Old School Coconut Custard Pie

Old School Coconut Custard Pie
Prep 15 m
Bake 18 m
Cook 12 m
Chill 240 m



  1. 1 of 4 Heat oven to 400 degrees F. Fit pastry into a 9-inch pie plate. Prick with fork several times then bake crust at 400 degrees F for 18 minutes or until lightly browned; place on wire rack to cool completely.
  2. 2 of 4 Whisk together sugar, cornstarch and salt in a medium-size saucepan.
  3. 3 of 4 Gradually whisk in milk and coconut milk. Whisk in egg yolks and coconut extract. Place over medium heat and cook for about 9 minutes, stirring occasionally, or until bubbles form. Reduce heat to low and cook 3 more minutes or until thickened.
  4. 4 of 4 Pour custard into cooled crust and smooth top. Cover and place in refrigerator for at least 4 hours or overnight. Sprinkle with toasted coconut and serve.
Nutrition Information for Old School Coconut Custard Pie
Servings Per Recipe:
Per Serving: 209 mg sodium, 7 g sat. fat, 36 g carb., 4 g pro., 110 mg chol., 13 g Fat, total, 273 kcal cal.