Can’t-Miss Coconut Custard Pie

Name: Can't-Miss Coconut Custard Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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

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

Directions

Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim and flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 10 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 for 1 hour. If desired, top with toasted coconut to serve. Refrigerate leftovers.

Nutrition Facts

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

Originally published as Coconut Custard Pie in Taste of Home October/November 2010

Reviews

Click stars to rate

Average Rating:

dublinlab

Feb 4, 2017

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

Jul 3, 2013

yummy....wish it had more custard. I incorporated the coconut in the pie and a very thin layer atop....Pretty pie
Regina31

Jan 24, 2013

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

Mar 10, 2011

Everyone loved this and I agree, needs a bigger pie shell.
libbync44

Nov 25, 2010

Excellent pie - am making again today. Delicious!
Joan Rosedahl

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
keverwann

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.