spatula.
6. Bake the pie at 375°F for 20–25 minutes until the edges are set but the center still has a slight jiggle.
7. Cool the pie on a wire rack for 1 hour to room temperature, then refrigerate for at least 4 hours until firm.

Every slice of this pie is a creamy, spiced delight with a silky texture that melts on your tongue. Try serving it chilled with a sprinkle of toasted coconut or a drizzle of caramel for an extra wow factor—it’s the dessert that keeps on giving!

Coconut Custard Pie with Caramelized Banana Topping

Mmm, imagine a dessert so dreamy it could probably solve world peace—or at least your midweek slump. This coconut custard pie with caramelized banana topping is the tropical vacation your taste buds have been begging for, no passport required. Get ready to whip up some pure, unapologetic bliss in a crust.

Ingredients

– 1 9-inch pie crust
– 3 large eggs
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/4 tsp salt
– 2 cups whole milk
– 1 tsp vanilla extract
– 1 cup sweetened shredded coconut
– 2 tbsp unsalted butter
– 2 ripe bananas, sliced into 1/4-inch rounds
– 2 tbsp brown sugar

Instructions

1. Preheat your oven to 350°F.
2. Place the 9-inch pie crust in a pie dish and prick the bottom with a fork 5-6 times to prevent bubbling.
3. Blind bake the crust for 10 minutes until lightly golden; this ensures a crisp base that won’t get soggy.
4. In a large bowl, whisk together 3 large eggs until frothy, about 1 minute.
5. Add 1 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 tsp salt, whisking until smooth.
6. Gradually pour in 2 cups whole milk and 1 tsp vanilla extract, whisking continuously to avoid lumps.
7. Stir in 1 cup sweetened shredded coconut until evenly distributed.
8. Pour the custard mixture into the pre-baked pie crust.
9. Bake at 350°F for 45-50 minutes, or until the center jiggles slightly but the edges are set.
10. Cool the pie on a wire rack for 1 hour to room temperature.
11. Melt 2 tbsp unsalted butter in a skillet over medium heat until foamy.
12. Add 2 sliced bananas and 2 tbsp brown sugar, cooking for 3-4 minutes until caramelized and golden.
13. Arrange the caramelized bananas on top of the cooled pie.
14. Chill the pie in the refrigerator for at least 2 hours before serving to firm up the custard. Here’s the scoop: the custard is velvety and rich, while the bananas add a sticky-sweet crunch that’ll have you sneaking slices at midnight. Serve it slightly chilled with a dollop of whipped cream for an extra dose of decadence.

Gluten-Free Coconut Custard Pie with Oat Flour Crust

Brace yourselves, dessert lovers, because this gluten-free coconut custard pie is about to become your new obsession—it’s so dreamy, you’ll forget it’s even good for you. With a buttery oat flour crust that crumbles like a well-kept secret and a silky coconut filling that whispers sweet nothings, this pie is the ultimate treat for anyone dodging gluten without sacrificing flavor. Trust me, your taste buds will throw a party, and everyone’s invited!

Ingredients

– 1 1/2 cups oat flour
– 1/2 cup unsalted butter, cold and cubed
– 3 tbsp granulated sugar
– 1/4 tsp salt
– 2 large eggs
– 1 cup full-fat coconut milk
– 1/2 cup sweetened shredded coconut
– 1/4 cup honey
– 1 tsp vanilla extract
– 1/4 tsp ground nutmeg

Instructions

1. Preheat your oven to 350°F (175°C) to ensure even baking from the start.
2. Combine 1 1/2 cups oat flour, 1/2 cup cold cubed unsalted butter, 3 tbsp granulated sugar, and 1/4 tsp salt in a medium bowl.
3. Use your fingers or a pastry cutter to blend the mixture until it resembles coarse crumbs for a flaky crust.
4. Press the dough firmly into a 9-inch pie dish, covering the bottom and sides evenly.
5. Bake the crust for 12 minutes at 350°F until lightly golden; this pre-baking prevents sogginess.
6. Whisk 2 large eggs in a separate bowl until smooth and pale yellow.
7. Add 1 cup full-fat coconut milk, 1/2 cup sweetened shredded coconut, 1/4 cup honey, 1 tsp vanilla extract, and 1/4 tsp ground nutmeg to the eggs.
8. Stir the filling mixture thoroughly until all ingredients are well incorporated.
9. Pour the custard filling into the pre-baked crust, spreading it evenly with a spatula.
10. Bake the pie at 350°F for 30–35 minutes, or until the center is set and doesn’t jiggle when shaken gently.
11. Let the pie cool completely on a wire rack for at least 1 hour to firm up before slicing.
12. Chill the pie in the refrigerator for 2 hours to enhance the custard’s texture and flavor.

