Thursday, February 13, 2014

Lizzie's Coconut Custard Pie

I've tried several cocoanut custard pie recipes and this one is the best.. This is a real old-fashioned recipe, they way custard pie should be without a lot of unnecessary ingredients.

Lizzie's Coconut Custard Pie

Serves: 6-8

  • 2 Tbsp    flour
  • 1 c    grated coconut
  • 1 c    milk
  • 1 pinch of salt
  • 1 c    sugar
  • 2 lg    eggs
  • 1 lg    egg, separated
  • 2 Tbsp    melted butter
  • 1 unbaked 8 or 9 inch pie shell
  • nutmeg, optional
  • 1 tsp    vanilla extract


Soak coconut in milk for several hours to make coconut very moist. Set in refrigerator until ready to use.
Stir together sugar, flour, and salt. Set aside.

Beat the 2 whole eggs plus the additional egg yolk slightly. Add coconut/milk mixture and vanilla to these eggs.

Combine dry ingredients with milk mixture. Mix well. Add butter. Mix.

Beat remaining egg white until frothy. Brush this on unbaked pie shell. (This keeps the pie crust from becoming soggy.) Then carefully pour custard into unbaked pie shell. If you like shake a bit of nutmeg on top of custard. Bake at 375 degrees for 25-30 minutes.
If you like you can cover edges of pie crust with aluminum foil to prevent them from becoming too dark.

1 comment:

  1. Has anyone else made this pie? It states to bake it for 25-30 minutes. I made this pie last night, however after 25 minutes the pie was not done, so I kept adding 5 minutes, baking it an additional 20 minutes or so. It was starting to look like the top was drying out, so I took it out. The center was still a little "jiggly" in the middle. I let it cool then placed it in the fridge. When I cut into the pie it was still liquid in the middle. It had a good taste but was not firm. Any suggestions????