Great Grandma’s Coconut Custard Pie
Old fashioned heritage recipes are the very best. Great Grandma’s Coconut Custard Pie is my absolute favorite coconut pie EVER.
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!
Coconut Custard Pie – Best EVER
- 5 eggs
- 2 cups white sugar
- 3/4 cup buttermilk
- 1/2 cup melted butter
- 14 oz 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).