Creamy and comforting, this pie boasts a velvety custard that melts on your tongue, punctuated by chewy coconut shreds and a hint of warm nutmeg. Serve it chilled with a drizzle of extra honey or a sprinkle of toasted coconut for a tropical twist that’ll make any day feel like a vacation.

Mini Coconut Custard Pies in Phyllo Cups

Picture this: you’re hosting a fancy party, but your oven skills are more ‘burnt offering’ than ‘culinary masterpiece.’ Enter these ridiculously easy mini coconut custard pies in phyllo cups – they’ll have your guests thinking you graduated from pastry school while secretly knowing you just mastered the art of “assembly required.”

Ingredients

• 1 package (15 count) frozen phyllo cups
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 large eggs
• 1 can (13.5 oz) coconut milk
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 cup sweetened shredded coconut
• Whipped cream for serving

Instructions

1. Preheat your oven to 350°F and arrange the frozen phyllo cups on a baking sheet, keeping them spaced about 1 inch apart for even heating.
2. Bake the phyllo cups for 8-10 minutes until they turn golden brown and crisp, watching carefully during the last 2 minutes as they can burn quickly.
3. While the cups bake, whisk together 3/4 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt in a medium saucepan to prevent lumps in your custard.
4. Beat 2 large eggs in a separate bowl until smooth, then gradually whisk them into the dry ingredients until fully incorporated.
5. Pour in 1 can coconut milk and 1 cup whole milk, whisking constantly to create a smooth mixture before heating.
6. Cook the custard over medium heat for 6-8 minutes, stirring continuously with a spatula and scraping the bottom to prevent scorching.
7. Continue cooking until the mixture thickens noticeably and large bubbles break the surface, indicating it has reached the proper pudding consistency.
8. Remove the saucepan from heat and stir in 1 teaspoon vanilla extract until fully blended.
9. Transfer the hot custard to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming as it cools.
10. Refrigerate the custard for at least 2 hours until completely chilled and firm to the touch.
11. Toast 1/2 cup shredded coconut in a dry skillet over medium heat for 3-4 minutes, stirring frequently until lightly golden for enhanced flavor.
12. Spoon the chilled custard into the baked phyllo cups, filling them just to the rim without overflowing.
13. Top each filled cup with a pinch of toasted coconut and serve immediately or refrigerate until ready to serve.

Velvety custard nestled in crispy phyllo creates that perfect textural contrast we all secretly crave, while the toasted coconut adds a nutty crunch that plays beautifully against the creamy coconut filling. Try serving these on a tiered stand for maximum drama, or pack them in lunchboxes for a surprise treat that’ll make any Tuesday feel fancy.

Coconut Custard Pie with Passionfruit Drizzle

Zesty doesn’t even begin to cover this tropical escape in pie form—it’s like a vacation for your taste buds without the sunburn. Imagine creamy coconut custard flirting with tangy passionfruit in a flaky crust that’ll have you questioning all your previous dessert life choices. This pie is the edible equivalent of finding twenty bucks in last winter’s coat pocket.

