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Old-Fashioned Coconut Custard Crumble Pie

There is something wonderfully comforting about an old-fashioned coconut pie. This Old-Fashioned Coconut Custard Crumble Pie combines a creamy, gently sweet coconut custard with a buttery crumble topping, all nestled inside a crisp pie crust. It has the familiar flavor of a traditional homemade dessert, but the crumbly topping gives it an extra layer of texture that makes every bite special.

The custard is rich without being overly heavy, with shredded coconut adding a pleasant chewiness throughout. As the pie bakes, the coconut becomes lightly toasted around the edges while the custard sets into a soft, creamy filling. A simple buttery crumble on top finishes everything with a golden, slightly crisp texture.

It is an especially lovely dessert for family dinners, holidays, potlucks, or whenever you want something that tastes like it came straight from an old-fashioned kitchen.

Why You’ll Love This Pie

Creamy and comforting: The coconut custard has a smooth, tender texture.
Perfect texture contrast: The crisp crust and buttery crumble balance the soft filling.
Simple ingredients: Most of the ingredients are pantry and refrigerator staples.
Old-fashioned flavor: Coconut, vanilla, butter, and a lightly sweet custard create a nostalgic combination.
Great make-ahead dessert: The pie needs time to cool and set, making it convenient to prepare ahead.

Ingredients

For the Pie

1 unbaked 9-inch pie crust
1 1/2 cups sweetened shredded coconut
3 large eggs
1 cup whole milk
1 cup half-and-half
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons melted butter

For the Crumble Topping

1/2 cup all-purpose flour
1/3 cup packed light brown sugar
1/4 cup old-fashioned rolled oats
1/4 cup sweetened shredded coconut
4 tablespoons cold unsalted butter, cut into small pieces
Pinch of salt

How to Make Old-Fashioned Coconut Custard Crumble Pie

Step 1: Prepare the Pie Crust

Begin by preparing your 9-inch pie crust. If you’re using a refrigerated crust, let it sit according to the package directions so it becomes flexible enough to fit into the pie dish without cracking.

Place the crust into a 9-inch pie plate and gently press it against the bottom and sides. Trim any excess dough around the edge and crimp the edges however you like.

Place the prepared crust in the refrigerator while you prepare the filling. Keeping the dough cold helps it hold its shape better during baking.

Step 2: Make the Coconut Custard

Preheat your oven to 350°F (175°C).

In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture is smooth and slightly lighter in color.

Add the whole milk, half-and-half, vanilla extract, salt, and melted butter. Whisk until everything is thoroughly combined.

Stir in the shredded coconut, making sure it is evenly distributed throughout the custard mixture.

The mixture will look quite liquid at this stage. That is exactly what you want—the eggs will help the custard set as it bakes.

Step 3: Fill the Pie Crust

Remove the chilled pie crust from the refrigerator and place it on a baking sheet. The baking sheet makes the pie easier to move in and out of the oven and can also catch any small drips.

Slowly pour the coconut custard mixture into the crust.

Do not fill the crust all the way to the very top. Leave a little room because the filling will puff slightly as it bakes.

Step 4: Prepare the Crumble

In a separate bowl, combine the flour, brown sugar, rolled oats, shredded coconut, and a pinch of salt.

Add the cold butter pieces.

Using your fingertips, a pastry cutter, or two forks, work the butter into the dry ingredients until you have a coarse, crumbly mixture. You want some small pieces of butter to remain rather than mixing everything into a smooth dough.

The uneven crumbs are what give the topping its rustic, homemade appearance and crunchy texture.