Coconut custard pie recipe inspired by the tropical French Polynesian island of Bora Bora! Tender, flaky crust topped with warm silky egg custard filling.
Recipe Science
- This crust uses a flaky pie dough technique for a sturdy base, enhanced with ground coconut flakes for a toasted coconut flavor.
- Blind baking partially cooks the crust, gelatinizing the starches to create a barrier against moisture from the egg filling.
- Eggs, sugar, butter, buttermilk, vanilla, salt, and coconut for a rich custard. As proteins cook, they set for a smooth, creamy texture.
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Featured Comment 38
“I made a pie on Saturday. It disappeared so fast that I made another on Sunday! Delish!”—Denise R.
Why It Works
This coconut custard pie perfectly balances creamy egg filling and macaroon flavors. Have you ever traveled to a destination and eaten your way through the trip? When Jason and I went to Bora Bora on our honeymoon, this delicious dessert was on nearly every restaurant menu. It is typically served warmly with a cold, refreshing scoop of vanilla bean ice cream.
I’m usually an apple pie or chocolate cream pie fan, but this was unexpectedly delightful. After our third visit to Bora Bora for our babymoon, I thought I should try to recreate the flavors of French Polynesia by surprising Jason with this coconut custard pie recipe. And guess what? He said I nailed it!
Ingredients You’ll Need
- Pie Crust: I use a tender homemade pie crust recipe that contains all-purpose flour, salt, water, and equal parts butter and vegetable shortening. I add chopped coconut flakes for extra nutty and sweet flavor.
- Eggs: Custards are an essential type of dessert that you will always find in some variations, such as creme brulee, pumpkin pie, and cheesecake. I see large eggs to make the filling. As the proteins cook, they help the custard set correctly.
- Custard Filling: The eggs are mixed with granulated sugar for sweetness, melted butter for richness, buttermilk for tanginess, vanilla extract, salt, and coconut flakes.
- Coconut: Use shredded sweetened coconut flakes for the pie crust and filling.
- Ice Cream: Each creamy slice pairs perfectly with a scoop of vanilla or coconut ice cream!
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This coconut custard pie recipe is easy to customize! Try these tasty options:
- Using Store-Bought Pie Crust: Purchase a single crust. If frozen, defrost the crust and bake according to the recipe.
- Coconut Substitute: You can use unsweetened shredded coconut flakes to reduce the sweet taste.
- Sweetener Swaps: Try adding honey, maple syrup, coconut sugar, or light brown sugar.
- Buttermilk Substitutes: Learn how to make buttermilk with simple ingredients. Kefir, plain yogurt, or Greek yogurt diluted with milk works very well.
- Flavoring: Try almond, caramel, or coconut extract, or add rum to the filling.
How to Make Coconut Custard Pie
Step 1: Chop the Coconut
For a finer texture in your coconut custard pie crust, coconut flakes to a blender or food processor. Pulse until the flakes are ground into smaller, even pieces. This step helps ensure the coconut flavor disperses uniformly throughout the crust, enhancing each bite. Alternatively, you can finely chop the coconut by hand.
Step 2: Make the Pie Crust
Toss the butter and shortening pieces with the coconut and flour mixture. Blend the butter and shortening into the flour until the mixture resembles a coarse meal, with some pea-sized pieces of fat remaining. This distribution helps create a flaky texture by allowing steam pockets to form as the fats melt during baking. Gradually add ice-cold water, stirring with a fork until the dough begins to hold together.
Step 3: Rest the Dough
Gently knead the dough to bring it together, then shape it into a 6-inch round disk. This step helps consolidate the layers without overworking the dough, which could make the crust tough. Wrap the disk tightly in plastic wrap and refrigerate for about 1 hour. Chilling allows the fats to firm up, preventing shrinking and promoting flakiness during baking.
Step 4: Shape the Pie Crust
Roll the chilled dough into a 12-inch round, about ¼ inches thick. Carefully transfer the dough to a 9-inch glass pie plate, gently pressing it into the bottom and sides. Trim the overhang to about 1 inch, then fold it under itself for a thicker edge.
Crimp or decorate the edges as desired for an attractive finish. Refrigerate the crust until firm, about 15 minutes; this extra chill time helps it maintain its shape and flakiness as it bakes.
Step 5: Heat the Oven
Preheat the oven to 375°F (191ºC) to prepare for par-baking the crust.
