Creamy Coconut Custard Pie

Yield 8 - 10 servings

A coconut pie for purists, this custard pie is smooth as velvet. I highly recommend using the coconut extract, which you should find in your market with the other extracts.



  1. If you haven't already, prepare and refrigerate your pie dough for at least 45 minutes. Roll the dough into a 12 1/2- to 13-inch circle and line a 9 1/2-inch deep-dish pie pan with it. Form the overhanging dough into an upstanding ridge. Flute or crimp the ridge and refrigerate the shell for 30 minutes.
  2. Preheat the oven to 375°F. Tear off a sheet of aluminum foil about 16-inches long. Carefully - so you don’t disturb the dough - line the pie shell with the foil, pressing it into the creases so it fits like a glove. Add a thick layer of dried beans, banking them up the sides.
  3. Bake the pie shell on the center oven rack for 25 minutes. Slide it out and carefully remove the foil and beans. Re-poke the holes if they’ve filled in. Slide the shell back in and bake another 8 to 10 minutes. Transfer the pie shell to a cooling rack. Once cooled, smear a little cream cheese or sour cream into the fork holes to plug them. Cool the beans thoroughly, store in a jar, and save them for next time.
  4. Set the oven to 350°. Combine the eggs and egg yolks in a large bowl and beat on medium speed with an electric mixer - hand-held is fine - gradually adding the sugar. Add the heavy cream, milk, vanilla, coconut extract (if using) and salt; beat briefly, just until evenly combined. Stir in the coconut.
  5. Put the pie on a baking sheet, near the oven, then slowly pour or ladle the filling into the shell. Put the baking sheet and pie on the middle oven rack and bake just until the custard is set, about 50 minutes, turning the pie 180 degrees midway through the baking. When the pie is done the filling will be wobbly, and there will be no sign of soupiness at the center of the filling. Give the pie a little nudge to check. 
  6. Transfer the pie to a rack and cool on the sheet. Cool thoroughly, then refrigerate for at least 2 or 3 hours before serving. Cover with tented aluminum for longer storage in the fridge. 

Recipe by The Pie Academy at