Ingredients

• 1 9-inch pie crust
• 4 large eggs
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup sweetened shredded coconut
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup passionfruit pulp
• 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F and place the pie crust in a 9-inch pie dish, crimping the edges decoratively.
2. In a large bowl, whisk the eggs vigorously for 1 minute until pale and frothy—this incorporates air for a lighter custard.
3. Add the granulated sugar and flour to the eggs, whisking for 2 minutes until completely smooth with no lumps.
4. Gradually pour in the milk while continuously whisking to prevent curdling.
5. Stir in the shredded coconut, vanilla extract, and salt until evenly distributed.
6. Carefully pour the custard mixture into the prepared pie crust, filling it to within 1/4 inch of the rim.
7. Bake for 45-50 minutes until the center jiggles slightly but the edges are firm and golden brown.
8. Transfer the pie to a wire rack and cool completely for 3 hours—this allows the custard to set properly.
9. While the pie cools, combine passionfruit pulp and powdered sugar in a small saucepan over medium heat.
10. Simmer the passionfruit mixture for 5 minutes, stirring constantly until it thickens to a syrupy consistency.
11. Drizzle the warm passionfruit sauce over the cooled pie in a zigzag pattern using a spoon.
12. Refrigerate the finished pie for 1 hour before serving to enhance the flavors.

Yielding to temptation has never been more rewarding with this pie’s velvety custard that melts against the tropical zing of passionfruit. The toasted coconut adds delightful texture while the flaky crust provides the perfect buttery foundation. Serve it chilled with extra passionfruit drizzle and watch it disappear faster than weekend plans.

Lime-Infused Coconut Custard Pie with Graham Cracker Crust

Lime-Infused Coconut Custard Pie with Graham Cracker Crust

Let’s be real—some desserts whisper sweet nothings, but this lime-kissed coconut custard pie shouts “TROPICAL VACATION!” from the rooftops. It’s the kind of treat that makes you forget about your inbox and pretend you’re sipping something fruity on a beach, even if you’re just in your kitchen dodging laundry piles.

Ingredients

1.5 cups graham cracker crumbs
6 tbsp unsalted butter, melted
0.25 cup granulated sugar
1.5 cups full-fat coconut milk
0.75 cup granulated sugar
0.25 cup cornstarch
4 large egg yolks
0.25 cup fresh lime juice
1 tbsp lime zest
1 tsp vanilla extract
0.25 tsp salt
1 cup heavy cream
2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F.
2. Combine 1.5 cups graham cracker crumbs, 6 tbsp melted unsalted butter, and 0.25 cup granulated sugar in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
4. Bake the crust for 8 minutes at 350°F until lightly golden and fragrant, then cool completely on a wire rack.
5. In a medium saucepan, whisk together 1.5 cups full-fat coconut milk, 0.75 cup granulated sugar, 0.25 cup cornstarch, and 0.25 tsp salt until smooth.
6. Cook the coconut milk mixture over medium heat, whisking constantly, until it thickens and bubbles, about 5–7 minutes.
7. Remove the saucepan from heat and quickly whisk in 4 large egg yolks until fully incorporated to prevent curdling.
8. Return the saucepan to low heat and cook for 2 more minutes, stirring continuously, until the custard is thick and coats the back of a spoon.
9. Off the heat, stir in 0.25 cup fresh lime juice, 1 tbsp lime zest, and 1 tsp vanilla extract until well blended.
10. Pour the warm custard into the cooled graham cracker crust and smooth the top with a spatula.
11. Press plastic wrap directly onto the custard surface to prevent a skin from forming and chill the pie in the refrigerator for at least 4 hours or until set.
12. Just before serving, beat 1 cup heavy cream and 2 tbsp powdered sugar with a mixer on high speed until stiff peaks form, about 3–4 minutes.
13. Spread or pipe the whipped cream over the chilled pie.

My goodness, this pie is a textural dream—the crisp, buttery crust gives way to a velvety custard that’s tangy from the lime and lush with coconut. Serve it chilled with extra lime zest sprinkled on top for a zingy kick, or pair it with grilled pineapple for a tropical twist that’ll have everyone asking for seconds.

Coconut Custard Pie with Mango Coulis

Ridiculously dreamy and dangerously delicious, this coconut custard pie with mango coulis is the tropical vacation your taste buds have been begging for—no passport required! Imagine creamy coconut custard cradled in a buttery crust, topped with a vibrant mango sauce that screams sunshine and happiness. It’s the kind of dessert that makes you forget you ever settled for store-bought pie.

