Old School Coconut Custard Pie

Old School Coconut Custard Pie
Prep 15 mins Bake 400°F 18 mins Cook 12 mins Chill 4 hrs


  • 1 unbaked piecrust (from a 14.1-ounce package)
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 can (14.5 ounces) coconut milk
  • 4 egg yolks
  • 1/2 teaspoon coconut extract
  • 2/3 cup toasted shredded coconut

Make It

1. 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. Whisk together sugar, cornstarch and salt in a medium-size saucepan.

3. 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. 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 Facts

Amount Per Serving: cal. (kcal): 273, Fat, total (g): 13, chol. (mg): 110, sat. fat (g): 7, carb. (g): 36, pro. (g): 4, sodium (mg): 209, Percent Daily Values are based on a 2,000 calorie diet.