One of my customers asked after a Coconut Custard Pie. He made it clear that he was interested in a “custard” pie, not a regular coconut pie. I did a little research, and then I asked if he meant a baked custard pie rather than a pudding-type cream pie. And indeed the baked coconut custard pie is was what he’s interested in.
Here’s the recipe I’ve developed, based on one taken from my Desserts book in the Favorite Recipes of America series, circa 1968. The recipe itself is amazingly simple. Use fresh packaged coconut (as opposed to the open bag from the back of the fridge) for the best results. Tasters described the custard as “just right” and “firm, but still tender.” This pie needs to be refrigerated, but a taster suggested enjoying the pie at room temperature.
Coconut Custard Pie
3/4 cup sugar
2 eggs
2 tablespoons flour
2.5 tablespoons melted butter
1.5 cup skim milk
.5 cup of heavy whipping cream (unwhipped)
Unbaked pie shell
.5 cup of coconut
Beat eggs and then add sugar and flour. Stir in melted butter, milk and cream. Pour into pie shell. Sprinkle coconut evening on the top of the pie. Bake at 425 F for 20 minutes; reduce heat to 350 degrees for 20-25 minutes more.