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–+ servings
A slice of coconut custard pie
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5 from 2 votes

Coconut Custard Pie

This is a grand old pie that appeals to everyone with its deep rich macaron taste.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: coconut custard pie, coconut pie
Servings: 8 servings
Calories: 300kcal
Author: Wendi Spraker

Ingredients

  • 1 refrigerated pie crust (use the Pillsbury crust that comes rolled up NOT the frozen ones and NOT storebrand.
  • 1 Cup granulated white sugar
  • 1 Tbs All purpose flour
  • ¼ tsp table salt
  • ¾ Cup coconut milk - make sure it is mixed well (shaken)
  • ½ cup real butter melted
  • 3 eggs beaten well and room temp
  • 1 tsp real vanilla extract
  • ½ tsp real almond extract
  • ½ tsp grated nutmeg fresh grated is best
  • ½ Cup packed sweetened coconut flakes

Instructions

  • Preheat the oven to 325
  • Line a 9 inch deep dish pie plate with the pie crust and flute the edges.
  • In a medium sized bowl, combine the sugar, flour and salt and mix well.
  • Add the milk, butter, eggs, vanilla, almond and nutmeg and stir until everything is combined well.
  • Stir in the coconut flakes and mix well.
  • Pour this filling into the pie shell.
  • Place the pie on the bottom rack of the oven and bake until the filling is firm and starting to puff up. You will notice that the top of the pie is a golden color. This will take 45 - 55 minutes.
  • When the pie is no longer jiggly loose in the center, remove the pie from the oven and place on a cooling rack. Allow to cool completely to room temp before slicing the pie.

Notes

This lovely old coconut custard pie graced your grandmother's cook book and now it graces yours!  
Here are some important tips:
If you want to freshly grate your coconut for this pie, that would be the BEST.  However, the kind you find already flaked in the grocery store baking aisle will do just fine.
You can substitute whole milk for the coconut milk, however, I think the coconut milk adds more flavor that you will love.  
Place a rimmed baking sheet beneath your pie in the oven.  You don’t want it to bubble and spill into your oven. What a mess!  
Cool your pie on a wire rack and allow it to cool completely to room temperature before cutting into it.  Cutting in earlier can lead to a loose pie in the pan.
Expect that your pie will puff up when it cooks and then when you remove it from the oven that it will flatten out.  This is to be expected.

Nutrition

Calories: 300kcal