Ingredients

– 1 1/2 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 3 tablespoons ice water
– 4 large eggs
– 1 (13.5 oz) can coconut milk
– 3/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 2 ripe mangoes, peeled and pitted
– 2 tablespoons granulated sugar
– 1 tablespoon lime juice

Instructions

1. Preheat your oven to 375°F.
2. Combine 1 1/2 cups all-purpose flour, 1/2 cup cold cubed unsalted butter, 1/4 cup granulated sugar, and 1/4 teaspoon salt in a food processor.
3. Pulse the mixture until it resembles coarse crumbs.
4. Add 3 tablespoons ice water and pulse just until the dough comes together.
5. Press the dough evenly into a 9-inch pie dish and chill for 15 minutes.
6. Blind bake the crust for 15 minutes at 375°F until lightly golden.
7. Whisk together 4 large eggs, 1 can coconut milk, 3/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth.
8. Pour the custard mixture into the pre-baked crust.
9. Bake at 350°F for 35-40 minutes until the center is set but still slightly jiggly.
10. Cool the pie completely on a wire rack for at least 2 hours.
11. Blend 2 peeled and pitted mangoes, 2 tablespoons granulated sugar, and 1 tablespoon lime juice until smooth.
12. Strain the mango coulis through a fine-mesh sieve to remove any fibers.
13. Drizzle the coulis over chilled pie slices before serving.

Seriously silky and bursting with tropical vibes, this pie features a creamy custard that melts on your tongue while the mango coulis adds a bright, tangy kick. Serve it chilled with extra coulis drizzled dramatically over each slice, or get fancy with toasted coconut flakes and a sprig of mint for that Instagram-worthy moment.

Toasted Coconut and Rum Custard Pie

Virtually every dessert lover has that one pie that makes them weak in the knees, and this toasted coconut and rum custard pie is here to claim that throne with a tropical twist. Imagine a creamy, dreamy custard that whispers sweet nothings of coconut while the rum adds just enough sass to keep things interesting. It’s the kind of pie that’ll have you sneaking slices before dinner and blaming it on the cat—no judgment here!

Ingredients

– 1 9-inch pie crust
– 1 cup shredded coconut
– 4 large eggs
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 2 cups whole milk
– 1/2 cup heavy cream
– 1/4 cup dark rum
– 1 tsp vanilla extract
– 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F.
2. Spread the shredded coconut evenly on a baking sheet.
3. Toast the coconut in the oven for 5-7 minutes, stirring once, until golden brown and fragrant.
4. Remove the toasted coconut from the oven and let it cool completely.
5. In a medium bowl, whisk together the eggs, granulated sugar, cornstarch, and salt until smooth and pale yellow.
6. In a saucepan, heat the whole milk and heavy cream over medium heat until it just begins to simmer.
7. Slowly pour the hot milk mixture into the egg mixture while whisking constantly to prevent curdling.
8. Return the combined mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens and bubbles, about 5-7 minutes.
9. Remove the custard from the heat and stir in the dark rum, vanilla extract, and toasted coconut.
10. Pour the custard into the pie crust and smooth the top with a spatula.
11. Chill the pie in the refrigerator for at least 4 hours, or until set.
12. Slice and serve chilled.

Creamy, coconutty, and with a hint of rum warmth, this pie delivers a texture that’s both silky and satisfyingly substantial. For a fun twist, top slices with a sprinkle of extra toasted coconut or a drizzle of caramel sauce to really lean into the tropical vibes—it’s like a vacation in every bite!

Coconut Custard Pie with Whipped Cream and Berries

Tantalizingly tropical and dangerously delicious, this coconut custard pie is the dessert equivalent of a vacation in paradise—minus the sunburn and questionable souvenir purchases. Imagine creamy coconut custard nestled in a buttery crust, topped with billowy whipped cream and jewel-like berries that practically wink at you from the plate. It’s the kind of dessert that makes you forget you ever promised yourself you’d “eat healthier” starting tomorrow.

