Southern Coconut Custard Pie Recipe

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Creamy custard filled with delicious coconut. This Coconut Custard Pie is not only a coconut lovers dream, but it's super easy to make. And, it's a family favorite around my house.

It's a dessert that my whole family loves, and it's easy to make. Easy as pie! This Coconut Custard Pie is from my Christmas Brunch Menu 2015.

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Two forks

I grew up loving Coconut Custard Pie. And, I'll tell you a funny, if not slightly embarrassing story, but you have to promise not to tell anyone. Promise? Ok…

When I was in high school my mom and I would go to the local pie shop/restaurant and order a Pie to go, plus two forks.

Then, we would take the pie and sit in the car and start eating it. We never actually finished the pie, it always went back in the box and we look the evidence, er, I mean leftovers, back home. But it was fun.

It's a nice memory I have of doing something silly with my mom.

A pie for mom and the husband

She still loves coconut, so I make her coconut desserts fairly often.

This pie was actually a request for Christmas Brunch from my husband. I dare say that it's one of his favorite desserts.

Perhaps that and Pumpkin Pie.

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Coconut Pie Recipe

Coconut Custard Pie

A classic homemade pie that filled with coconut custard. Easy to make and so delicious!

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Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 228 kcal

• 1 ¼ cups shredded sweetened coconut
• 2 cups whole milk
• 3 large eggs
• 3 large egg yolks
• ½ cup sugar
• 1 teaspoon vanilla
• 1/8 teaspoon fine grain salt
• 1 homemade or store-bought Pie Crust ready in a deep dish pie pan, unbaked

• Preheat oven to 325° F.

• Sprinkle the coconut into the uncooked crust, and set aside.

• Pour the milk in a small saucepan, and over a medium heat, bring to a simmer.

• While the milk is heating, whisk the eggs, egg yolks, sugar, vanilla, and salt together in a large bowl, and gradually add the hot milk to the egg mixture, stirring constantly. Pour the custard into the prepared pie crust.

• Bake, about 25-35 minutes, or until the center of the custard is set, but still jiggles a bit, like gelatin. Remove from oven and let cool completely on a cooling rack, then refrigerate.

Calories: 228 kcal Carbohydrates: 19 g Protein: 6 g Fat: 15 g Saturated Fat: 11 g Cholesterol: 141 mg Sodium: 95 mg Potassium: 190 mg Fiber: 2 g Sugar: 17 g Vitamin A: 285 IU Vitamin C: 1 mg Calcium: 91 mg Iron: 1 mg

Keyword coconut, custard, pie

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Southern Coconut Custard Pie Recipe

Source: https://lifecurrentsblog.com/coconut-custard-pie/

Posted by: menendezupong1962.blogspot.com

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