Coconut Custard Pie III Recipe

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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!

—TERVGIRLMOM

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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).

—NADAS6

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74 Ratings

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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.

—MEGWEST

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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.*****

—MAMA GIN

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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.

—Melissa

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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.

—INGU

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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!

—SFwoman

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Dec 30, 2002

This was REALLY easy. However, i thought this was a little sweet, and there was too much to fill the pie. I had to spill out some, and even then, the pie bubbled over while baking. Good taste, though.

—STARDUST_331

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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.

Nutritional Information

Coconut Custard Pie III

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 272
Calories from Fat: 106

% Daily Value *
Total Fat 11.8g 18 %
Saturated Fat 5g 25 %
Cholesterol 112mg 37 %
Sodium 268mg 11 %
Potassium 200mg 6 %
Total Carbohydrates 35.2g 11 %
Dietary Fiber 1.1g 4 %
Protein 6.6g 13 %
Sugars 26.7g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 13 %
Iron 10 %
Thiamin 10 %
Niacin 15 %
Vitamin B6 5 %
Magnesium 7 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.