Real Recipes From Real Home Cooks ®

lizzie's coconut custard pie

(25 ratings)
Blue Ribbon Recipe by
Kathie Carr
North Liberty, IN

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

Blue Ribbon Recipe

Member's Choice! Wow, Kathie's grandma's coconut custard pie is delicious! This holiday pie has a creamy center that's a great contrast to its toasted coconut topping. No soggy bottom for this pie. Lizzie's tip to brush whipped egg white over the crust indeed does help the crust crisp. A great addition to a holiday dessert table.

— The Test Kitchen @kitchencrew
(25 ratings)
yield 6 -8
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For lizzie's coconut custard pie

  • 1 c
    grated coconut
  • 1 c
  • 1 c
  • 2 Tbsp
    all-purpose flour
  • 1 pinch
  • 2 lg
  • 1 lg
    egg, separated
  • 1 tsp
    vanilla extract
  • 2 Tbsp
    melted butter
  • 1
    unbaked 8 or 9 inch pie shell
  • nutmeg, optional

How To Make lizzie's coconut custard pie

  • Coconut soaking in milk.
    Soak coconut in milk for several hours to make coconut very moist. Set in refrigerator until ready to use.
  • Sugar, flour, and salt in a bowl.
    Stir together sugar, flour, and salt. Set aside.
  • Eggs added to coconut mixture with vanilla extract.
    Beat the 2 whole eggs plus the additional egg yolk slightly. Add coconut/milk mixture and vanilla to these eggs.
  • Dry ingredients and butter added to the coconut.
    Combine dry ingredients with milk mixture. Mix well. Add butter. Mix.
  • Egg white beat until frothy.
    Beat remaining egg white until frothy. Brush this on unbaked pie shell. (This keeps the pie crust from becoming soggy.)
  • Filling poured into the crust and baking in the oven.
    Then carefully pour the custard into an unbaked pie shell. If you like shake a bit of nutmeg on top of the custard. Bake at 375 degrees for 25-30 minutes.
  • Slice of Lizzie's Coconut Custard Pie on a plate.
    If you like you can cover edges of pie crust with aluminum foil to prevent them from becoming too dark.