Step 6: Par-Bake the Crust
Place the pie plate on a sheet pan. Line the crust with parchment paper and fill with pie weights or dried beans. Cover the edges with strips of foil and bake in the lower third of the oven for 20 minutes until the crust is barely set. Remove the parchment and pie weights and bake with the foil on the edges for 5 minutes until the crust is set but not brown. If the bottom of the crust is puffed up, poke it a few times to deflate. Cool for 10 minutes on the sheet pan, leaving the foil strips on the edges.
Tips for Perfect Execution: This blind baking step partially bakes the crust, ensuring a crisp, sturdy base that prevents the filling from making the pie shell soggy.
Step 7: Make the Custard Filling
Whisk together the sugar and melted butter. Add the eggs, whisking until smooth, then mix in the buttermilk, vanilla, and salt until combined. Stir in the coconut and pour the filling into the prepared pie crust.
Step 8: Bake
Reduce the oven temperature to 350°F (177ºC). Bake the pie on the middle rack for 45 to 55 minutes until the custard is set and the surface is golden brown. After 40 minutes, remove the foil.
Ingredient Chemistry: A smooth baked custard depends on gentle heat and extended baking time. Baking at a low temperature allows the egg proteins to set slowly, creating a soft, smooth texture. In contrast, high heat causes proteins to curdle and toughen quickly, resulting in a scrambled egg-like texture. Since pie edges cook faster, the longer, lower-temperature bake ensures the entire custard sets evenly, producing a delicate, silky dessert.
Step 9: Cool and Serve
Carefully transfer the pie to a cooling rack and let it cool completely. Slice and serve with a scoop of ice cream or topped with whipped cream. I love serving this desserts with Mahi Mahi with Tahitian vanilla sauce.
Frequently Asked Questions
The main difference between custard and cream pies lies in how they’re set. Custard pies, like pumpkin pie, set through baking as the eggs cook and thicken the filling. In contrast, cream pies, like banana cream pie or coconut cream pie, rely on a thickened stovetop filling—usually made with cornstarch—poured into a pre-baked crust and then chilled to set. Custards are smooth and firm from baked proteins, while cream pies are lighter and more pudding-like from the cooked starch.
A flaky, tender crust that’s sturdy enough to support the filling is ideal for custard fillings. Incorporating pea-sized pieces of butter and shortening into the dough creates layers for a flaky texture. Blind baking the crust helps it set before adding the wet custard, preventing a soggy bottom. Covering the edges with foil during baking protects them from over-browning as the custard finishes cooking.
Custard pie is typically best enjoyed chilled or at room temperature. Cooling allows the custard to be fully set, giving it a smooth, creamy texture and letting the flavors develop. Eating it hot can result in a softer filling that hasn’t fully firmed up, impacting texture and flavor.
More Pie Recipes
If you tried this Coconut Custard Pie, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Coconut Custard Pie
Ingredients
Pie Crust
- ½ cup sweetened coconut flakes
- 1 ¾ cups all-purpose flour
- ¾ teaspoon kosher salt
- 5 tablespoons vegetable shortening, cold, cut into ½" cubes
- 5 tablespoons unsalted butter, cold, cut into ½" cubes
- ¼ cup ice water
Custard Filling
- 1 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 6 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- ⅛ teaspoon kosher salt
- 2 cups sweetened coconut flakes
Instructions
- Chop the Coconut – Add ½ cup of coconut flakes to a blender or food processor. Process until ground into smaller pieces for the pie crust. Alternatively, chop it into tiny pieces. Set aside.
- Make the Pie Crust – In a medium bowl, whisk the flour, salt, and ground coconut flakes. Add the cold pieces of butter and shortening to the flour, tossing to coat. Use your fingers or a pastry cutter to cut the shortening and butter into the flour mixture until it resembles a coarse meal with some pea-sized pieces remaining. Gradually stir in the water with a fork until the dough just comes together.
- Rest the Dough – Scrape the dough onto a work surface, lightly knead, and gather up any crumbs. Then, form the dough into a 6-inch round disk. Wrap in plastic and refrigerate until chilled, about 1 hour.
- Shape the Pie Crust – On a lightly floured work surface, roll out the dough to a 12-inch round, about ¼-inch thick. Ease the dough into a deep 9-inch glass pie plate. Trim the overhanging dough to 1 inch and fold it under itself. Decorate the edges as desired and chill the crust until firm, about 15 minutes.
- Heat the Oven – PreHeat the oven to 375°F (191ºC).
