This pie reminds me of my childhood. We always had it for Thanksgiving. I now make it every year for my family, who usually fight over the last piece. It also reminds me of my brother everytime I make it because he loves this pie.
Coconut Custard Pie
Ingredients
- 1/2 cup butter 1 stick
- 1 cup sugar
- 2 eggs
- 2 Tablespoons flour
- 3/4 cup milk
- 1 cup flaked sweetened coconut
- 1 teaspoon vanilla extract
- Pinch of nutmeg
- 1 unbaked pie shell
Instructions
- Preheat oven to 350 degrees.
- Beat together butter, sugar, and eggs.
- Blend in flour.
- Slowly add milk.
- Add coconut and vanilla and mix well.
- Pour filling into unbaked pie shell.
- Sprinkle top with some additional coconut and top with a pinch of nutmeg.
- Bake for 40 to 50 minutes until set.
- Cook completely.
- Refrigerate when cooled.
Notes
I cook mine for 45 minutes.
If the top is getting too brown, loosely cover with a piece of foil.
If the top is getting too brown, loosely cover with a piece of foil.