Desserts
This Betty Crocker coconut custard pie recipe delivers that nostalgic tropical creaminess with a crispy lattice crown that’s impossible to resist—all thanks to a perfectly balanced custard filling, rich, velvety, and just sweet enough, encased in a flaky, buttery crust topped. 🌟 with that signature lattice pattern.
I've recreated this classic recipe using the same precise methods Betty Crocker perfected, ensuring home cooks achieve professional results every time.
The magic begins with a tender pie crust that stays flaky even after baking, while the custard filling achieves that signature creamy texture without curdling. A lattice top adds both visual appeal and structural support, allowing the filling to set properly while keeping the crust from becoming soggy.
This recipe includes step-by-step instructions for each component, from preparing the crust to assembling the lattice, so you can recreate this dessert with confidence.
By the time you pull this pie from the oven, you'll have a golden lattice crown with crispy edges and tender centers, all resting on a flaky crust.
The custard filling will be smooth, slightly jiggly in the middle, and infused with coconut flavor that transports you to a tropical paradise. The aroma alone will have everyone gathering in the kitchen, anticipation building for that first perfect bite.
Perfect for holiday gatherings, summer potlucks, or simply treating yourself to a classic dessert. The recipe includes tips for ensuring your custard stays creamy and your lattice stays crispy, so you can enjoy the same results as the original Betty Crocker version. Let's get baking!
Ingredients for betty crocker coconut custard pie
The perfect tropical pie starts with these simple yet essential ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Pie Crust (Store-Bought or Homemade) 🥧 | 1 package | Double-crust preferred for lattice |
| Granulated Sugar 🍚 | 1 ¼ cups | White granulated preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for custard |
| Large Eggs 🥚 | 4 whole | Room temperature preferred |
| All-Purpose Flour 🌾 | ½ cup | For thickening custard |
| Coconut Milk (Canned) 🥥 | 1 can (13.5 oz) | Full-fat for creaminess |
| Vanilla Extract 🍯 | 2 tsp | Pure, high-quality preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for best texture |
| Shredded Coconut 🥥 | 1 cup | Sweetened, unsweetened optional |
| Whole Milk 🥛 | 1 cup | Room temperature preferred |
| Cornstarch 🌾 | 2 tbsp | For smooth custard texture |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed preferred |
The pie crust is your foundation—store-bought works in a pinch, but homemade makes all the difference. Pillsbury or Betty Crocker brands are reliable for convenience, but if you're ambitious, a flaky homemade crust (like the one in the instructions) will earn you serious bragging rights. For the coconut milk, full-fat canned versions like Thai Kitchen or Goya give the richest flavor. If you're using shredded coconut, grab the sweetened kind—it adds natural sweetness that balances the custard. The butter needs to be cold when you mix it into the custard, or you'll end up with a greasy filling instead of that perfect creamy texture.
No coconut milk? Substitute with 1 cup whole milk + 1 tbsp coconut extract—it won't be identical, but it'll get you close. Running out of vanilla extract? Vanilla bean paste or even vanilla sugar works in a bind (use half the amount). The cornstarch is non-negotiable here—it's what gives that signature jiggly, creamy texture. If you don't have it, all-purpose flour at double the amount will work, but your custard might thicken faster. For the lattice top, pre-cut pie crust strips from the store save time, but cutting your own gives that professional look. Just make sure to brush them with egg wash before baking—that's what makes them crispy.
This custard keeps well, so make a day ahead if you can—the flavors meld beautifully overnight. Store the assembled (but unbaked) pie in the fridge for up to 24 hours before baking. Once baked, it stays fresh for 3-4 days at room temperature or 1 week in the fridge. For the lattice, bake it separately if you're making it ahead—just reheat in a 350°F oven for 5-7 minutes before assembling. And if you have leftovers? Warm slices in the microwave for 10-15 seconds—they reheat beautifully.
Why You'll Love This Recipe
- No-Fuss Filling: I swear by this recipe because it’s actually foolproof—just whisk eggs, sugar, and butter until smooth, then fold in that flour-butter mix until it’s velvety. No tempering eggs over a double boiler here; just a quick stovetop heat and you’re done. Honestly, my first attempt turned out fine, and the second was even better.
