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Classic Coconut Custard Pie

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Ingredients
  Unbaked pastry shell/1/2 package piecrust mix 1 (Flaky Variety)
  Milk 3 Cup (48 tbs)
  Eggs 4
  Sugar 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Canned flaked coconut 3 1⁄2 Ounce (1 Can)
  Vanilla 1 Teaspoon
Directions

1. Prepare unbaked pastry shell.
2. Bake in a hot oven (425°) 5 minutes. Remove shell; cool; lower oven temperature to 325°.
3. In a medium-size saucepan, heat milk slowly until bubbles appear around edge.
4. In a large bowl, beat eggs slightly; stir in sugar and salt; slowly stir in milk. Strain into another bowl; stir in coconut and vanilla. Pour into partly baked pastry shell.
5. Bake in a slow oven (325°) 40 minutes, or until center is almost set, but still soft. (Do not overbake; custard will set as it cools.) Cool on a wire rack. Serve warm or chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Coconut
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 675 Calories from Fat 388

% Daily Value*

Total Fat 44 g68%

Saturated Fat 23.3 g116.6%

Trans Fat 0 g

Cholesterol 228.4 mg76.1%

Sodium 545.4 mg22.7%

Total Carbohydrates 56 g18.8%

Dietary Fiber 6 g24%

Sugars 28 g

Protein 17 g33.5%

Vitamin A 8.3% Vitamin C 0.62%

Calcium 23% Iron 18.2%

*Based on a 2000 Calorie diet

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Classic Coconut Custard Pie Recipe