Coconut Custard Pie III Recipe - Allrecipes.com
Coconut Custard Pie III Recipe

Coconut Custard Pie III

Recipe by  

"A simple coconut custard pie that has been a major success. So easy! Cinnamon may be used instead of nutmeg."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings
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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl beat eggs then stir in sugar, salt, nutmeg or cinnamon, and vanilla extract.
  3. Heat milk in a small saucepan then pour milk slowly into egg mixture, whisking constantly. Stir in coconut, then pour mixture into pastry shell.
  4. Bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled. Store in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Jul 31, 2004

Very nice "classic" coconut custard pie with a hint of vanilla and nutmeg. For a creamy and rich filling that will fit perfectly into the pie shell, cut the milk to 2 cups (better yet, use 1 1/2 cups milk and 1/2 cup half and half or heavy cream. The pie was set after 30 minutes of baking but I left it in the oven for 3 minutes longer to brown a bit more. I will be making this again for sure!

 
Most Helpful Critical Review
May 24, 2005

I followed the other reviews' suggestion of using 1 1/2 cups milk. Unfortunatly, this recipe didn't work for me. The coconut and cinnamon rose to the top and I had an egg layer on the bottom. I also got a very soggy crust. Although I think this resulted from putting the pie in the fridge before it completely cooled(Water condensed in the hot pie).

 
Apr 20, 2003

This pie was very yummy, lots of coconut. Everyone loved it! I replaced a 1/2 cup of milk with heavy cream, used fresh ground nutmeg, a dash of cinnamon and a homemade pie crust. I also used a little less sugar because my shredded coconut was sweetened. I will definately make this again, it took very little time.

 
Nov 01, 2008

When I gave up searching for my grandmother's special "secret recipe," I gave this a whirl. My father thought it was the best pie I have ever made. What a thrill to make a pie that contends with my grandmother's! I even liked it, and I am not a fan of coconut! Delicious! *****Update: Since my father has become a Diabetic, I have been making this pie using regular Splenda (not the baking blend kind) and have still had EXCELLENT results. I also use unsweetened coconut now.*****

 
Jan 04, 2005

The first time I baked this it didn't come out terrific but I decided to try it again and I made my own adjustments. The first time it tasted very eggy so I used 3 eggs this time. I also used 1 1/2 cups milk and 1/2 cup half and half, omitting 1/2 cup. It seemed that there was too much filling the first time I made it also. I also used only 1/2 cup of sugar instead of 3/4 cup. I added a little bit of cinnamon as well as the nutmeg. It came out great this time. My brother-in-law loves this pie.

 
Nov 07, 2003

It is very tasty and has a strong coconut flavor. I used homemade crust, three eggs, half cup of sugar and coconut and slighty less than two cups of milk - it was enough for one pie.

 
May 07, 2004

This pie was delicious. Not overly "eggy" just a nice creamy custard. I used coconut milk in place of the milk called for in the recipe, and I sprinkled more coconut on top when the pie had baked about halfway. Very easy to do. I will be tinkering with this recipe - but it is great as is. Thanks for a great recipe!

 
Apr 25, 2011

Hi. Made this pie for Easter 2011. Being a baker, I took advice from other reviews: cut liquid to 2c (1c. milk/1c.heavy cream); used 1/2 c. sugar & took closer to 40 min. to bake (cover crust w/ foil if it looks like it's browning too much). I ALSO USED UNSWEETENED COCONUT. I don't like the sweetened stuff. My family (bunch o' bakers) really enjoyed this pie. Creamy, sweet enough & a little bite to the coconut. Yum.

 

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Nutrition

  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 35.2 g
  • 11%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 268 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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