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Coconut Custard Pie I

Coconut Custard Pie I


Coconut custard - best tasting pie ever!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 55.9g
  • 18%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, beat together butter or margarine, sugar, and eggs with an electric mixer on low speed. Blend in flour. Mix in 1/2 cup of milk at a time. Add 1 cup coconut and vanilla, and mix well.
  3. Pour filling into unbaked pie shell. Sprinkle top with additional coconut before baking, just enough to lightly cover the top. Bake for 40 to 50 minutes, or until set.
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After altering the recipe a little, (half & half instead of milk & 3/4 cup sugar) this recipe was great tasting and easy to make! I made it for my mom's 50th Birthday, her favorite kind of pie that she hadn't had in over 30 years... what a challenge this would be, I thought ( I cook... but am not much of a say the least). What a fabulous outcome! Even made my dad proud !!!!(pie making is a dying art in my family that he has completely mastered... the women who cook and alter recipes tend not to do so well in this department, but this was a real winner!).

Sandy C.

I attempted to make this recipe for the first time today and was disappointed with the results. However, I believe it was more of user error. I followed all the steps exactly and the pie looked fine going into the oven. But after 50 minutes and a very brown shell...the pie still had not set. I used 2% milk which I don't know if this recipe was intended for whole milk. I will try this again with whole milk to see if this corrects the problem. Any suggestions?


This pie was wonderful !!! I used sweetened flaked coconut and just 1 cup of sugar because I read other reviews saying this pie was too sweet. I found that 1 cup was the perfect sweetness. I brushed the pie crust around the edges with beaten egg (to result in a "pretty" baked crust) and covered the edges with strips of foil after the first 15 minutes of baking (to prevent over browning). The custard is delicious and so EASY to make. It's very very tasty and I will make this again for sure. Thanks, Lesley !