Old fashioned heritage recipes are the very best. This Coconut Custard Pie is just that…. the recipe was handed down to me by my Great Grandmother & I’m passing it on to all of you. We call it the best ever ’round these parts. 😉
Yes, you read that title right. Best EVER. And, I do mean ever! This coconut pie has stood the test of time, & has been passed down 2 generations.
It originally came from my great grandmother, and calls for just a handful of basic items. The simple ingredients come together to make a sensual creamy coconut experience.
You may already have everything you need in the house to make this one. If you do, what are you waiting for?!
This recipe yields 2 pies, which is certainly a good thing – because that first pie will be gone in record breaking time.
Wanna pie your face some more? Check out the pie archives here on the Mrs!
- 5 eggs
- 2 cups white sugar
- ¾ cup buttermilk
- ½ cup melted butter
- 14oz coconut
- 1 tsp vanilla extract
- 2 (9 inch) unbaked pie crusts (store bought or homemade)
- Preheat oven to 350 degrees.
- In a large bowl, beat eggs & sugar until smooth. Mix in buttermilk & melted butter. Stir in coconut & vanilla. Divide the batter equally between both pie crusts.
- Bake for 15 minutes, then cover the crust with a strip of tin foil or a pie crust shield to prevent the crust burning. Bake for an additional 30-35 minutes (45-50 minutes total bake time).