Coconut Custard Pie III59 Reviews
“A simple coconut custard pie that has been a major success. So easy! Cinnamon may be used instead of nutmeg.” - by Susan Hadobas
Original recipe yields 1 pie
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl beat eggs then stir in sugar, salt, nutmeg or cinnamon, and vanilla extract.
- Heat milk in a small saucepan then pour milk slowly into egg mixture, whisking constantly. Stir in coconut, then pour mixture into pastry shell.
- Bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled. Store in refrigerator.
Amount Per Serving (8 total)
- 272 cal
- 11.8 g
- 35.2 g
Based on a 2,000 calorie diet
Reviews (59)Rate This Recipe
"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 ..." See moremilk 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!"
"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 litt..." See morele less sugar because my shredded coconut was sweetened. I will definately make this again, it took very little time."
"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 ..." See moregrandmother'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.*****"
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