"A simple coconut custard pie that has been a major success. So easy! Cinnamon may be used instead of nutmeg." — Susan Hadobas
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1 (9 inch)
2 1/2 cups
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!
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).
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.
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.*****
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Custard Pie III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 106
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