Coconut Custard Pie

This is my dad’s favorite, so I made it for his quarantined Father’s Day. I made it to his specifications, which includes a merengue topping with coconut flakes on the top only and a super thick layer of filling. It’s super sweet and creamy, but the crust and toasted flakes add a great crunch. It’s fairly simple to make, but you may have never heard of coconut condensed milk. They sell it at Walmart and you can find it anywhere online. It’s just like regular sweetened condensed milk, but has a coconutty flavor and contains no dairy. It’s also great for making ice cream!

Crust: (made in advanced)
1 1/4 c ap flour
pinch salt
*1/3 c shortening
*1/4 c coconut oil/ earth balance
5-6 tbsp ice water
almond milk and course sugar to top
*freeze for 15 mins before use (and your cutting utensil if you’re feeling pro)

whisk dry ingredients. cut in shortening until coarse. add coconut oil and cut until no piece bigger than a dime remain, (chunks are good, though). add ice water 2 tbsp until mixture is just moist enough to bring together. fold about 6-10 times (or until just combined) and form a disk. immediately place in fridge for at least 2 hours (maybe make filling during this time). preheat oven to 425. working one disk at a time, roll out until about 13 in in diameter. roll onto floured rolling pin and flop into standard pie dish. place in fridge once more for 15 minutes. bake using pie weights/dry beans inside for 20 minutes to start, then add additional time as needed. You may need to cover edges with foil if they start to burn.


2 cans room temp coconut milk (full fat)

7 tbsp cornstarch 

2 cans sweetened condensed coconut milk (11.25 oz can)

Vanilla to taste

Combine a little bit of coconut milk and all cornstarch in a small bowl and set aide to thicken. Combine coconut milk, sugar, vanilla extract, cornstarch mixture in a small pot. On medium high heat, continuously wisk until mixture starts to bubble, about 8 mins. Once this happens, you will notice the mixture become noticeably more thick. Let cool to room temperature in pot, then pour into crust. Place in fridge to chill.


1/4 c + 2 tbsp aquafaba (the liquid from a can of chickpeas)

1/4 teaspoon cream of tartar

6 tablespoons sugar

1/2 tsp vanilla

Enough coconut flakes to coat top

Use stand/electric mixer to beat egg whites and cream of tartar until foamy. Add vanilla and gradually add 1 tablespoon of sugar at a time, and beat until stiff peaks form. Place onto chilled pie. You can use a spoon to make peaks in the merengue if you like extra brown in some places. Top with coconut flakes and place under a broiler about for about 2 mins, or until coconut is browned.

Tips/Things I would Change:

  • If you have leftover condensed coconut milk, place it in a pot of boiling water until it browns (a little over an hour). It makes a coconut caramel that you can drizzle on top of the pie.
  • You can add coconut flakes to the filling if you like that texture. My dad prefers them only on top, so that’s what I did.
  • If you’re short on time, use a store bought crust.
  • I would add more coconut flakes to the top

2 thoughts on “Coconut Custard Pie

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