Coconut Custard Pie IV44 Reviews
- Prep: 25 min
- Cook: 40 min
- Ready In: 1 hr 5 min
“Making custard from scratch takes a little longer, but you can really taste the difference!” - by Celia
Original recipe yields 1 pie
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Amount Per Serving (8 total)
- 319 cal
- 18.8 g
- 30.5 g
Based on a 2,000 calorie diet
Reviews (44)Rate This Recipe
"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 have t..." See moreo make them homemade. This one is his favorite so far. It is easy to make and comes out creamy and very tasty. I usually do not have the whipping cream on hand, so I just use one and one half cups of evaporated milk instead of the one cup it calls for. I also use just 1 tsp.of vanilla. I thought the one and a half might be too overpowering. Before putting in the oven, I sprinkle a few tablespoons of coconut on top of the custard. I also sprinkle a little nutmeg on top. Besides tasting great, it looks very appetizing. Hint: brushing your pie crust with a lightly beaten egg white, helps to keep the crust from getting too soggy. Also, I use an unbaked pie crust..saves time and that is what most recipes call for with a custard type pie. Thanks Celia for a great recipe!!! Update: I have begun making this with a total of 3 cups of milk. It seems to make for a bit creamier pie. I used whatever combination of milks/cream I have on hand. Even using 3 cups of whole milk it turns out great. I recently came across a great tip to help you from overcooking your custard. Overcooking it results in it watering out. I now use a quick read thermometer and bake the pie until the center is 160. This has been working out great!!!! So far, no more watered out custard pies. :-)"
"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 made th..." See moreis recipe I spilled the filling getting it into the oven. I've since used a 4 cup measuring cup and poured it into the shell on the oven rack. I don't know if anyone else had my experience, just wnated to help anyone who did."
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