Old-Fashioned Coconut Custard Pie

Just like the one your mama or grandma used to make! Easy peasy recipe using just a few basic ingredients.
Photo by Diane V.
A dollop of whipped cream is also delicious!
Just like Mom used to make.
Photo by Diane V.
Just like Mom used to make.
Yummy coconut cream pie.
Photo by Diane V.
Yummy coconut cream pie.
Serve with some ice cream!
Photo by Diane V.
Serve with some ice cream!
Just like Mom used to make.
Yummy coconut cream pie.
Serve with some ice cream!

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup sugar

  • 2

    tablespoons all-purpose flour

  • Pinch of salt

  • 2

    eggs, room temperature (I used Jumbos)

  • 1

    cup whole milk, warmed to lukewarm

  • 1/2

    stick (1/4 c.) butter, melted and cooled to lukewarm

  • 3/4

    teaspoon vanilla extract

  • 1 1/2

    cups sweetened flaked coconut, plus 1/4 cup for top

  • 1

    9-inch unbaked pastry pie crust (I used a frozen Pet-Ritz, thawed)

Directions

Place a baking sheet in the oven and preheat to 350° F. Prep pie crust for a one crust baked pie as directed on package. Set aside. In a large mixing bowl, whisk together the sugar, flour, and salt. Whisk in eggs until well incorporated. Whisk in milk; then melted butter and vanilla. Stir in 1 1/2 cups coconut. Pour mixture into the unbaked pie shell. Sprinkle pie with enough coconut to lightly cover the top (I used about 1/4 cup). Place pie on the hot baking sheet. Bake for 45-50 minutes, or until center of pie doesn't jiggle when you lightly shake the pan. Cool pie on a wire rack to room temperature, then refrigerate for at least 2 hours before serving. Top with whipped cream, if desired.

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