Coconut Custard Pie

Coconut Custard Pie

Photo by

  • Prep Time


  • Total Time


  • Servings



  • Pastry for single-crust pie (9")

  • 1

    c flaked coconut, chopped

  • 3

    eggs, beaten

  • 2⅔

    c 2% milk

  • c sugar

  • 3

    T flour

  • 1

    t vanilla extract

  • ½

    t salt

  • ¼

    t ground nutmeg


Line a 9" deep-dish pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside. In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg. Bake, uncovered, at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.


Facebook Conversations