Coconut Custard Pie

"A NON-egg tasting custard"

coconut custard pie

This coconut custard pie isn't necessarily one of those traditional Italian Dessert Recipes. But it is a keeper. So I slid it in under my tart recipes collection. It is a keeper.

Most of the time when we're invited to our friends for dinner, they will request I bring a dessert (knowing I have this website). And sometimes the requests are just well - *normal* desserts, not necessarily Italian. I really don't know how to get out of it by saying, "I only do authentic Italian desserts" - because I can "do" anything. So can anyone really. This coconut custard pie was one of those requests. It wasn't a traditional request. But happily this came out the way I wanted:

  • Not eggy
  • Well set
  • Tastes more like coconut than egg
  • A custard is egg based. And many times I find with custard recipes there is an overpowering egg flavor. So much so - I can't taste anything else. Well, I avoided that. How? The combo of coconut milk and half and half. It cuts the "egg" smell and taste - but behaves like a custard (in texture)

    There's not much room for substituting. But there are a few hints and tips below.

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    Coconut Custard Pie

    YIELD: 1 One 9 inch DEEP pie


    * 1 pie shell (make it or buy it)

    * 5 large eggs

    * 3/4 cup white sugar

    * 1 1/2 cups milk (I've used 2% - but whole always tastes better!)

    * 1/2 cup of half-and-half

    * 1/2 cup coconut milk (see below for tips and what to do with the rest of it)

    * 1/1/4 tsp vanilla

    * 1/4 teaspoon salt

    * 1 cup sweetened flaked coconut - toasted (be careful to watch when you toast it so it doesn't brown too much)



    *Follow the pie shell directions and PRE COOK the shell.


    * Make your filling while the pie shell cooks

    * After the pie shell has cooked - preheat the oven to 375 degrees for the custard step

    * Beat all 5 eggs until combined. You don't need them frothy or anything like that. Just get them combined

    * Beat in sugar, milk, coconut milk , half-and-half, vanilla, and salt

    * Stir in flaked coconut

    * It's OK if the pie shell is still warm from cooking it - just pour the custard into the shell

    * Take aluminum foil around the edge of the pie shell and cover the crust. (It will get too brown if you don't. And no I didn't cover mine - see the pic)

    * Set the coconut custard pie on the middle rack - right smack dab in the middle of the oven.

    * Bake about 30 to . But the best way to know if it's cooked is - you want it set about 2 inches from the edge - but jiggly a bit in the center.

    Where do I find coconut milk?

    It's pretty standard nowadays. Look in the baking section, or the International food section - or the drink mixer section.

    What else can I use it for?

    With Thai food becoming popular it's used in a lot of sauces. HOWEVER think drinks - Pina Coladas!!! ( Yes, I know Pina coladas aren't standard in Italian drinks - but I got a little un-Italian with this page) Mix about 3 ozs pineapple juice, 2 ozs of rum, and 2 ozs of the coconut milk with ice. Blend it!

    Do I need the toasted coconut?

    I guess it's your choice. But it helps with the texture not becoming all bland-y like baby food.

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