Delicious maple syrup-infused baked pudding. Excellent for your Thanksgiving or Easter meal. served hot but very delicious cold. Outstanding with ice cream or light cream on top.
| Servings: | 8 |
| Yield: | 1 pie |
Ingredients
- 1 (9 inch) pie shell
- 4 eggs
- ¾ cup white sugar
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 ½ cups milk
- 1 cup shredded coconut
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl beat eggs then stir in sugar, salt, nutmeg or cinnamon, and vanilla extract.
- Heat milk in a small saucepan then pour milk slowly into egg mixture, whisking constantly. Stir in coconut, then pour mixture into pastry shell.
- Bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled. Store in refrigerator.
Nutrition Facts
| Calories | 272 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 268 mg |
| Sugars | 27 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I used a frozen 9-inch deep dish pie crust. For the milk, I used a 12 ounce can of evaporated milk and 4 ounces of nonfat milk to make 2 cups. The custard filled the deep dish pie crust to the top. It came out delicious, and it was so easy! I’ll definitely make it again.
After reading other reviews I used 1 c whole milk + a scant 1c half&half, 1/2 c sugar and I topped with extra coconut during last 10 mins. I baked 30 min at 400 decrease to 350 for another 5 min then turned off oven left pie in for another 5 min. Also covered crust X last 10”.
nice and creamy! Definite keeper
My husband loves this pie!! It’s his favorite, so easy to make! Thank you!
Easy to make custard pie! We are empty nesters, so I made 1/4 recipe and used a very small pie tin. It made a bit more than my little pie tin would hold, so poured the rest of the filling into a small ramekin. I used cinnamon; finely grated, unsweetened coconut; and half and half in place of the milk. We greatly enjoyed this recipe! Thanks, Susan!
I added coconut extract to the custard instead of vanilla. Also topped with whipped cream. I add a teaspoon of instant coconut pudding to my whipped cream at the last bit of whipping, it tends to make it very stable and a little thicker for piping
Best coconut pie I ever made! I added an extra half cup of shredded coconut, and it was unsweetened organic. I also used an extra large Keebler graham cracker pie crust. I brushed the crust with egg yolk and baked it for 5 minutes at 375 before I filled it. I also subbed a cup of half and half for one of the cups of milk, and I used 2% milk for the other amount. It was almost to much liquid for even that supersized pie shell. I also copied someone else’s idea and added a half tsp of almond extract. I WILL BE MAKING THIS AGAIN!!!
I followed the recipe exactly . It was excellent. I would have to agree with other reviews the milk needs to be cut down . The amount is more than a 9 inch pie shell can hold. If you make your own crust a 9.5 pie plate would probably be perfect. It is such an easy pie to make the store bought shells are fine. Great when you want a quick homemade dessert.
Looks delicious. Very easy to make. I didn’t the flavors blended well. Will try it next time with coconut milk. My hubby said it was very good.
Very good coconut custard pie . Taste almost as good as my favorite bakery would make. Very easy to make.
The consistency of the pie was fine, but I thought the nutmeg was a little too strong. Next time I make it, I will cut back on it. I like the subtle flavoring of nutmeg, but this was a little overpowering.
Easy and Delicious. I did decrease the milk to 1 3/4c and it still took 45 min to bake.
This pie was not good. I even cut the sugar as some reviewers suggested. With 3/4 of a cup of sugar it was sweet enough, but the custard part of the pie wasn’t good at all. Won’t make this again and will search for another recipe.
1 1/2 cups of mil and 1/2 cup of heavy cream… also added cinnamon as well as the nutmeg
I’ve made this pie many many times. For being in a dry high country it always turns out perfect. I use Coconut Extract instead of Vanilla. I use 2 cups of half n half instead of just milk. I cut the coconut into finer pieces. It seems to not float to the top that way. Cooking time here in Wyoming is about 40 min. Let the pie sit for about an hour before serving.
So easy and so delicious! I forgot to add salt and I am a salt kind of girl and it was still so yummy! Highly recommend!
I followed this recipe and it turned out delicious!! I’m a huge fan of coconut custard pie and used to buy it from a bakery. But after making this pie myself….I won’t buy it anymore!! Very simple and fast to make. I will definitely make this over and over again!! For the crust I used a graham cracker crust which I’ve never had it with before. Have to say you should try it for an added flavor!! Thanks for the great recipe
Followed recipe as directed. I made it using a 9 inch deep dish frozen pie crust… But it Came out eggy/sorta separated/lumpy texture. It wasn’t solid and creamy. It Also didn’t have a nice solid pale yellow custard look. Looked off white/lumpy. Not sure where I went wrong…
First, I’m honored that they use my photo for this pie! Secondly, this was one of the best coconut custard pies I’ve ever had. I didn’t change a thing and I’ve been making this version of this pie for about 10 years. Not too sweet, just the right amount of vanilla and nutmeg, this is totally worth it!
First, I’m honored that they use my photo for this pie! Secondly, this was one of the best coconut custard pies I’ve ever had. I didn’t change a thing and I’ve been making this version of this pie for about 10 years. Not too sweet, just the right amount of vanilla and nutmeg, this is totally worth it!
I read the reviews before I made it. They were very helpful. The pie turned out great! I used 2 cups of milk only because I was afraid the milk was too hot. I used Trivia baking mix instead of sugar and added 2 tablespoons of flour to thicken just in case. I’ll be making this again!