Custard Pie or Coconut Custard Pie

  • Yield : 1
  • Servings : 10
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m
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Coconut juice or coconut water is the liquid inside a coconut. Coconut milk is produced by steeping grated coconut in hot water then straining; coconut cream is coconut milk cooked down until it thickens, or grated coconut steeped in hot milk instead of water.


  • 3 eggs
  • 1/2 cup white sugar
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 2 cups scalding milk
  • 3/4 tsp vanilla extract
  • 1 pie shell
  • 1 cup shredded coconut


Step 1

Preheat oven to 450 degrees.

Step 2

Heat milk to scalding hot (do not boil).

Step 3

Add to the milk all the ingredients except the eggs.

Step 4

Beat the eggs; blend in the milk mixture.

Step 5

Pour into a prepared pie shell. Bake 15 minutes at 450 degrees; then reduce heat to 350 degrees and bake an additional 15 minutes or until a knife inserted comes out clean.

Step 6

Your custard may appear soft but as it cools the filling will set.

For coconut custard, omit the nutmeg and add 1 cup shredded coconut.


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