Coconut Custard Pie Recipe – Andrew Zimmern

Andrew Zimmern’s Coconut Custard Pie is proof that comfort food doesn’t need to be complicated. Zimmern first tasted a pie like this one at T.W. Graham & Co., a humble café in McClellanville, South Carolina. The dessert wasn’t fancy but felt like it was made with love and inspired a deep sense of connection. That dining experience led him to recreate it at home. His version starts with a flaky homemade crust, a custard rich with eggs and butter, and plenty of shredded coconut. 

Unlike many coconut pies that use cream or condensed milk, Zimmern’s version calls for buttermilk, which lends tang and balances out the sweetness. It’s a clever twist that makes the filling taste lighter and more nuanced without losing that old-fashioned charm. This pie is easy to make and starts with a flaky homemade pie crust that blind bakes and chills. Your filling comes together by mixing just a few ingredients to make the custard filling. Then back in the oven to bake to golden brown perfection.

Serve this pie like Zimmern does, with a scoop of vanilla or coconut ice cream on top. It also pairs beautifully with homemade whipped cream and a sprinkle of toasted coconut for contrast. Whether you’re baking it for a holiday, a potluck, or just because you need something cozy and classic, this recipe is the kind of easy elegance that makes everyday desserts feel special. It’s almost guaranteed to make your taste buds feel that same powerful connection Zimmern felt when he took his first bite.

How do you get the perfect pie crust?

If you’re intimidated by pie crust, don’t be. Use cold ingredients. Cut your butter into small pieces. Don’t overmix and only add enough water for the dough to come together. After a trip to the fridge and rolling out, the pie crust is rechilled before baking. Blind-baking your crust lets it set before you add the custard, preventing it from turning soggy. Let it cool before filling so the heat doesn’t break the custard filling. If you prefer an all-butter crust or (gasp!) a store-bought crust, both work here.

What kind of coconut works best?

Coconut is deeply rooted in Southern baking traditions. Today, coconut pies remain a fixture at family gatherings across the South. Zimmern’s recipe uses sweetened shredded coconut for that signature chewy texture and sweetness. Unsweetened coconut will make the filling less rich, so if you swap it in, you may need to add a tablespoon or two of sugar. For even more coconut flavor, toast a handful and sprinkle it over a slice topped with whipped cream.