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Toasted Coconut Custard Pie


This coconut pie is made a simple egg, milk, and coconut filling.


  • pastry for 9-inch pie
  • 4 eggs
  • 1/2 cup sugar
  • dash salt
  • 3 cups milk, scalded
  • 1 1/2 teaspoons vanilla
  • 1 1/3 cups flaked coconut (3 1/2-ounce can)


Line pie plate with pastry, flute edges, prick slightly with a fork, and bake at 425° for about 5 minutes, until set but not browned. Remove from oven and set aside to cool.

Reduce heat to 325°. In a medium mixing bowl, beat eggs slightly; stir in sugar and salt. Gradually blend in scalded milk then vanilla. Strain into a 1-quart measure or bowl. Sprinkle 1/2 cup of coconut into the partly baked pastry shell; set pie plate on oven shelf and pour in custard mixture. Spread remaining coconut in a shallow baking pan. Bake pie at 325° for about 50 minutes, or until center is almost set but still soft. Toast the pan of coconut in the same oven for about 10 minutes, or just until golden in color. Cool pie on a wire rack.

When ready to serve, spoon toasted coconut in mounds around the top of the pie (6 or 8 mounds, depending on how you plan to cut the pie).

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Coconut Chess Pie
Easy Coconut Custard Pie
Toasted Coconut Pecan Pie
Best Coconut Pie
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Pineapple Coconut Pie
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