Can’t-Miss Coconut Custard Pie
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
Ingredients
- Pastry for single-crust pie (9 inches)
- 1 cup sweetened shredded coconut, chopped
- 3 large eggs, room temperature, beaten
- 2-1/2 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
- Toasted sweetened shredded coconut, optional
Reviews
Excellent pie, make sure you use a large pie plate. I toasted the coconut for added flavour. Janet VFE
yummy....wish it had more custard. I incorporated the coconut in the pie and a very thin layer atop....Pretty pie
Excellent pie, my one change is that I toasted the coconut. It was amazing!
Everyone loved this and I agree, needs a bigger pie shell.
Excellent pie - am making again today. Delicious!
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
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.