Coconut Custard Pie IV

Coconut Custard Pie IV


"Making custard from scratch takes a little longer, but you can really taste the difference!"


1 h 5 m {{adjustedServings}} servings 319 cals
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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large mixing bowl beat eggs slightly. Add sugar, salt, nutmeg, and vanilla extract. Mix well. Gently whisk in whole milk, evaporated milk, and cream. Fold in coconut. Pour mixture into baked pie shell.
  3. Bake in preheated oven for 30 to 40 minutes, or until toothpick inserted in center comes out clean. Cool before serving, and refrigerate within 1 hour.
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  1. 68 Ratings


My husband is from the East Coast where coconut custard pie is popular. Here in the Midwest, coconut cream is the coconut pie of choice. Since I can't purchase a coconut custard pie out here, I ...

I made this pie twice and each time it got rave reviews. I added just a little more vanilla and a bit more than a pinch of nutmeg. There is something I want to mention though. The first time I m...

Served it at Thanksgiving to Coconut Custard experts. It was fantastic. It was gone after the first round of pie was dished out. I suggest adding a 1/4 to 1/2 more cups of coconut for coconu...