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Coconut Custard Pie

Coconut Custard Pie
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Serves 8| Hands-On Time: | Total Time:



  1. Preheat oven to 325° F. Whisk together condensed milk, coconut milk, egg yolks, and salt.
  2. Pour into the piecrust and bake until the center is set but still slightly wobbly, 50 to 60 minutes. Let cool, then chill until firm, 4 to 5 hours. Top with toasted coconut before serving.
By November, 2012

Nutritional Information

  • Per Serving
  • Calories 471
  • Fat 30g
  • Sat Fat 21g
  • Cholesterol 124mg
  • Sodium 255mg
  • Protein 8g
  • Carbohydrate 46g
  • Sugar 29g
  • Fiber 1g
  • Iron 3mg
  • Calcium 164mg
What does this mean? See Nutrition 101 .

Quick Tip

Coconut Milk
The pie can be baked up to 2 days in advance; refrigerate, loosely covered. Top with the toasted shredded coconut just before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.