Sunday, November 30, 2008

Coconut Custard Pie

So Thanksgiving has come and gone and now the Holiday season is officially upon us. I'm not looking forward to the colder weather (ahh, winter.. I hate the cold and snow) I suppose the only good thing about this ridiculous weather is that I can have the oven on and turn the heat down and my apartment smells yummy all the time :)

Today it's been raining.. all damn day and hovering around 37°f so to help ease this monster sweet tooth that I've had since I got up this morning I decided that I would make a coconut custard pie.. all the ingredients on hand and I haven't made one in a really, really long time.. So...

Coconut Custard Pie


  • 1 cup flaked coconut, divided
  • 1 (9-inch) unbaked pastry shell
  • 3 eggs
  • 1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
  • 1 1/4 cups hot water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg

Prep Time: 20 minutes | Bake Time: 48 minutes (total)1. Preheat oven to 425°F. Toast 1/2 cup coconut 5 minutes or until lightly brown; set aside.2. Bake pastry shell 8 minutes; cool slightly. Meanwhile, in medium bowl, beat eggs. Add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into pastry shell. Sprinkle with toasted coconut.3. Bake 10 minutes. Reduce oven temperature to 350°F; bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool. Chill if desired. Refrigerate leftovers.

This was so easy and it baked up absolutely perfect.. it's in the refrigerator chilling right now.. I can't wait to tear into it.


Anonymous said...

that sounds DIVINE ashley!
i'm gonna have to try that...maybe next weekend!