Classic Coconut Custard Pie

Coconut-Custard-PieI grew up eating, and loving, coconut custard pie at diners, or the frozen Sara Lee type. In fact, I liked them so much it never occurred to me to try baking one from scratch. But that is what I did yesterday, and I’ll never go back! This is comfort food at its best! Creamy homemade egg custard, and a satisfying stash of coconut. And it’s almost as easy as taking a frozen pie out of the box and putting it in the oven. Almost. If coconut custard pie is on your list of favorite things, try this one! You won’t be disappointed. 

1 9-inch deep-dish pie shell, unbaked
4 large eggs
1/2 cup sugar
1/8 tsp. salt
Pinch ground nutmeg
1 1/2 tsp. vanilla
1 cup whole milk
1 cup evaporated milk
1/2 cup whipping cream
1 cup flaked coconut

Preheat oven to 350 degrees.

In a large bowl, whisk together eggs, sugar, salt, nutmeg and vanilla. Whisk in milk, evaporated milk and whipping cream until well combined. Stir in coconut, and pour into pie shell.

Bake 40 to 50 minutes, until just set in center (look for a VERY slight wiggle in the center 1″ of the pie). Cool on rack, and be sure to refrigerate promptly. Serve chilled.


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