Can't Miss Coconut Custard Pie Recipe

4.5 7 9
Can't Miss Coconut Custard Pie Recipe
Can't Miss Coconut Custard Pie Recipe photo by Taste of Home
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Can't Miss Coconut Custard Pie Recipe

Read Reviews
4.5 7 9
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1 cup sweetened shredded coconut, chopped
  • 3 eggs, beaten
  • 2-2/3 cups 2% milk
  • 2/3 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg

Directions

Preheat oven to 450°. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside. Reduce oven setting to 350°.
In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg.
Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Originally published as Can't Miss Coconut Custard Pie in Taste of Home October/November 2010, p114

Nutritional Facts

1 piece: 322 calories, 15g fat (8g saturated fat), 90mg cholesterol, 345mg sodium, 42g carbohydrate (26g sugars, 1g fiber), 7g protein.

  • Pastry for single-crust pie (9 inches)
  • 1 cup sweetened shredded coconut, chopped
  • 3 eggs, beaten
  • 2-2/3 cups 2% milk
  • 2/3 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  1. Preheat oven to 450°. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside. Reduce oven setting to 350°.
  2. In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg.
  3. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Originally published as Can't Miss Coconut Custard Pie in Taste of Home October/November 2010, p114

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Reviews forCan't Miss Coconut Custard Pie

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dublinlab User ID: 1682119 260775
Reviewed Feb. 4, 2017

"Excellent pie, make sure you use a large pie plate. I toasted the coconut for added flavour. Janet VFE"

MY REVIEW
nibseysgirl User ID: 7129472 122969
Reviewed Jul. 3, 2013

"yummy....wish it had more custard. I incorporated the coconut in the pie and a very thin layer atop....Pretty pie"

MY REVIEW
Regina31 User ID: 6237554 190353
Reviewed Jan. 24, 2013

"Excellent pie, my one change is that I toasted the coconut. It was amazing!"

MY REVIEW
wunsagin User ID: 791731 192737
Reviewed Mar. 10, 2011

"Everyone loved this and I agree, needs a bigger pie shell."

MY REVIEW
libbync44 User ID: 1285533 107424
Reviewed Nov. 25, 2010

"Excellent pie - am making again today. Delicious!"

MY REVIEW
Joan Rosedahl User ID: 3773119 174809
Reviewed Nov. 6, 2010

"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"

MY REVIEW
keverwann User ID: 1807985 113686
Reviewed Oct. 2, 2010

"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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