Great Grandma’s Coconut Custard Pie
Old-fashioned heritage recipes are the very best. Great Grandma’s Coconut Custard Pie is my absolute favorite coconut pie EVER. This pie is made with melted butter, shredded coconut, vanilla, sugar, and eggs in a buttery flakey crust.
Yes, you read that title right. Best EVER. And, I do mean ever! This coconut pie has stood the test of time, & has been passed down 2 generations.
It originally came from my great-grandmother and calls for just a handful of basic items. The simple ingredients come together to make a sensual creamy coconut experience.
You may already have everything you need in the house to make this one. If you do, what are you waiting for?! If you are a fan of custard and coconut, this pie brings you the best of both worlds.
Reasons You Will Love This Tried and True Coconut Custard Pie
- This custard coconut pie is made from scratch.
- A vintage recipe that has been around for ages.
- The buttermilk in the pie filling makes this an ultra-rich and decadent pie.
- Great for holidays, birthdays, and entertaining friends and family.
- Simple everyday ingredients are all you need for this recipe.
Ingredients You Will Need
Eggs – Eggs are the base of this custard pie. I like to use large eggs for the recipe.
Buttermilk – The buttermilk is going to add richness to the pie but also it helps make the custard ultra velvety.
Butter – Real butter is needed instead of margarine. The butter helps add texture and flavor to the coconut pie.
Vanilla Extract – A splash of vanilla will enhance the flavor of the pie filling in a big way.
Pie Crust – Reach for store-bought crust or make your favorite homemade pie crust. Either works.
This recipe yields 2 pies, which is certainly a good thing – because that first pie will be gone in record breaking time.
How to Make
The full steps are in the printable recipe card. This is a quick walk-through of how the pie is made.
- In a bowl or mixer add your eggs and sugar. Mix until nice and smooth.
- Work in the buttermilk and melted butter.
- Stir in the coconut and vanilla. Then pour the batter in between two of the pie crusts.
- Bake as directed. Then remove and allow the pies to cool.
Variations and Tips for Success
Cover Edge of The Crust
Cover the edges of the pie crust with a protector. You can buy a pie plate protector or wrap foil around the crust. This is going to help the edges from overcooking. Just remove the foil the last 15-20 minutes of baking the pie.
Alter The Flavor
If you want you can do 1/2 teaspoon vanilla and then 1/4 teaspoon of almond extract to help elevate the pie flavor even more.
Whipped Cream Topping
Top the pie with some whipped cream for added flavor. Whether it is homemade whipped cream or store-bought Cool Whip.
Mixing In Butter
When you mix in the butter make sure you add it slowly or it can cause the egg to curdle if the butter is too warm. So make sure you mix slowly.
You can stir in a little bit of nutmeg or even cinnamon to the batter as it is going to add more flavor to the pie. Around 1/4 teaspoon of each will work great.
You can add in a sprinkle of salt to enhance the overall flavor of the pie. Or you can leave out the salt and use a salted butter for added flavor as the butter will have salt in it.
Take the pie a bit further place your shredded coconut on a baking sheet and toast at 350 degrees for just a few minutes until the coconut turns golden brown. Then allow the coconut to cool and mix in the pie batter.
You can store any leftover pie in an airtight container in the fridge. Make sure it is covered well so it won’t take on other flavors in the fridge. The pie will last for around 3-5 days.
You will find that freezing the pie can alter the texture of the custard filling. Now if you want to freeze it you can freeze it for 2-3 months if you would like. Then defrost the pie in the fridge overnight.
If you are worried about the pie crust getting soggy, you can blind-bake the crust for 10 minutes before you add the custard filling. Just line the crust with parchment paper and add in dried beans or pie weights. Bake at 350 degrees for 10 minutes. Allow pie crust to cool then add filling and bake.
You are welcome to use either for the pie. Of course, using a sweetened coconut will make the pie even sweeter. You will find that there is a good amount of sugar in the pie already so unsweetened works great.
Avoid overbaking the custard is key to preventing cracking. You will remove the pie when the custard barely jiggles, just in the center of the pie. Remove and allow the pie to cool down.
Wanna pie your face some more? Check out the pie archives here on the Mrs!
Coconut Custard Pie – Best EVER
- 5 eggs
- 2 cups white sugar
- 3/4 cup buttermilk
- 1/2 cup melted butter
- 14 oz coconut
- 1 tsp vanilla extract
- 2 9 inch unbaked pie crusts (store bought or homemade)
- Preheat oven to 350 degrees.
- In a large bowl, beat eggs & sugar until smooth. Mix in buttermilk & melted butter. Stir in coconut & vanilla. Divide the batter equally between both pie crusts.
- Bake for 15 minutes, then cover the crust with a strip of tin foil or a pie crust shield to prevent the crust burning. Bake for an additional 30-35 minutes (45-50 minutes total bake time).