There are two kinds of coconut pies: cream pies with a puddinglike filling cooked on the stove, and ones with a baked-custard filling. Chowhound and pudding-type fancier blue room says this Cook’s Illustrated recipe makes a fantastic pie with tons of coconut flavor. And after trying many recipes, cocktailhour pronounces this recipe, made famous by Seattle’s Dahlia Bakery, “one of the best ever.” CHOW’s version (pictured) includes a layer of sliced bananas.

As for baked-custard types, Lailabakes raves about this recipe. Chowhound pavlova loves this one from Gourmet.

And for sheer ease (with “terrific” results), Thanks4Food makes a custard pie that forms its own crust as it bakes. Here’s how: Blend 4 eggs with 2 cups milk, 1 cup coconut flakes, 1/2 cup each flour and sugar, 1/4 cup soft butter, and 1 1/2 teaspoons vanilla. Pour in a greased 9-inch pan and bake at 350 degrees Fahrenheit for 50 to 55 minutes, until a tester comes out clean.

Discuss: Coconut custard pie

Photo by Chris Rochelle /

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