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Coconut Custard Pie II

Coconut Custard Pie II

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Ellen

Competing for 'best pie in the world' prize. With its caramelized topping, this custard pie is something special.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Beat eggs slightly, stir in white sugar, salt and vanilla. Gradually stir in milk. Add 1/2 cup coconut to filling, and reserve remaining 1/2 cup for the top. Pour filling into pie shell.
  3. Bake at 400 degrees F (200 degrees C) for 25 to 30 minutes, or until knife inserted into center of pie comes out clean. Cool pie completely.
  4. Before serving, mix 1/2 cup coconut with butter and brown sugar. Sprinkle on top of pie. Broil, about 3 or 4 inches away from heat, for 2 to 4 minutes.
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Reviews

janetholcomb
84
8/10/2008

I love coconut pie this is a delicious pie next time I will just use 2 cups of milk it boiled over in my oven and I also let it cook about 10 more minutes before the knife came out clean like the other reviews sayed. Thank you for the recipe and reviews they are very helpful

RS29
37
12/14/2003

This is a great pie! The only thing is that it needs to cook a little longer than the recipe says. I made a second pie the same night, because the first one was so good. The brown sugar topping adds just the right amount of sweetness.

LIGHTKEEPER23
33
11/25/2002

This was very delicious. It turned out well, the topping really makes the pie. Would make it again.