Coconut Custard Pie

  • Yield: 8 servings


3-- eggs
1cup sugar
1cup evaporated milk
1teaspoon vanilla extract
1-- unbaked (9-inch) pie shell
1/4 to 1/2cup flaked coconut


  1. Preheat the oven to 375F.  Beat the eggs in a large mixing bowl until frothy.  Add the sugar, evaporated milk and vanilla and beat until blended.  Pour into the pie shell and sprinkle with the coconut.  Press the coconut lightly into the filling.  Bake for 30 to 40 minutes or until the custard is set.  Chill before slicing.

Recipe reprinted with permission from the Junior League of High Point's Furniture City Feasts(Junior League of High Point Inc., High Point, North Carolina, 2006).