Coconut Cream Custard Pie

Coconut Cream Custard Pie

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"A sweet and creamy coconut pie will please everybody in the family, and it's so easy to make."
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2 h 55 m servings 348 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 19.2 g
  • 29%
  • Carbs:
  • 39.5g
  • 13%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  1. Heat oven to 350 degrees F. Bake pie shell 10 minutes. Remove and cool. (Do not turn off oven.)
  2. Beat eggs in medium bowl. Add half-and-half, vanilla extract, salt, nutmeg and coconut curd. Mix well. Stir in flaked coconut. Pour into pie shell; return to oven 30 minutes or until knife inserted near center comes out clean. Chill several hours. Serve topped with sweetened whipped cream and toasted coconut if desired.



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