Pies
Coconut Custard Pie – Straightforward Recipe!
The easiest Coconut Custard Pie recipe — if we can do it so can you! No prebaking the crust required! This pie recipe will immediately become a favorite!
The easiest Coconut Custard Pie recipe — if we can do it so can you! No prebaking the crust required! This pie recipe will immediately become a favorite!
When we do make a pie, it’s often a cookie pie, or an ice cream pie, like this unbelievable Irish coffee ice cream pie.
Or a tart! This yogurt tart? It’s beyond reliable for summer.
When Robyn of Add a Pinch asked us if we'd be interested in a review copy of her book the answer was an immediate yes – first because she’s a friend, and second because we've always been a fan of her gorgeous site and rich recipes. We knew her book, Add a Pinch, would be just as beautiful (and we were right…we love being right).
It’s full of classic southern recipes made easier and fresher. It just so happens that we love EASY and FRESH here at Bomumo!
This coconut custard pie that clearly caught our eye. It has a short ingredient list and only one crust. You don’t have to prebake the crust and you don’t have to temper eggs or anything like that.
- Yield: 8 servings
- Prep: 15 minutes
- Cook: 45 minutes
- Total: 1 hour
Ingredients
- 1 cup granulated sugar
- 1 1/2 cups sweetened flaked coconut
- 1/4 cup buttermilk
- 3 large eggs
- 6 tablespoons salted butter, melted
- 1 teaspoon vanilla extract
- 1 unbaked pie crust (Robyn has a recipe in her book!)
Method
- Preheat the oven to 325°F.
- In a large bowl, combine the sugar, coconut, buttermilk, eggs, butter, and vanilla. Pour into the piecrust.
- Bake until the top is golden brown and the center is set, about 45 minutes. Let cool completely before serving.
