Coconut Custard Pie II by Ellen

Coconut Custard Pie II

Recipe by
Published 4th Aug 2021

Competing for 'best pie in the world' prize. With its caramelized topping, this custard pie is something special.

Coconut Custard Pie II Ingredients

  • 4 eggs
  • ½ cup white sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 ½ cups milk
  • 1 cup flaked coconut
  • 1 (9 inch) unbaked pie crust
  • ¼ cup packed brown sugar
  • 2 tablespoons butter, softened

Coconut Custard Pie II Cook Instructions

Prep20m
Cook30m
Ready In1h50m
Servings1 9-inch pie
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Beat eggs slightly, stir in white sugar, salt and vanilla. Gradually stir in milk. Add 1/2 cup coconut to filling, and reserve remaining 1/2 cup for the top. Pour filling into pie shell.
  3. Bake at 400 degrees F (200 degrees C) for 25 to 30 minutes, or until knife inserted into center of pie comes out clean. Cool pie completely.
  4. Before serving, mix 1/2 cup coconut with butter and brown sugar. Sprinkle on top of pie. Broil, about 3 or 4 inches away from heat, for 2 to 4 minutes.

Coconut Custard Pie II Nutritions

  • Calories: 331.3 calories
  • Carbohydrate: 38.1 g
  • Cholesterol: 106.7 mg
  • Fat: 16.9 g
  • Fiber: 1.7 g
  • Protein: 7.4 g
  • SaturatedFat: 7.9 g
  • Sodium: 304.6 mg
  • Sugar: 26.4 g

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