Coconut Custard Pie V

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sal 28

"This recipe makes two glorious pies of exquisite coconut custard with lightly sweetened clouds of meringue floating over."
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1 h servings 317 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 177 mg
  • 7%

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. Preheat oven to 350 degrees F (175 degrees C.)
  2. In the top of a double boiler, combine egg yolks, milk, 2 cups sugar and flour. Cook, stirring constantly until thickened. Remove from heat and stir in the vanilla and coconut. Pour into 2 pie shells.
  3. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/3 cup white sugar, continuing to beat until stiff peaks form. Spread meringue over pies, covering completely.
  4. Bake in the preheated oven for 8 to 10 minutes, or until golden brown.


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I have tried this recipe twice. Both times I have found that this in no way will make 2 pies. Maybe because I was using a deep dish pastry. The first time I tried it I thought it was way too swe...

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