Coconut Custard Pie

Servings 8
Author Debi


  • 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


  1. Preheat oven to 325° F.
  2. Sprinkle the coconut into the uncooked crust, and set aside.
  3. Pour the milk in a small saucepan, and over a medium heat, bring to a simmer.
  4. 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.
  5. 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.