Coconut Custard Pie III

Coconut Custard Pie III

"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

servings 272 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 75
  1. 92 Ratings

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Most helpful positive review

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...

Most helpful critical review

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. ...

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Least positive
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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...

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 ...

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 wi...

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 ...

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.

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. ...

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 bake...

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/...

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...

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