Coconut Custard Pie

Teresa Ambra

Coconut Custard Pie is a vintage recipe my Mom always used to make. 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

Cook Time 30

Total Time 35

Course Pie/Dessert

Cuisine Southern

Servings

Calories 296 kcal

Equipment

1 10-inch pie plate
1 small sauce pan
1 wooden spoon
1 small mixing bowl
1 whisk

Ingredients

3/4 cup granulated sugar
2 cups whole milk or cream, preferred
1 tsp. vanilla extract
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 in a small mixing bowl with a whisk.
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.

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Nutrition

Calories: 296kcalCarbohydrates: 35gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 54mgSodium: 371mgPotassium: 202mgFiber: 2gSugar: 23gVitamin A: 167IUVitamin C: 1mgCalcium: 89mgIron: 1mg

Keyword coconut, dessert, pie

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