Vintage Coconut Custard Pie
  • 1 10 inch pie plate
  • 1 un-baked pie crust, homemade or store-bought
  • 5 eggs
  • 1 cup sugar
  • 2½ cups whole milk
  • ½ stick unsalted butter
  • 3 teaspoons vanilla
  • 1heaping cup sweetened flaked coconut ( make sure it's not clumped together)
  1. To achieve a golden brown crust on the bottom you can choose to blind bake the crust by heating the oven to 425F and lining the pie shell with a sheet of parchment or tin foil and securing it down with dry beans or pie weights. Bake for 4 minutes, remove and let it cool completely to room temp.
  3. In a small pan heat the milk, when you see it starting to bubble on the sides shut it off ( do not let it boil what so ever!) then add the butter so it can melt. It should cool at least 10 minutes.
  4. In the meantime in a bowl beat the eggs one at a time with the sugar.
  5. Temper the milk and butter mixture to the beaten eggs in very small increments, beating vigorously being careful to not add too much to soon because the eggs can scramble.
  6. Add the vanilla.
  7. Sprinkle the coconut into the mixture being careful not to drop it in clumps, stir gently to distribute.
  8. Put your prepared pie crust onto a rimmed baking sheet for ease in and out of the oven.
  9. Carefully pour the mixture into the pie shell and carefully place it all into the oven.
  11. You're only going to bake it at 400F for 10 minutes, then reduce the oven temp while the pie is still inside to 350F and finish cooking for about 35 more minutes. Crust should be golden and filling puffed and when the tip of a knife in the center comes out clean.
  12. Ovens vary so if the crust is too brown but center isn't finished just cover the crust with a little foil.
  13. When finished let the pie cool completely to room temperature, then into the fridge for at least 3 hours but preferably overnight.
  14. I do not recommend freezing this pie, just make it the day before.
Recipe by Proud Italian Cook at