Bonefish Grill Coconut Pie Recipe: Tropical Custard in a Flaky Crust

This tropical custard pie delivers a flaky crust with a creamy coconut filling that rivals the original. I’ve perfected the balance of sweetness and texture.

Every bite offers a smooth, rich custard encased in golden pastry. The secret lies in the slow baking process for a perfectly set center.

Ingredients for Bonefish Grill Coconut Pie

Flaky crust, creamy coconut custard, and a sprinkle of tropical goodness. Nothing complicated here.

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The butter for the crust needs to stay cold—cut it into cubes and pop it in the freezer while you prep the flour. I grab Land O’Lakes unsalted because it’s consistent and easy to find. For the coconut, Baker’s Angel Flake is my go-to (sweetened, fine shred). If you’re using a store brand, just make sure it’s fresh—old coconut tastes like cardboard. The pie crust comes together fast, so have your ice water ready (literally, use ice cubes in the measuring cup).

No coconut extract? Double the vanilla and it’ll still taste great. Swap the whole milk for coconut milk if you want extra richness (use the canned kind, not the carton). Short on time? Pre-made pie crust works fine—just blind bake it first. The shredded coconut can be unsweetened if you prefer less sugar, but the sweetened kind balances the custard better. Fresh whipped cream is ideal, but Cool Whip saves time.

The pie keeps 3-4 days in the fridge, but it’s best served the same day. Leftovers? Warm them up in the oven (not microwave) to crisp the crust. The filling sets more as it cools, so don’t panic if it jiggles fresh out of the oven. Store any extra coconut in the freezer—it’ll keep for 6 months.

Step-by-Step Instructions for Coconut Pie

Here’s how I make this tropical treat with a perfectly flaky crust every time.

Step 1: Prepare the Pie Crust

In a food processor, pulse the 1.5 cups All-Purpose Flour and 0.5 tsp Salt until combined. Add the 0.5 cup Unsalted Butter (cold and cubed) and pulse until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

With the processor running, drizzle in the 0.25 cup Ice Water just until the dough starts to come together. Turn it out onto a lightly floured surface and gently knead it into a smooth ball—don’t overwork it or the crust will be tough.

Flatten the dough into a disc, wrap in plastic, and chill for 30 minutes. This resting period lets the gluten relax and ensures a flaky texture.

Step 2: Blind-Bake the Crust

Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer it carefully, press into the bottom and up the sides, then trim and crimp the edges. For extra flakiness, I dock the bottom with a fork to prevent air pockets.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes until the bottom looks dry and just starting to turn light golden brown.

Step 3: Make the Coconut Custard Filling

In a large bowl, whisk together the 4 whole Large Eggs, 0.75 cup Granulated Sugar, 1.5 cups Whole Milk, 2 tsp Vanilla Extract, and 1 tsp Coconut Extract until smooth. Stir in the 2 cups Shredded Coconut until evenly distributed.

Pour the filling into the pre-baked crust. The coconut will float to the top—that’s normal and adds a nice texture. Bake at 350°F for 40-45 minutes, or until the center is set and the top is golden brown with just a slight jiggle.

Step 4: Cool and Garnish

Let the pie cool completely on a wire rack—this takes about 2 hours at room temperature. The custard needs time to set properly. I know it’s hard to wait, but cutting into it too soon will make for a runny slice.

Just before serving, top with the 1 cup Whipped Cream and sprinkle with the 0.25 cup Toasted Coconut Flakes. The contrast between the creamy custard, flaky crust, and crunchy toasted coconut is what makes this pie special.

Perfect Pairings for bonefish grill coconut pie

Beverage Pairings

I love serving this with a chilled glass of Moscato d’Asti—its light sweetness and effervescence complement the coconut beautifully. The Italian sparkling wine’s peach and apricot notes create a tropical harmony. For non-alcoholic options, a coconut water spritzer with lime works wonderfully. 🍷

Coffee Companions

A medium-roast coffee with vanilla notes enhances the pie’s flavors. I recommend Starbucks Blonde Roast or a local artisanal vanilla bean blend. The coffee’s acidity cuts through the richness while highlighting the coconut’s natural sweetness.

Tea Pairings

For tea lovers, a chamomile lavender blend offers floral notes that pair surprisingly well. I steep 1 tbsp loose tea in 8 oz hot water for 5 minutes. The herbal undertones complement the coconut without overpowering it.

Dessert Wine

A Sauternes from Bordeaux brings honeyed complexity that elevates the pie. The French dessert wine’s apricot and honey notes mirror the caramelized coconut. Serve slightly chilled at 55°F for optimal flavor.

Cold Pairings

On warm days, I serve this with a scoop of vanilla bean ice cream on the side. The cold creaminess contrasts the pie’s texture. For a tropical twist, add mango sorbet—its tangy sweetness balances the coconut perfectly. 💛

Frequently Asked Questions