Sep 4

Coconut Custard Pie

I have to admit, I’ve never been a big fan of coconut custard pie…but this one may have won me over.


Earlier this summer we celebrated my sister and brother-in-law’s birthdays, and this was his pick for his birthday dessert. An odd choice, I thought, but I went with it. It was a big hit! Very easy to make, too.


Bookmark this one for Thanksgiving 🙂

Coconut Custard Pie
from Eagle Brand

1 cup flaked coconut, divided
1 pie crust (homemade or store bought)
3 eggs
1 (14 ounce) can sweetened condensed milk
1 1/4 cups hot water
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/8 teaspoon nutmeg

Preheat oven to 425 degrees. Toast 1/2 cup of coconut and set aside. Bake pie crust for 8 minutes and cool slightly.

Beat eggs in a mixing bowl. Add milk, water, vanilla, salt and nutmeg. Mix well. Stir in remaining 1/2 cup coconut. Pour into crust and sprinkle toasted coconut on top.

Bake 10 minutes. Reduce oven temp to 350 and bake an additional 25-30 minutes, or until knife inserted in center comes out clean. Cool. Chill before serving, if desired.

Related Posts Plugin for WordPress, Blogger...

This entry was posted in coconut, dessert, freezer friendly, make ahead, pie, QuickAndEasy. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *