Baked Coconut Custard Pie


My food blog has been on line for exactly one month! Yay! I hope you are enjoying the recipes. Leave a comment in this post to let me know what you think and be sure to share with family and friends.

This recipe was a fan favorite on the LD’s menu.  It is very easy to make. I hope you will try it soon!

On this great planet of ours there are three kinds of people. Pie people. Cake people. And me. I’m the third type of people. The people who never met any kind of dessert they didn’t like. And even if it is something I don’t absolutely love that does not mean I won’t eat it. Heck no! In fact I’m pretty sure I wouldn’t even share it! My hubby on the other hand is a pie guy. He has had birthday pies since he was very young. If he eats cake, which is only to be nice at one of our grand kids birthday parties, he leaves the frosting. Wait… what? Yes you heard me. Who does that? Such is the life of Pie people.

Pie is comfort food. And this pie is no exception. If you are a pie person you will love this pie. If you like coconut you will love this pie. Most people think of coconut pie as a cream or icebox pie. This one is not. Don’t get me wrong. I love a good coconut cream pie. And I will eventually post a great Coconut Cream Pie recipe, but this pie has a creamy coconut custard filling that can only be achieved from baking in the oven. Even though this pie is great warm it is even better chilled. Don’t be tempted to cut it until it has cooled on a wire rack for at least 1 hour. Then all bets are off. I’m pretty sure you will want to eat the whole thing, but save some for your family!


  • 1 unbaked 9″ pie crust
  • 1 cup of heavy cream
  • 1 1/2 cups whole milk
  • 3 large eggs
  • 1 egg yolk
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 cup sweetened flaked coconut


  • Preheat your oven to 425 degrees
  • Place pie crust in a 9″ pie plate. Crimp and prepare for blind baking. Prick with fork or place parchment and pie weights in the bottom
  • Bake at 425 for 12 minutes. Remove from oven to cool.
  • Lower oven temp to 350 degrees
  • In a medium mixing bowl beat eggs and egg yolk until lemony colored.
  • Beat in sugar, vanilla, salt and nutmeg
  • Slowly add milk and heavy cream until combined well.
  • Stir in coconut and gently the mixture pour into your partially baked crust
  • Bake at 350 for 1 hour
  • Remove and cool on wire rack for at least 1 hour before cutting. Store in the refrigerator.

*Note ~ Blind baking the crust is just a little trick to help keep your pie from becoming soggy on the bottom. If you need more info on blind baking, see my post in Kitchen Tips and Tricks.


I have been a caterer, restaurant owner and cake decorator. My precious Grandmother taught me how to cook and bake.


Let me know what you think! I would Love to hear from you!

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