Coconut Custard Pie III

Coconut Custard Pie III

68
Susan Hadobas 0

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

Ingredients {{adjustedServings}} servings 272 cals

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Nutrition

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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Directions

  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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Reviews 68

  1. 84 Ratings

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TERVGIRLMOM
7/31/2004

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 cups milk and 1/2 cup half and half or heavy cream. The pie was set after 30 minutes of baking but I left it in the oven for 3 minutes longer to brown a bit more. I will be making this again for sure!

MEGWEST
4/20/2003

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 a little less sugar because my shredded coconut was sweetened. I will definately make this again, it took very little time.

MAMA GIN
11/1/2008

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 with my grandmother's! I even liked it, and I am not a fan of coconut! Delicious! *****Update: Since my father has become a Diabetic, I have been making this pie using regular Splenda (not the baking blend kind) and have still had EXCELLENT results. I also use unsweetened coconut now.*****