Ingredients

– 1 9-inch pie crust
– 4 large eggs
– 3/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 2 cups whole milk
– 1 cup sweetened shredded coconut
– 1 teaspoon vanilla extract
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– 1 cup mixed fresh berries

Instructions

1. Preheat your oven to 350°F and place the 9-inch pie crust in a pie dish.
2. In a large bowl, whisk the 4 large eggs until smooth and pale yellow.
3. Add the 3/4 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon salt to the eggs, whisking vigorously until completely combined.
4. Gradually pour in the 2 cups whole milk while continuously whisking to prevent lumps from forming.
5. Stir in the 1 cup sweetened shredded coconut and 1 teaspoon vanilla extract until evenly distributed throughout the mixture.
6. Carefully pour the custard filling into the prepared pie crust, using a spatula to scrape the bowl clean.
7. Bake at 350°F for 45-50 minutes, until the center jiggles slightly but the edges are firm and golden brown.
8. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours—this patience pays off with perfect sliceability.
9. While the pie cools, chill a metal bowl and beaters in the freezer for 15 minutes to ensure maximum volume when whipping cream.
10. Pour the 1 cup heavy whipping cream into the chilled bowl and beat on medium-high speed until soft peaks form.
11. Add the 2 tablespoons powdered sugar and continue beating until stiff peaks form, being careful not to over-whip into butter.
12. Spread the whipped cream evenly over the completely cooled pie, creating decorative swirls with the back of a spoon.
13. Arrange the 1 cup mixed fresh berries artfully over the whipped cream, pressing them gently to secure.
14. Refrigerate the assembled pie for at least 30 minutes before serving to allow the flavors to meld beautifully.

Perfectly creamy with a subtle tropical sweetness, this pie delivers a dreamy texture contrast between the silky custard and crunchy coconut. The berries add a bright, tart counterpoint that cuts through the richness, making each bite more irresistible than the last. Try serving it with extra berries on the side for dipping, or crumble some leftover crust over the top for added texture drama.

Paleo Coconut Custard Pie with Cashew Crust

Unbelievably, this pie manages to be both decadent and virtuous—a dessert that won’t make your Paleo ancestors roll over in their graves. With a crust that crumbles like a dream and a filling that’s creamier than your favorite sweater, this coconut custard creation is about to become your new kitchen obsession.

Ingredients

• 2 cups raw cashews
• 3 tablespoons coconut oil, melted
• 1 tablespoon maple syrup
• 1/4 teaspoon sea salt
• 1 can (13.5 oz) full-fat coconut milk
• 4 large eggs
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon nutmeg

Instructions

1. Preheat your oven to 350°F and grab a 9-inch pie dish.
2. Pulse 2 cups raw cashews in a food processor until they reach a fine meal consistency—this creates the perfect crumbly texture without over-processing into cashew butter.
3. Combine the cashew meal with 3 tablespoons melted coconut oil, 1 tablespoon maple syrup, and 1/4 teaspoon sea salt in a medium bowl.
4. Press the cashew mixture firmly into the bottom and up the sides of your pie dish using the flat bottom of a measuring cup for even distribution.
5. Bake the crust for 12 minutes at 350°F until lightly golden around the edges, then remove and let cool slightly while you prepare the filling.
6. Whisk together 1 can of full-fat coconut milk, 4 large eggs, 1/2 cup maple syrup, 1 teaspoon vanilla extract, and 1/4 teaspoon nutmeg in a large bowl until completely smooth—no streaks should remain.
7. Pour the custard mixture into the slightly cooled crust, being careful not to overfill.
8. Bake at 350°F for 35-40 minutes until the center jiggles slightly when shaken but the edges are set and golden.
9. Transfer the pie to a wire rack and let it cool completely to room temperature, which helps the custard set properly without cracking.
10. Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the flavors to meld and the texture to firm up.

Cool, creamy, and utterly satisfying, this pie delivers a velvety custard that melts on your tongue while the cashew crust provides the perfect nutty crunch. Consider topping slices with toasted coconut flakes or fresh berries for an extra pop of color and flavor that’ll make your dessert table the envy of every Paleo potluck.

Coconut Custard Pie with Dark Chocolate Ganache

Ridiculously dreamy and dangerously delicious, this coconut custard pie with dark chocolate ganache is the dessert that will make you the undisputed hero of any potluck or family gathering. Imagine a creamy, tropical coconut filling cuddled up with a rich, dark chocolate blanket—it’s basically a vacation for your taste buds that you don’t have to pack for. Trust me, this pie is so good it might just inspire spontaneous happy dances.

