Recipe by Ellen
"Competing for 'best pie in the world' prize. With its caramelized topping, this custard pie is something special."
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2 1/2 cups
1 (9 inch)
unbaked pie crust
packed brown sugar
I love coconut pie this is a delicious pie next time I will just use 2 cups of milk it boiled over in my oven and I also let it cook about 10 more minutes before the knife came out clean like the other reviews sayed. Thank you for the recipe and reviews they are very helpful
more like...Egg Souffle Pie!, the custard was not sweet enought, even with sweetened coconut flakes. Texture was like a "perfect" scrambled eggs. just not what i expected shouldve. i've made custard pie before but this one was just not creamy enought, even after i omitted 1/2 cup milk for heavy cream. although the brown sugar coconut topping was a nice touch, i will be adding the topping to my usual custard pie recipe, probably won't make this one again. sorry :(
This is a great pie! The only thing is that it needs to cook a little longer than the recipe says. I made a second pie the same night, because the first one was so good. The brown sugar topping adds just the right amount of sweetness.
This was very delicious. It turned out well, the topping really makes the pie. Would make it again.
This was the first pie I ever made and it was awesome! I used another recipe for the crust but the filling was incredible.I let the coconut topping broil a little longer than specified in this recipe to get a crunchy topping. My whole family loved it. A+++ recipe!
Made this pie for Easter this year. My dad loves, loves, loves coconut custard pie and said this was one of the better ones he has ever tasted. We used 4 Jumbo Eggs, 1 teaspoon vanilla and 1 teaspoon almond extracts. Used 2 cups milk/cream (1 cup coconut milk, 1/2 cup heavy cream & 1/2 cup 2% milk) instead of 2 1/2 cups total. Also used a little over 1 cup of coconut in the custard and left the topping at 1/2 cup and baked in a deep dish pie pan. It did take approx 40 min to bake and had to cover the crust after 25 minutes to prevent burning. Excellent and everyone really enjoyed it. Will make this one every Easter! Thanks for sharing.
Ok, so I made a few changes... But only to tweak what I think was already a great recipe. First, I added an extra yolk in the custard mix, only because I wanted to "paint" the unbaked crust with egg white before I filled it, as another reviewer had suggested, (but then I forgot to do that). I also substituted one-quarter tsp of almond with for equal amount of the vanilla, to subtly enhance the coconut flavor. Because I had it in the fridge already, I used a quarter-cup of heavy cream in the milk. Oh ... I also did not use the broiled topping ... just didn't think it needed it ... but I think the next time I will sprinkle the filled crust with a healthy dose of coconut before sliding the pie into the oven. My custard nicely filled a deep-dish pan and needed about ten extra minutes of baking time to come out perfect. Thanks for this great recipe!
This was very yummy! Everyone loved it. I did have a few technical issues. I reduced the milk to 2 cups and even with leaving some filling out it spilled over my deep dish pie crust. I had trouble getting it to set. I think I would try maybe 1.5 cups of milk next time. My crust started to burn while trying to cook it longer. The topping was easy to make and made the pie. Very unique.
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Custard Pie II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 152
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