Coconut Custard Pie

Coconut Custard Pie

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Anita Hoffman


For coconut lovers, a creamy, delicious, easy to make pie.


★★★★★ 1 vote

20 Min
40 Min


  • 1
    ( 9 inch) unbaked pie shell
  • 1 c
    flaked coconut
  • 3
  • 1 can(s)
    (14 ounce) sweetened condensed milk
  • 1 1/4 c
  • 1 tsp
  • 1/4 tsp
  • 1/8 tsp

How to Make Coconut Custard Pie


  1. Preheat oven to 425 degrees.
    Toast lightly 1/2 cup coconut; set aside.
  2. Bake pie shell 8 minutes; cool slightly.
  3. In a medium mixing bowl, beat eggs.
    Add condensed milk, water, vanilla, salt and nutmeg; mix well.
  4. Stir in remaining 1/2 cup coconut.
  5. Pour into prepared pie shell.
  6. Sprinkle with toasted coconut.
  7. Bake 10 minutes. Reduce oven temperature to 350 degrees; continue baking 25-30 minutes or until knife inserted near center comes out clean.
  8. Cool. Chill, if desired. Refrigerate leftovers.

Printable Recipe Card

About Coconut Custard Pie

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American

Show 3 Comments & Reviews

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