One of my favorite pies of all time is Coconut Custard Pie. (My other favorite is Pumpkin Pie!) I have many fond memories of late night chats at a local New Jersey diner eating a slice in good company. There’s something soothing about the way my fork slides into the coconut custard before biting into the crust.
Coconut Custard Pie
14 oz flaked coconut (I used Baker’s Angel flakes, sweetened)
1 9 inch unbaked pie crust (I had Keebler Ready Crust in my pantry)
3 large eggs
1 14 oz can of sweetened condensed milk (I had Meadow Gold condensed milk available)
1 ¼ cup hot water (I substituted for whole milk)
1 teaspoon vanilla extract
¼ teaspoon salt
2. While pie crust is baking, beat eggs in a medium bowl.
3. Add sweetened condensed milk, milk, vanilla extract, salt and ¾ of the 14 oz bag of coconut flakes and mix until combined.
4. Pour into the baked crust and sprinkle with remaining ¼ coconut flakes on top.
5. Bake at 425 degrees F for 10 minutes. Reduced oven temperature to 350 degrees F and bake an additional 25-30 minutes.