Recipe by Celia
"Making custard from scratch takes a little longer, but you can really taste the difference!"
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1 (9 inch)
pie crust, baked
1 1/2 teaspoons
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. :-)
A very bland recipe. I wouldn't use it again.
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.
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!
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.
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!
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
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Custard Pie IV
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 169
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