Coconut Custard Pie II

Coconut Custard Pie II


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


1 h 50 m servings 331 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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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  1. 71 Ratings


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 th...

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...

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