A simple coconut custard pie that has been a major success. So easy! Cinnamon may be used instead of nutmeg.

Recipe Summary

Servings:
8
Yield:
1 pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • In a large bowl beat eggs then stir in sugar, salt, nutmeg or cinnamon, and vanilla extract.

  • Heat milk in a small saucepan then pour milk slowly into egg mixture, whisking constantly. Stir in coconut, then pour mixture into pastry shell.

  • Bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled. Store in refrigerator.

Nutrition Facts

272 calories; protein 6.6g 13% DV; carbohydrates 35.2g 11% DV; fat 11.8g 18% DV; cholesterol 99.1mg 33% DV; sodium 267.6mg 11% DV. Full Nutrition
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Reviews (88)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/31/2004
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 cups milk and 1/2 cup half and half or heavy cream. The pie was set after 30 minutes of baking but I left it in the oven for 3 minutes longer to brown a bit more. I will be making this again for sure! Read More
(146)

Most helpful critical review

Rating: 2 stars
05/25/2005
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. I also got a very soggy crust. Although I think this resulted from putting the pie in the fridge before it completely cooled(Water condensed in the hot pie). Read More
(19)
111 Ratings
  • 5 star values: 68
  • 4 star values: 29
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
07/31/2004
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 cups milk and 1/2 cup half and half or heavy cream. The pie was set after 30 minutes of baking but I left it in the oven for 3 minutes longer to brown a bit more. I will be making this again for sure! Read More
(146)
Rating: 5 stars
04/20/2003
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 a little less sugar because my shredded coconut was sweetened. I will definately make this again, it took very little time. Read More
(82)
Rating: 5 stars
11/01/2008
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 with my grandmother's! I even liked it and I am not a fan of coconut! Delicious! Update: Since my father has become a Diabetic I have been making this pie using regular Splenda (not the baking blend kind) and have still had EXCELLENT results. I also use unsweetened coconut now. Read More
(68)
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Rating: 4 stars
01/04/2005
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 1 1/2 cups milk and 1/2 cup half and half omitting 1/2 cup. It seemed that there was too much filling the first time I made it also. I also used only 1/2 cup of sugar instead of 3/4 cup. I added a little bit of cinnamon as well as the nutmeg. It came out great this time. My brother-in-law loves this pie. Read More
(36)
Rating: 5 stars
11/07/2003
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. Read More
(25)
Rating: 2 stars
05/24/2005
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. I also got a very soggy crust. Although I think this resulted from putting the pie in the fridge before it completely cooled(Water condensed in the hot pie). Read More
(19)
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Rating: 5 stars
05/07/2004
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 baked about halfway. Very easy to do. I will be tinkering with this recipe - but it is great as is. Thanks for a great recipe! Read More
(17)
Rating: 4 stars
04/25/2011
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/ foil if it looks like it's browning too much). I ALSO USED UNSWEETENED COCONUT. I don't like the sweetened stuff. My family (bunch o' bakers) really enjoyed this pie. Creamy, sweet enough & a little bite to the coconut. Yum. Read More
(17)
Rating: 5 stars
12/30/2002
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 though. Read More
(10)
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