Coconut Custard Pie III

Coconut Custard Pie III


"A simple coconut custard pie that has been a major success. So easy! Cinnamon may be used instead of nutmeg."


{{adjustedServings}} servings 272 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl beat eggs then stir in sugar, salt, nutmeg or cinnamon, and vanilla extract.
  3. Heat milk in a small saucepan then pour milk slowly into egg mixture, whisking constantly. Stir in coconut, then pour mixture into pastry shell.
  4. Bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled. Store in refrigerator.
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  1. 84 Ratings


Very nice "classic" coconut custard pie with a hint of vanilla and nutmeg. For a creamy and rich filling that will fit perfectly into the pie shell, cut the milk to 2 cups (better yet, use 1 1/2...

This pie was very yummy, lots of coconut. Everyone loved it! I replaced a 1/2 cup of milk with heavy cream, used fresh ground nutmeg, a dash of cinnamon and a homemade pie crust. I also used ...

When I gave up searching for my grandmother's special "secret recipe," I gave this a whirl. My father thought it was the best pie I have ever made. What a thrill to make a pie that contends wi...