Ingredients

– 1 9-inch pie crust
– 1 cup granulated sugar
– 3 large eggs
– 1 cup coconut milk
– 1 cup heavy cream
– 1 tsp vanilla extract
– 1 cup shredded coconut
– 1 cup dark chocolate chips
– 1/2 cup heavy cream

Instructions

1. Preheat your oven to 350°F.
2. Place the 9-inch pie crust in a pie dish and prick the bottom with a fork to prevent bubbling.
3. In a large bowl, whisk together 1 cup granulated sugar and 3 large eggs until smooth and pale yellow.
4. Gradually whisk in 1 cup coconut milk, 1 cup heavy cream, and 1 tsp vanilla extract until fully combined.
5. Stir in 1 cup shredded coconut.
6. Pour the filling into the prepared pie crust.
7. Bake at 350°F for 45-50 minutes, or until the center is set and a knife inserted comes out clean.
8. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
9. For the ganache, heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer.
10. Place 1 cup dark chocolate chips in a heatproof bowl and pour the hot cream over them.
11. Let the mixture sit for 2 minutes, then whisk until smooth and glossy.
12. Pour the ganache over the cooled pie, spreading it evenly with a spatula.
13. Refrigerate the pie for at least 30 minutes to set the ganache.

Buttery, creamy, and luxuriously smooth, this pie delivers a perfect harmony of tropical coconut and deep, dark chocolate that’s downright irresistible. Serve it chilled with a sprinkle of toasted coconut on top for extra crunch, or slice it thick and pair it with a bold coffee to balance the sweetness—either way, it’s a showstopper that’ll have everyone asking for seconds.

Coconut Custard Pie with Pistachio Crust

Wondering what happens when tropical coconut dreams meet nutty pistachio perfection? This isn’t your grandma’s custard pie—unless your grandma was a flavor wizard who loved breaking rules. Get ready for a dessert that’ll have you questioning every other pie you’ve ever met.

Ingredients

– 1 1/2 cups shelled pistachios
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
– 4 large eggs
– 1 (13.5 ounce) can coconut milk
– 3/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup sweetened shredded coconut

Instructions

1. Preheat your oven to 350°F and grease a 9-inch pie plate.
2. Pulse 1 1/2 cups shelled pistachios in a food processor until finely ground but not pasty.
3. Combine ground pistachios with 1/4 cup granulated sugar in a medium bowl.
4. Stir in 6 tablespoons melted unsalted butter until the mixture resembles wet sand.
5. Press the pistachio mixture firmly into the bottom and up the sides of the prepared pie plate.
6. Bake the crust at 350°F for 12 minutes until lightly golden and fragrant.
7. Whisk 4 large eggs in a large bowl until pale and frothy.
8. Gradually whisk in 1 can coconut milk until fully incorporated.
9. Add 3/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt, whisking until smooth.
10. Stir in 1/2 cup sweetened shredded coconut.
11. Pour the custard filling into the warm crust, tapping gently to remove air bubbles.
12. Bake at 350°F for 45-50 minutes until the center jiggles slightly but the edges are set.
13. Cool the pie completely on a wire rack for at least 3 hours before slicing.
14. Refrigerate for 2 hours to firm up the custard texture.

Really, the magic happens when that silky coconut custard meets the crunchy pistachio crust—it’s like a tropical vacation in every bite. The texture contrast between the creamy filling and nutty base is downright addictive, especially when served chilled with a sprinkle of toasted coconut flakes. Trust me, this pie disappears faster than you can say “second slice please!”

Coconut Custard Pie with Ginger Snap Crust

Coconut custard pie with ginger snap crust? More like a tropical vacation in dessert form that’ll make your taste buds do the hula! This creamy, dreamy creation combines the exotic flair of coconut with the spicy kick of ginger snaps for a pie that’s anything but basic. Get ready to impress your friends, your family, and most importantly, your future self who gets to eat this masterpiece.

