• 1 9-inch prebaked pie shell
  • Filling
  • 3 eggs plus one egg yolk(reserve egg white for glaze)
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 cups milk, or half milk half heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg( fresh grated is best)
  • a dash cinnamon
  • 1 cup sweetened shredded coconut
  • Topping
  • 1 cup sweetened shredded coconut
  • Alternate Topping
  • 1 cup heavy cream
  • 2 tablespoons confectioners sugar
  • 1/2 teaspoon vanilla extract


Preheat oven to 325.To prepare custard beat all filling ingredients except coconut with electric mixer.Stir in the coconut. Butter a 9 inch pie plate generously.Be sure pie plate is the same size as your pre baked pie shell is.Pour custard into buttered pie plate and bake in center of oven for 30 to 35 minutes.Do not over bake a knife blade should come out clean when inserted in center of custard.Remove from oven and let cool on rack until lukewarm.Run a knife blade around the edge of the baking pan to release cutard from the pan.Then lift the custard pan and hold it a little bit above and directly over the pre-baked pastry shell.Tilt the custard so it faces the far edge of the pastry shell and gently slip the custard out as you pull back on the pie plate.The custard should ease itself into the pastry shell in one piece.Continue to cool the pie on rack. Prepare topping spread 1cup of coconut on aluminum foil lined baking sheet.Bake in 375 oven for 6-8 minutes tossing the coconut occasionally to color it evenly,until golden brown.Cool and sprinkle over pie. Or you can make a topping ofwhipped cream and then place the wipped cream over the cooled pie and then spinkle the toasted coconut ontop of the cream. Place the heavy cream in a chilled bowl and use chilled beaters, whip the cream to soft peaks ,add sugar and vanilla and whip to stiff peaks.

Print this recipe

Submitted 6/13/05.
Source: My Files
Submitted By: Ginger Williams

Coconut Custard Pie