- Par-Bake the Crust – Place the pie plate on a sheet pan. Line the crust with parchment paper and fill with pie weights or dried beans. Cover the edges with strips of foil and bake in the lower third of the oven for 20 minutes until the crust is barely set.Remove the parchment and pie weights and bake with the foil on the edges for 5 minutes until the crust is set but not brown. If the bottom of the crust is puffed up, lightly poke it a few times to deflate. Let the crust cool for 10 minutes on the sheet pan, leaving the foil strips on the edges.
- Make the Custard Filling – In a medium bowl, whisk the sugar and melted butter. Whisk in eggs until smooth. Add the buttermilk, vanilla and salt, whisking until incorporated. Stir in the coconut. Pour the filling into the pie crust.
- Bake – Lower the oven temperature to 350°F (177ºC). Bake on the middle rack for 45 to 55 minutes, until the custard is set and golden brown on top. Remove the foil after 40 minutes. If the crust starts to brown too quickly, add foil back on the edges.
- Cool and Serve – Carefully transfer the pie to a cooling rack. Let it cool completely. Slice and serve with ice cream or whipped cream.
Notes
- Storing: The pie can be covered and refrigerated for up to 5 days.
- Reheating: Warm in the oven at 300ºF (149ºC) until the filling and crust are warm.
- Serving Suggestions: The pie is best served with coconut or vanilla ice cream.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Jodi says
Made this for Easter. Used frozen deep dish pie crust because as a single mom, no time for homemade crust and honestly Marie calendar crust is just fine for anyone who doesn’t want to do that step.
The filling is great!
One thing, too much of it. Even for a 9” deep dish crust, there was so much filling that I had to fill 3 cupcake pan thingys with the extra. No biggie, because I could then try it before Easter!
My almost two year old LOVED it. Has to use coconut shreds, as that’s all the store had but they’re sweetened so no difference in flavor.
I followed the recipe exactly.
My grandma who is long gone, made coconut custard pie every Easter. This recipe is even better than hers! She would have loved this.
I plan on making this an easter pie tradition for my little one. I’m showcasing it on a vintage pale pink milk glass cake stand. It’s perfect to show it off!
Thanks for the recipe!
Jessica Gavin says
Hi Jodi- I’m so happy that you found the right combination of ingredients to make the coconut pie an Easter tradition again! I know you grandma would be proud. Happy easter!
Waynette says
I’ve made this recipe multiple times. HUGE favorite with my husband and friends. I made the filling exactly as your recipe. I use premade Pillsberry piecrust. It works for me. This recipe is saved in my text messages to myself. Thanks for sharing your talents.
Jessica Gavin says
Yay! I’m so happy that you’ve found success with the coconut custard pie. I think premade crust is a great short cut!
Karen says
Hi Jessica:
I love your recipe and really want to give it a try. However, I am borderline diabetic and allergic to gluten. I heard almond flour is a good substitute, but how much is the conversion and is there anything else I need to make almond flour more sticky ?
Jessica Gavin says
Hi Karen- It’s definitely possible to use almond flour for the crust but it will take some experimentation. The texture will be much more brittle/tender since there is no gluten. Also, I would reduce the amount of butter and shortening added since there is a lot of fat. I would start by melting 4 tablespoons of just butter, and it to the crust mixture and see if it sticks together, so that it can be pressed into the dish. Add more butter, 1 tablespoon at a time if needed. I would parbake it at 325ºF for 10 minutes, then bake with the filling. Cover the edges with foil if it gets too brown at 375ºF. If you give this a try please let me know!
Amber says
I made this knowing I had no coconut((hubby likes coconut flakes…i dont)….I substituted half vanilla for half coconut extract…i made my own buttermilk. And was lazy with pre made crust…turned out great.
Jessica Gavin says
Wow, your substitutions sound delicious!
Tania Landers says
I’m from Brazil and coconut is my favorite things, thank you for sharing
Adrienne says
Thank you for posting this recipe! It was a big hit with my family. I had never heard of a coconut custard pie, but apparently they are a thing in the south! My dad was really missing my grandma (who recently passed away) and this was something she made when he was a boy. It made him so happy when I made it last week and he says it was better than nana’s Recipe!
Thanks again 🙂 I’ve been asked to make another one this week!
Celia Martinez says
You have listed 6 large eggs in this recipe. Is this amount correct?
Most recipes I’ve seen for a Coconut Custard or French Coconut Pie call for only 3 eggs.
