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Coconut Custard Pie

Teresa Ambra
This delicious custard pie is filled with coconut and is one of the best pies you'll ever eat. It's great for holiday baking, but so easy you'll want to make it frequently!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Pie/Dessert
Cuisine Southern
Servings 8
Calories 301 kcal

Ingredients
  

  • 3/4 cup sugar
  • 2 cups milk
  • 1 tsp. vanilla
  • 2 large eggs
  • 1 tsp. salt
  • 2 cups coconut
  • 1 unbaked pie shell

Instructions
 

  • Scald milk (bring just to the point where surface bubbles, but not boils).
  • Set aside.
  • Beat eggs, add sugar, salt, and vanilla.
  • Then and scalded milk slowly.
  • Line pie plate with pastry, pour in custard.
  • Bake in 350° oven for 25-30 minutes.
  • Custard is baked when knife inserted in center comes out clean.

Notes

NOTE: I’ve never been able to get this to cook in less than 45 minutes.
NOTE: Because I didn’t want the crust to burn I reduced the temperature to 300° and cooked this pie over an hour.
NOTE: I tented the pie with foil after 30 minutes to avoid browning the crust.
NOTE: Preparation time does not include time required to prepare pie crust.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 301kcalCarbohydrates: 35gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 58mgSodium: 435mgPotassium: 267mgFiber: 2gSugar: 23gVitamin A: 200IUVitamin C: 0.8mgCalcium: 100mgIron: 1.6mg
Keyword coconut, dessert, pie
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