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Coconut Custard Pie recipe

Here’s a tasty coconut-filled delight witha light as a cloud meringue topping.

Recipe: Coconut Custard Pie

1 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 1/4 cups milk
1 (12-ounce) can evaporated milk
3 large eggs, separated
1 cup sweetened flake coconut
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 (9-inch) pre-baked pie crust
1/2 teaspoon cream of tartar
3 tablespoons granulated sugar
3/4 teaspoon cornstarch

  • Preheat oven to 400°F (205°C).
  • In a large saucepan combine first additionof sugar, flour and salt. Gradually add milk and evaporated milk,stirring until blended. Cook over medium heat, stirring constantly,until mixture thickens and begins to boil; remove from heat.
  • Beat egg yolks in a small bowl until thickand lemon-colored. Gradually stir in about one quarter of thehot milk into yolks to temper, then add to saucepan. Cook overmedium heat, stirring constantly, for about 1 minute. Removefrom heat and add coconut, butter and vanilla, stirring untilbutter melts.
  • Pour into pre-baked pie crust.
  • In a large bowl, with an electric mixerat medium speed, beat egg whites with cream of tartar until wellcombined. Gradually beat in remaining 3 tablespoons of sugarand cornstarch until stiff peaks form. Spread over the entiretop of the warm custard, right up to the crust, and bake for8 to 12 minutes, or until top is set and light brown. Cool gently,away from drafts.

    Makes 8 servings.

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  • Comments

    1 Comment


    The coconut custard filling in this pie is sensational, but the real surprise is the coconut streusel topping that s sprinkled on just before it s run under the broiler and served.

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