Thank you.
Eulanda says
I am going to give this wonderful recipe a try today! Thanks for sharing, Jessica!
Jessica Gavin says
I can’t wait to hear what you think Eulanda!
Katelyn says
Hi do you know if I can do this in mini foil pans?
Jessica Gavin says
I think you could certainly give it a try! Just monitor cooking time and check for doneness earlier.
Denise Robinson-Jones says
I made a pie on Saturday. It disappeared so fast that I made another on Sunday! Delish!
Jessica Gavin says
Whoo hoo! Thanks for the feedback Denise 🙂
Dominique Barlow says
Hello,
I made this pie recipe today! It came out great! The recipe was enough to make two pies!!! It taste just like the Coconut Custard pies my aunt use to make for Thanksgiving. Thanks for sharing!
Jessica Gavin says
Great to hear! I love this recipe, so happy it reminds you of something yummy your aunt used to make 🙂
Andi says
Jessica, the pie crust ingredients say 1/2 c of the coconut. Is that measured before or after it goes in the blender?
Jessica Gavin says
Hi Andi! Add 1/2 cup of flakes to the blender and then use that in the crust. Sorry for the confusion!
Andi says
Thanks a bunch!
Judy says
Hi Jessica,
I wanted to suggest you try the Haagen Dazs Pineapple Coconut ice cream with this pie too. It is so refreshing and clean tasting.
Isabelle says
Hi Jessica,
In Australia, I do not think shortening is sold here. Is there any possible substitution so that the pie crust still tastes the same?
Regards,
Isabelle
(I am so excited to Make this, but I just NEED a sub for the shortening ASAP!) XD
Jessica Gavin says
Hi Isabelle!I would recommend using all butter if there is no shortening available. It will not be as tender compared to having some shortening, but it will be flavorful and flakey.
Marguerite Juenemann says
If using coconut milk what can be used to give it the acidity of buttermilk? Will it respond the same as lemon added to milk?
Jessica Gavin says
Hi Marguerite! What I’ve read is for every 1 cup coconut milk you can add 1 tablespoon lemon juice, mix together and allow to sit for 5 minutes. Let me know if you try this and how it turns out!
Leilani C Perucho says
I am going to make this today. I got all the ingredients but I forgot the buttermilk. I am going to try the cream of tartar and whole milk, also I am using xylitol sweetener I hope it comes out and using Madagascar vanilla.
Jessica Gavin says
I can’t wait to hear how it turned out Leilani, especially with the xylitol as a sugar substitute.
Ming says
Hi besides buttermilk, what other types of milk can I use? or even thickened cream/whipping cream is suitable for this recipe?
thanks.
Jessica Gavin says
Hi Ming- The acidity of the buttermilk gives a nice balance to the sweetness of the custard base. There are a few simple substitutions for buttermilk. You can try for every 1 cup whole milk, add 1 tbsp lemon juice or vinegar; allow to sit for 5 minutes before use. You can also use 1 cup whole milk with 1.5 teaspoons cream of tartar, mix to dissolve. Let me know how it turns out!
Karen Sigmund says
I am by no means a baker! On Thanksgiving i was asked to bring a Coconut Pie for dessert. I went to all the local stores in my area (there are no bakeries.)
I quickly learned that there is a season for this type of dessert and November was not it!
I decided to bake one and chose your recipe! I will never be sorry for this choice! It continues to be hit every time I make it!
Thank you!
Paulap says
This recipe sounds wonderful! My husband grew up in Hawaii and loves coconut, but the typical coconut cream/custard pie recipe is lacking in coconut for his taste. I think this recipe will be just what he’s been craving!
Jessica Gavin says
Thank you Paula! I can’t wait to hear what your husband thinks about the pie 🙂
mani says
Jessica, I would love to try this delicious looking dessert, but can’t do dairy. Do you have suggestions for any substitutes that would work? Soy butter, soy/almond milk?
Jessica Gavin says
Hi Mani! I think you could substitute the buttermilk with coconut milk or almond milk, but it may not be as “creamy”. You could use all margarine for the dough or perhaps some solidified coconut oil. I have not tried soy butter, but if you have used it in the past for making crusts than go for! Let me know how it turns out 🙂
Christina says
Maybe try almond milk, but you want the texture, taste, and consistency of buttermilk, but it doesn’t hurt to experiment and try. Does lactaid have a lactose free buttermilk? Substitute?