Lizzie's Coconut Custard Pie

Name: Lizzie's Coconut Custard Pie
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6-8
Cuisine: American
Ingredients: 1 c grated coconut; 1 c milk; 1 c sugar; 2 Tbsp flour; 1 pinch of salt; 2 large eggs; 1 large egg, separated; 1 tsp vanilla extract; 2 Tbsp melted butter; 1 unbaked 8 or 9 inch pie shell; nutmeg, optional

By Kathie Carr
@kathiecc

This was one of Grandma's holiday pies. I loved it!

Blue Ribbon Recipe

Member's Choice!

Wow ... this pie's really creamy and delicious. It is easy to make and sure to impress your guests. This would be a great addition to a holiday dessert table. The Test Kitchen

Rating:

★★★★★ 23 votes5

Comments:

111 Comments

Serves:

6-8

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 c

grated coconut
1 c

milk
1 c

sugar
2 Tbsp

flour
1

pinch of salt
2 large

eggs
1 large

egg, separated
1 tsp

vanilla extract
2 Tbsp

melted butter
1

unbaked 8 or 9 inch pie shell
·

nutmeg, optional
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How to Make Lizzie's Coconut Custard Pie

Step-by-Step

Soak coconut in milk for several hours to make coconut very moist. Set in refrigerator until ready to use.
Stir together sugar, flour, and salt. Set aside.

Beat the 2 whole eggs plus the additional egg yolk slightly. Add coconut/milk mixture and vanilla to these eggs.

Combine dry ingredients with milk mixture. Mix well. Add butter. Mix.

Beat remaining egg white until frothy. Brush this on unbaked pie shell. (This keeps the pie crust from becoming soggy.) Then carefully pour custard into unbaked pie shell. If you like shake a bit of nutmeg on top of custard. Bake at 375 degrees for 25-30 minutes.
If you like you can cover edges of pie crust with aluminum foil to prevent them from becoming too dark.