Coconut Custard Pie
Updated Nov. 3, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Pie Pastry for 9- or 10-inch pie shell
- 4tablespoons butter
- 1cup sugar
- 4large eggs
- 2cups milk
- ½teaspoon pure vanilla extract
- ⅛teaspoon salt if desired
- 1cup flaked coconut, available in cans
Nutritional analysis per serving (6 servings)
509 calories; 27 grams fat; 15 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 59 grams carbohydrates; 2 grams dietary fiber; 38 grams sugars; 8 grams protein; 291 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
Roll out pastry and use it to line 9- or 10-inch pie tin or plate. Build up a slight rim and flute it.
- Step 3
Line pastry with a round of aluminum foil, pressing it down. Place pie tin or plate on baking sheet and place in oven. Bake 5 minutes and remove foil. Bake 5 minutes longer.
- Step 4
Meanwhile, combine butter and sugar in mixing bowl and beat until creamy. Add eggs, one at a time, beating thoroughly. Gradually beat in milk, vanilla and salt. Stir in coconut. Pour filling into partly cooked pie shell. Place in oven and bake 30 minutes.
Private Notes
Comments
Amendments to this very satisfying pie: I did not see the point of the butter in the custard so I just put in a token 1T or so cut up. Added a squeeze of lemon to the mixture. I used 3 eggs instead of 4 and the full amount of milk for a deep-dish pie plate. I cut the sugar (just eyeballed it) but I think it could be cut even further, esp. when using sweetened coconut. Other bakers have suggested the same. I will make this again, and it held its shape when cut right out of the oven.
We haven't tested it but it should work fine.
Reduced the milk to 1 1/2 cups. Otherwise it would overflow a 9-inch crust. Also, because I could only find sweetened flaked coconut, reduced the sugar to 1/2 cup. Delicious
Definitely was not set at 30 minutes. I know that it would continue to cook after leaving the oven, but I put it back in for another 15 minutes. Also, I mixed in 2/3 cup of the coconut to the custard and saved 1/3 to sprinkle on top afterwards. That’s the way my mother did it 50+ years ago, so that’s the way I like it. She also used to spread apricot jam on the crust to try and prevent it from getting too soggy. I did not do that this time. She’s 95 now and I’m going to take her a piece and see what she thinks of it.
Maybe for a newbie such as myself it should indicate that this recipe as it is calls for a deep dish.
This needs far more cooking time than 30 minutes. 45-50 before it is set and browned.