Pioneer Woman Coconut Custard Pie Recipe

Pioneer Woman Coconut Custard Pie is a dream for coconut lovers—a custard that is impossibly creamy, dense, and sweet, topped with a toasted coconut crunch. Unlike a coconut cream pie which is essentially pudding in a shell, this is an old-fashioned baked custard pie where the filling sets right in the oven, creating a texture similar to a chess pie but lighter and milkier. It is simple, unpretentious, and arguably the perfect dessert to end a Southern comfort meal.

Try More Desserts Recipes:

• Pioneer Woman Pecan Pie Recipe
• Pioneer Woman Raspberry Cream Pie
• Pioneer Woman Tiramisu Pound Cake Recipe

🧡 Why You Will Love This Coconut Custard Pie Recipe:

• No Stovetop Required: Unlike cream pies where you have to temper eggs and cook pudding on the stove, this filling is simply whisked together and poured into the crust.
• Textural Magic: The shredded coconut floats to the top during baking, creating a chewy, toasted crust that protects the smooth, silky custard underneath.
• Not Too Heavy: While rich, the egg-and-milk base feels lighter on the palate than heavy cream-based fillings.
• Warm or Cold: It is delicious served slightly warm from the oven or chilled for a firmer, cheesecake-like texture.

🥚 Pioneer Woman Coconut Custard Pie Ingredients

The Crust:

• 1 Unbaked Pie Crust

The Custard Filling:

• 3 large Eggs
• 1 ½ cups Sugar
• ½ cup Butter
• 1 cup Buttermilk
• 1 tbsp Flour
• 1 tsp Vanilla Extract
• 1 pinch Salt
• 1 cup Sweetened Shredded Coconut

🥧 How To Make Pioneer Woman Coconut Custard Pie

1. Prep: Preheat your oven to 350°F (175°C). Place your unbaked pie crust on a baking sheet (this catches spills and makes it easier to move).
2. Mix Wet Ingredients: In a large mixing bowl, whisk the eggs and sugar together until smooth and slightly pale.
3. Add Fat & Flavor: Pour in the melted butter, buttermilk, and vanilla extract. Whisk until fully combined.
4. Incorporate Dry: Whisk in the flour and the pinch of salt. Ensure there are no lumps.
5. Fold in Coconut: Stir in the cup of shredded coconut.
6. Fill: Pour the mixture into the unbaked pie shell. Smooth the top slightly if the coconut clumps together.
7. Bake: Place the baking sheet in the oven. Bake for 45 to 55 minutes.
8. The Jiggle Test: The pie is done when the top is golden brown and the center is mostly set but still has a slight jiggle when you gently shake the pan. It should not be liquid, but it shouldn’t be stiff like a cake either.
9. Cool: This is the hardest part! You must let the pie cool completely on a wire rack for at least 2 hours. The custard needs this time to firm up so you can slice it cleanly.

💭 Recipe Tips

• Crust Shield: If the edges of your pie crust start browning too quickly before the custard is set, cover the edges with a pie shield or strips of aluminum foil.
• Coconut Drift: Don’t worry if the filling looks liquid when you pour it in. The coconut naturally rises to the top during baking to form that signature crust.
• Toast the Top: If you want an extra crunchy top, sprinkle an additional tablespoon of coconut over the pie for the last 10 minutes of baking.
• Chilling: For the neatest slices, chill the pie in the fridge for an hour after it cools to room temperature.

🍦 What To Serve With Coconut Custard Pie?

Since tCoconut Custard Pie is dense and intensely sweet, it pairs best with lighter, contrasting sides. A generous dollop of unsweetened whipped cream is the classic choice to balance the rich sugariness of the custard. For a burst of freshness, serve it with tart raspberries or strawberries, which add a necessary bright acidity. A cup of strong black coffee or espresso is also the perfect beverage partner to cut through the creamy, buttery finish.

🎚 How To Store Leftovers Coconut Custard Pie?

