*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.
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. :-)
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.
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!
What a wonderful creamy pie this is its so easy to make and the taste is out of this world.I have only ever bought custard pies before but never again this pie is sooooo good.Thank you Celia for sharing this excellent recipe
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