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This soft custard pie has a mild coconut flavor. Who wouldn't love a hearty slice topped with a dollop of whipped cream? Betty Swain, Bear, Delaware
Nutritional Facts 1 piece equals 322 calories, 15 g fat (8 g saturated fat), 90 mg cholesterol, 345 mg sodium, 42 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Can't Miss Coconut Custard Pie in Taste of Home October/November 2010, p114
Creative Ice Cream ConesIf you're having an ice cream bar at your event, offer an assortment of decorated ice cream cones. Start by purchasing a variety of waffle, cake and sugar cones. Place toppings in separate small bowls. (Try flaked coconut, chopped nuts, colored sprinkles and chocolate jimmies.) Melt white and/or milk chocolate candy coating; dip the tops of the cones into the melted chocolate. Roll the chocolate-covered top of each cone into toppings of your choice. Set decorated cones in ice cream cone holders until chocolate is set. (If making these cute cones a few days in advance, store in airtight containers at room temperature, using waxed paper to separate layers.)
If you're having an ice cream bar at your event, offer an assortment of decorated ice cream cones. Start by purchasing a variety of waffle, cake and sugar cones. Place toppings in separate small bowls. (Try flaked coconut, chopped nuts, colored sprinkles and chocolate jimmies.) Melt white and/or milk chocolate candy coating; dip the tops of the cones into the melted chocolate. Roll the chocolate-covered top of each cone into toppings of your choice. Set decorated cones in ice cream cone holders until chocolate is set. (If making these cute cones a few days in advance, store in airtight containers at room temperature, using waxed paper to separate layers.)
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Reviewed on Jan. 24, 2013 by Regina31
Excellent pie, my one change is that I toasted the coconut. It was amazing!
Reviewed on Mar. 10, 2011 by wunsagin
Everyone loved this and I agree, needs a bigger pie shell.
Reviewed on Nov. 25, 2010 by libbync44
Excellent pie - am making again today. Delicious!
Reviewed on Nov. 06, 2010 by Joan Rosedahl
I made it without a crust and only 1/2 cup sugar. It was so good. If there were a chocolate topping it would taste like a famous candy bar. JPR
Reviewed on Oct. 02, 2010 by keverwann
Coconut would probably be better if toasted first. The filling almost over-flowed my 9.5 inch Deep-dish pie pan; I would recommend making it in a 10 inch deep-dish pan.
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