• Refrigerator: Because this is an egg and dairy-based pie, it must be refrigerated. Allow it to cool completely, then cover loosely with plastic wrap or aluminum foil. It will stay fresh for 3 to 4 days.
• Freezer: You can freeze this pie, though the texture of the custard may change slightly (becoming a bit more watery upon thawing). Wrap the whole pie or individual slices tightly in plastic wrap, then foil. Freeze for up to 2 months.
• Thawing: Thaw frozen pie in the refrigerator overnight. Do not thaw on the counter, as the custard can “weep” (release water) and make the crust soggy.

🥵 How To Reheat Leftovers Coconut Custard Pie?

Note: Room Temperature (Recommended): Custard pie is best served cool or at room temperature rather than piping hot. Simply remove the pie from the fridge 30 minutes before serving to take the chill off without altering the texture.

• Oven (To Recrisp Crust): Preheat your oven to 300°F (150°C). Place the slice (or whole pie) on a baking sheet and heat for 10–15 minutes. This warms the custard gently while helping the crust stay flaky.
• Microwave (Use Caution): Only do this for individual slices. Heat on medium power for just 15–20 seconds. Overheating will cause the custard to separate, weep liquid, or turn rubbery.

FAQs

More Desserts Recipes:

• Pioneer Woman Mexican Chocolate Cake Recipe
• Pioneer Woman Pumpkin Coffee Cake Recipe
• Pioneer Woman Texas Sheet Cake with Vanilla Bean Frosting Recipe

Coconut Custard Pie Nutrition Facts

• Calories: ~380 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 220mg
• Total Carbohydrate: 48g
• Protein: 5g

Pioneer Woman Coconut Custard Pie Recipe

Recipe by Imen DridiCourse: Desseert, Breakfast, SnacksCuisine: American/SouthernDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

380

kcal

Pioneer Woman Coconut Custard Pie features a silky, buttermilk-infused custard beneath a chewy toasted coconut top. It is an easy, one-bowl dessert that requires no stovetop cooking.

Ingredients

• The Crust:

• 1 Unbaked Pie Crust

• The Custard Filling:

• 3 large Eggs

• 1 ½ cups Sugar

• ½ cup Butter

• 1 cup Buttermilk

• 1 tbsp Flour

• 
  1 tsp Vanilla Extract

• 1 pinch Salt

• 1 cup Sweetened Shredded Coconut

Directions

• Prep: Preheat your oven to 350°F (175°C). Place your unbaked pie crust on a baking sheet (this catches spills and makes it easier to move).
• Mix Wet Ingredients: In a large mixing bowl, whisk the eggs and sugar together until smooth and slightly pale.
• Add Fat & Flavor: Pour in the melted butter, buttermilk, and vanilla extract. Whisk until fully combined.
• Incorporate Dry: Whisk in the flour and the pinch of salt. Ensure there are no lumps.
• Fold in Coconut: Stir in the cup of shredded coconut.
• Fill: Pour the mixture into the unbaked pie shell. Smooth the top slightly if the coconut clumps together.
• Bake: Place the baking sheet in the oven. Bake for 45 to 55 minutes.
• The Jiggle Test: The pie is done when the top is golden brown and the center is mostly set but still has a slight jiggle when you gently shake the pan. It should not be liquid, but it shouldn’t be stiff like a cake either.
• Cool: This is the hardest part! You must let the pie cool completely on a wire rack for at least 2 hours. The custard needs this time to firm up so you can slice it cleanly.

Notes

• Crust Shield: If the edges of your pie crust start browning too quickly before the custard is set, cover the edges with a pie shield or strips of aluminum foil.
  Coconut Drift: Don’t worry if the filling looks liquid when you pour it in. The coconut naturally rises to the top during baking to form that signature crust.
  Toast the Top: If you want an extra crunchy top, sprinkle an additional tablespoon of coconut over the pie for the last 10 minutes of baking.
  Chilling: For the neatest slices, chill the pie in the fridge for an hour after it cools to room temperature.