Coconut Custard Pie

Coconut Custard Pie

Our Coconut Custard Pie recipe features a filling so thick and luscious that you may want to stash away a few slices for yourself before the family gets a taste.


8 servings


  • prepared pastry for one-crust 9-inch pie
  • 2 1/2 cups milk
  • 1/2 cup Florida Crystals® Organic Raw Cane Sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 cup shredded coconut
  • sweetened whipped cream, optional


Preheat oven to 425°F. Line a 9-inch pie plate with pastry. Trim and crimp edges as desired; set aside.

In a large bowl combine milk, sugar, eggs, vanilla, salt and nutmeg; beat well. Sprinkle coconut into pastry shell. Pour egg mixture over coconut.

Bake 20 to 25 minutes or until knife inserted in center comes out clean.

Cool. Serve garnished with whipped cream.