Coconut Custard Pie IV Recipe - Allrecipes.com
Coconut Custard Pie IV Recipe
  • READY IN ABOUT hrs

Coconut Custard Pie IV

Recipe by  

"Making custard from scratch takes a little longer, but you can really taste the difference!"

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings
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  • PREP

    25 mins
  • COOK

    40 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large mixing bowl beat eggs slightly. Add sugar, salt, nutmeg, and vanilla extract. Mix well. Gently whisk in whole milk, evaporated milk, and cream. Fold in coconut. Pour mixture into baked pie shell.
  3. Bake in preheated oven for 30 to 40 minutes, or until toothpick inserted in center comes out clean. Cool before serving, and refrigerate within 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2010

My husband is from the East Coast where coconut custard pie is popular. Here in the Midwest, coconut cream is the coconut pie of choice. Since I can't purchase a coconut custard pie out here, I have to make them homemade. This one is his favorite so far. It is easy to make and comes out creamy and very tasty. I usually do not have the whipping cream on hand, so I just use one and one half cups of evaporated milk instead of the one cup it calls for. I also use just 1 tsp.of vanilla. I thought the one and a half might be too overpowering. Before putting in the oven, I sprinkle a few tablespoons of coconut on top of the custard. I also sprinkle a little nutmeg on top. Besides tasting great, it looks very appetizing. Hint: brushing your pie crust with a lightly beaten egg white, helps to keep the crust from getting too soggy. Also, I use an unbaked pie crust..saves time and that is what most recipes call for with a custard type pie. Thanks Celia for a great recipe!!! Update: I have begun making this with a total of 3 cups of milk. It seems to make for a bit creamier pie. I used whatever combination of milks/cream I have on hand. Even using 3 cups of whole milk it turns out great. I recently came across a great tip to help you from overcooking your custard. Overcooking it results in it watering out. I now use a quick read thermometer and bake the pie until the center is 160. This has been working out great!!!! So far, no more watered out custard pies. :-)

 
Most Helpful Critical Review
Feb 02, 2006

A very bland recipe. I wouldn't use it again.

 

65 Ratings

Nov 22, 2006

I made this pie twice and each time it got rave reviews. I added just a little more vanilla and a bit more than a pinch of nutmeg. There is something I want to mention though. The first time I made this recipe I spilled the filling getting it into the oven. I've since used a 4 cup measuring cup and poured it into the shell on the oven rack. I don't know if anyone else had my experience, just wnated to help anyone who did.

 
Nov 27, 2002

Served it at Thanksgiving to Coconut Custard experts. It was fantastic. It was gone after the first round of pie was dished out. I suggest adding a 1/4 to 1/2 more cups of coconut for coconut lovers!

 
Mar 28, 2005

This pie is very easy to make and comes out great! I have tried several coconut custard pie recipes and this one is by far the best - it took a little longer to cook in my oven (closer to an hour) but turned out fantastic and received many compliments. Plus, it only took about 10 minutes to throw all the ingredients together and get the pie in the oven.

 
Nov 22, 2005

Very good basic coconut custard recipe. Next time, I think I will add a little more nutmeg, and slighlty more cocunut. I used a unbaked pie crust, and it was fine. I only had to bake it for 45 min. as stated (I was prepared to bake it longer because of some of the other reviews). I will be making this one again!

 
Nov 27, 2002

I felt there was too much coconut, so now I use 3/4 cup instead. There is never any left over the day i make it. Thanks

 
Feb 15, 2004

My husband is from the East Coast and he said that it tastes just like his mother's pie when he was a boy. Thanks for sharing!

 

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Nutrition

  • Calories
  • 319 kcal
  • 16%
  • Carbohydrates
  • 30.5 g
  • 10%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 251 mg
  • 10%

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

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