Ingredients

– 2 cups ginger snap crumbs
– 6 tablespoons unsalted butter, melted
– 3 large eggs
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– 1 1/2 cups canned coconut milk
– 1/2 cup sweetened shredded coconut
– 1/4 cup toasted coconut flakes

Instructions

1. Preheat your oven to 350°F and grease a 9-inch pie plate.
2. Combine 2 cups ginger snap crumbs with 6 tablespoons melted unsalted butter in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom and up the sides of the prepared pie plate using the bottom of a measuring cup for even distribution.
4. Bake the crust for 8 minutes at 350°F until lightly fragrant and set, then cool completely on a wire rack.
5. Whisk 3 large eggs in a large bowl until pale and frothy, about 2 minutes of vigorous whisking.
6. Gradually add 1/2 cup granulated sugar while continuing to whisk until the mixture thickens slightly.
7. Whisk in 1/4 teaspoon salt and 1 teaspoon vanilla extract until fully incorporated.
8. Slowly pour in 1 1/2 cups canned coconut milk while whisking constantly to create a smooth custard base.
9. Stir in 1/2 cup sweetened shredded coconut until evenly distributed throughout the custard.
10. Pour the custard mixture into the cooled ginger snap crust, tapping the plate gently on the counter to remove air bubbles.
11. Bake at 325°F for 45-50 minutes until the edges are set but the center still has a slight jiggle when shaken.
12. Cool the pie completely on a wire rack for at least 2 hours, then refrigerate for 4 hours or overnight until fully set.
13. Sprinkle 1/4 cup toasted coconut flakes over the top just before serving.
Perfectly creamy with a satisfying crunch from that ginger snap crust, this pie delivers tropical vibes in every bite. The coconut custard melts on your tongue while the spicy ginger notes keep things interesting—serve it chilled with a dollop of whipped cream for maximum indulgence.

Coconut Custard Pie with Dulce de Leche Swirl

Ladies and gentlemen, prepare to have your taste buds do a happy dance—this Coconut Custard Pie with Dulce de Leche Swirl is the dessert equivalent of finding money in your pocket, but way more delicious. It’s creamy, dreamy, and swirled with caramel goodness that’ll make you forget all your problems (at least until the last bite). Trust me, your future self will thank you for making this pie today.

Ingredients

– 1 9-inch pie crust
– 4 large eggs
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– 1 1/2 cups whole milk
– 1 cup heavy cream
– 1 cup sweetened shredded coconut
– 1/2 cup dulce de leche

Instructions

1. Preheat your oven to 350°F and place the 9-inch pie crust in a pie dish, crimping the edges decoratively.
2. In a large bowl, whisk together 4 large eggs, 1/2 cup granulated sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until smooth and pale.
3. Gradually pour in 1 1/2 cups whole milk and 1 cup heavy cream while whisking continuously to prevent curdling.
4. Stir in 1 cup sweetened shredded coconut until evenly distributed throughout the custard mixture.
5. Warm 1/2 cup dulce de leche in a microwave-safe bowl for 15 seconds to make it easier to swirl.
6. Pour the custard mixture into the prepared pie crust, filling it almost to the top.
7. Drizzle the warmed dulce de leche over the custard in a spiral pattern, then use a knife to gently swirl it into the surface.
8. Bake the pie on the center oven rack for 45-50 minutes, or until the center is set and only slightly jiggles when shaken.
9. Cool the pie completely on a wire rack for at least 2 hours to allow the custard to firm up before slicing.
10. Refrigerate the pie for at least 4 hours or overnight to enhance the flavors and texture.

Creamy, coconutty, and kissed with caramel swirls, this pie delivers a texture that’s both silky and subtly chewy from the shredded coconut. Serve it chilled with a drizzle of extra dulce de leche or a sprinkle of toasted coconut for a dessert that’s as stunning as it is irresistible.

Summary

Satisfy your sweet tooth with these 18 creamy coconut custard pie recipes—each one is pure decadence! We hope you found the perfect pie to try. Don’t forget to leave a comment with your favorite, and if you loved this roundup, please share it on Pinterest so other bakers can enjoy these treats too. Happy baking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.