Coconut Custard Pie

25 minutes to assemble
35-40 minutes to bake
Total time: 60-65 minutes
8 Servings
25 minutes to assemble
35-40 minutes to bake
Total time: 60-65 minutes
8 Servings
Flaked coconut combined with A Taste of Thai Coconut Milk makes a rich and flavorful custard pie.


  • 1 homemade or frozen 9" pie crust
  • 4 large eggs
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/4 teaspoon salt
  • 1-13.5 oz can Coconut Milk
  • 1 tablespoon cornstarch
  • 3/4 cup sweetened flaked coconut


  1. Preheat oven to 400°F. If using a frozen pie crust, thaw for 15 minutes before baking. Line pie crust with parchment paper or wax paper.
  2. Add pie weights or 2 cups uncooked rice or beans. Bake for 12 minutes. Set on wire rack.
  3. Remove weights with parchment paper (save for other pie shell baking). Reduce oven temperature to 350°F.
  4. While pie crust is baking, add eggs, sugar, vanilla extract, coconut extract and salt to a mixing bowl. Beat well and set aside.
  5. Mix 1/4 cup of Coconut Milk and cornstarch in a medium saucepan until cornstarch is completely dissolved.
  6. Stirring constantly over a medium heat (being careful not to boil), add remaining Coconut Milk and cook until Coconut Milk begins to thicken, about 2 minutes. Remove from heat.
  7. Whisking constantly, pour hot Coconut Milk (a small amount at a time) into egg mixture. Pour coconut mixture into pre-baked pie shell and sprinkle with coconut.
  8. Bake 35-40 minutes or until the custard is firmly set. Cool on wire rack. Serve warm or cold.

In This Recipe

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.

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