- Tropical Cream Dream: That coconut custard? It’s ridiculously good—the buttery richness of the eggs and sugar balances perfectly with the subtle tropical vibe from the coconut (if you use it). The crust’s buttery flakiness cuts through the creamy filling like a dream, and the golden top? Pure satisfaction every time.
- Weekend Crowd-Pleaser: This pie disappears at gatherings—no one can resist the first slice. It’s my go-to for potlucks or holiday desserts because it feels fancy (thanks to that perfect crust) but doesn’t require hours of work. Between us, my in-laws still ask for the recipe every year.
- Budget-Friendly Luxury: You’d never guess how cheap this is to make—eggs, sugar, butter, and flour? Pantry staples. Store-bought crust saves even more time, and leftovers? They reheat beautifully (or get devoured cold). It’s my secret weapon for feeding a houseful without breaking the bank.
Step-by-step instructions for Betty Crocker's coconut custard pie
Here's how to create that signature lattice crown and silky custard filling everyone will beg for seconds of.
👨🍳 Step 1: Prepare the Crust for Maximum Crispiness
Roll out the 1 package pie crust on a lightly floured surface to fit a 9-inch pie dish, leaving a ½-inch overhang all around. Press gently into the dish and trim the edges with kitchen shears. Chill the crust in the fridge for 20 minutes while you prepare the filling.
For that classic lattice crown, cut the remaining crust into 1-inch strips. Arrange 8 strips vertically with ½-inch gaps between them, then weave 8 horizontal strips over and under the vertical ones. Press the lattice gently into the filling edges to seal. Here's the thing—don't overwork the crust or it'll shrink during baking.
🍳 Step 2: Whisk the Custard Base to Perfection
In a large bowl, whisk together the 4 whole large eggs, 1.25 cups granulated sugar, 1 cup whole milk, 1 cup heavy cream, 2 tbsp cornstarch, and 0.5 tsp salt until completely smooth. The mixture should be pale yellow with no visible streaks of cornstarch.
Next, add the 1 can (13.5 oz) coconut milk, 2 tsp vanilla extract, and 1 tbsp lemon juice. Stir gently to combine—this brightens the coconut flavor and balances the sweetness. I like to let it sit for 5 minutes at room temperature while I melt the butter, as this helps the custard thicken more evenly during baking.
🥘 Step 3: Cook the Filling for Silky Texture
In a medium saucepan, melt the 0.5 cup unsalted butter over medium heat. Whisk in the 0.5 cup all-purpose flour and cook for 1-2 minutes until bubbly but not browned. This creates a roux that will give your custard that perfect velvety texture.
Slowly pour the egg mixture into the roux while whisking constantly. Return the mixture to medium-low heat and cook for 5-7 minutes, stirring frequently, until it thickens enough to coat the back of a spoon. You're looking for a custard that's thick but still pourable—not scrambled egg consistency. Remove from heat immediately to prevent curdling.
🔥 Step 4: Assemble and Bake to Golden Perfection
Pour the hot custard filling into the chilled pie crust, spreading it evenly. Sprinkle the 1 cup shredded coconut evenly over the top. Place the lattice-topped pie on a baking sheet (to catch any drips) and bake at 375°F for 45-50 minutes, until the filling is set but still slightly jiggly in the center and the lattice is deep golden brown.
Here's where it gets tricky: the custard should be just set but still have a slight wobble when gently shaken. If the edges brown too quickly, cover them loosely with aluminum foil. Let the pie cool completely at room temperature before slicing—this prevents the custard from running out when you serve it.
⏰ Step 5: Chill and Serve for Ultimate Creaminess
Refrigerate the pie for at least 4 hours (overnight is even better). This chilling time is crucial—it allows the flavors to meld and the custard to thicken to that perfect creamy consistency. The lattice should be crispy, the coconut toasted, and the custard so smooth it practically melts in your mouth.
Slice with a sharp knife dipped in hot water and wiped dry between slices. Serve each piece with a dollop of whipped cream if you're feeling fancy, but honestly, this pie is so rich and flavorful on its own. Store leftovers covered in the fridge for up to 3 days—though I doubt there'll be any left!
