Coconut Custard Pie

Cassie *


This recipe came from a very dear friend of mine. This was my first time making it. It turned out perfect. This will be a keeper for me. Was creamy, rich, delicious!


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★★★★★ 3 votes

10 Min
25 Min


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  • 1 - 9
    inch, baked pie shell
  • 1 1/2 c
    flaked coconut, divided
  • 3
  • 1 tsp
  • 1 can(s)
    sweetened condensed milk
  • 1 1/4 c
    hot water
  • 1/4 tsp
  • 1/8 tsp
    ground nutmeg

How to Make Coconut Custard Pie


  1. Preheat oven to 425 degree F.

    Bake pie shell for 6 minutes. Cool slightly.

    Toast 1/2 cup coconut. Either in oven on a sheet pan, or I do mine in a skillet on the stove top. Stirring frequently so as not to burn, for about 5 minutes. Set aside.
  2. In a bowl, beat eggs. Add remaining ingredients, except coconut. Mix well. Stir in the 1 cup of coconut.
  3. Pour into pre cooked pie shell. Sprinkle toasted coconut on top.

    Bake for 10 minutes. I then cover crust with foil, so not to burn.

    Reduce oven to 350. Bake 25 - 30 minutes longer; or until knife inserted in center comes out clean.
  4. Cool, and refrigerate leftovers.

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About Coconut Custard Pie

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: American
Hashtags: #coconut, #custard

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