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Coconut Custard Pie V

Coconut Custard Pie V

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
sal

sal

This recipe makes two glorious pies of exquisite coconut custard with lightly sweetened clouds of meringue floating over.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 177 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In the top of a double boiler, combine egg yolks, milk, 2 cups sugar and flour. Cook, stirring constantly until thickened. Remove from heat and stir in the vanilla and coconut. Pour into 2 pie shells.
  3. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/3 cup white sugar, continuing to beat until stiff peaks form. Spread meringue over pies, covering completely.
  4. Bake in the preheated oven for 8 to 10 minutes, or until golden brown.
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Reviews

DONNAKP
15

DONNAKP

9/13/2003

I have tried this recipe twice. Both times I have found that this in no way will make 2 pies. Maybe because I was using a deep dish pastry. The first time I tried it I thought it was way too sweet and too much coconut. I liked the taste of the custard though. So I tried it again and used half the sugar and half of the coconut. I also added a couple tablespoons of butter and it turned out great!

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