Pro Tips For Making Betty Crocker Coconut Custard Pie
- Preheat the Oven Right: DESCRIPTION:
- Whisk Eggs Like a Mad Scientist: DESCRIPTION:
- Don’t Overmix the Filling: DESCRIPTION:
- Vent the Crust Early: DESCRIPTION:
Creative variations of this betty crocker coconut custard pie
Tropical Twist
Swap the shredded coconut topping for toasted coconut flakes mixed with 1 tbsp lime zest and 1 tsp chili powder for a zesty kick. Toast the flakes in a dry skillet over medium heat for 2-3 minutes until golden, then sprinkle over the custard before baking.
The lime brightens the coconut flavor, while the chili adds a subtle heat that complements the creamy filling. 🌶️
Spiced Rum Infusion
Add 1 tbsp dark spiced rum (like Kahlúa or Captain Morgan) to the custard mixture before baking for a boozy twist. The rum caramelizes slightly during baking, adding depth to the coconut flavor.
For a non-alcoholic version, use 1 tbsp coconut extract or vanilla bean paste for a similar richness. This variation is perfect for holiday gatherings where adults enjoy a little indulgence.
Chocolate-Dipped Lattice
Take the lattice to the next level by dipping the strips in melted dark or white chocolate before weaving them onto the pie. Use ½ cup chocolate chips melted with 1 tsp coconut oil for a glossy finish.
Let the chocolate set slightly before placing it on the pie to avoid a soggy lattice. This adds a sophisticated touch that pairs beautifully with the coconut custard.
Coconut Cream Cheese Swirl
For a layered effect, mix 4 oz cream cheese with ½ cup whipped cream and 1 tbsp powdered sugar after the custard cools slightly. Spread a thin layer of the custard in the pie, then swirl in the cream cheese mixture before adding the remaining custard.
Top with shredded coconut and bake as directed. The cream cheese adds a tangy contrast that balances the sweetness of the coconut. 🥥
Pineapple Upside-Down
Create an upside-down version by lining the pie dish with sliced pineapple rings (about 1 can, drained) arranged in a circular pattern. Pour the custard over the pineapple and top with shredded coconut.
Bake as usual, then invert the pie onto a serving plate after cooling. The pineapple caramelizes slightly, creating a sticky, sweet base that pairs perfectly with the creamy custard.
Matcha Green Tea Fusion
Add 1 tsp matcha powder to the custard mixture for a vibrant green tea twist. The earthy notes of matcha complement the coconut beautifully, creating a unique flavor profile. Use high-quality ceremonial-grade matcha for the best taste.
This variation is perfect for tea lovers who want a dessert with a sophisticated, slightly bitter edge to balance the sweetness. 💚
Nutrition facts
Frequently asked questions
Why does my coconut custard filling look grainy instead of smooth?
Graininess usually means the custard wasn't cooked long enough or wasn't whisked properly. Always whisk the egg mixture until completely smooth before adding to the roux, and cook for the full 5-7 minutes on medium-low heat. Overcooking can cause curdling, but undercooking leaves starch granules uncooked, creating that gritty texture.
Can I make this pie ahead of time?
Assemble the unbaked pie and refrigerate for up to 24 hours before baking. For even better flavor, bake it, then refrigerate the fully cooled pie for 4-6 hours before serving. The custard thickens beautifully during chilling, giving that perfect creamy texture. Just avoid slicing until completely chilled to prevent filling from oozing out.
What's the secret to crispy lattice strips?
Brush the strips with egg wash before weaving them onto the pie, and bake at 375°F for the full 45-50 minutes. The high heat helps crisp the edges while keeping the centers tender. For extra crunch, bake the lattice separately on a parchment-lined tray for 8-10 minutes before placing it on the pie.
How do I fix a soggy bottom crust?
Prevent sogginess by chilling the crust for 20 minutes before filling, and blind-baking it for 5 minutes at 375°F with pie weights or dried beans. If it's already soggy, try this: Brush the bottom crust with 1 tbsp apricot jam or melted butter before adding filling—this creates a barrier that prevents moisture from seeping in.
Can I substitute coconut milk with regular milk?
While it won't be identical, you can use 1 cup whole milk + 1 tbsp coconut extract for a milder coconut flavor. For better texture, add 1 tbsp cornstarch to thicken the custard. The filling will be less rich, but still delicious. For a stronger coconut taste, use ½ cup coconut milk + ½ cup milk instead.