Mar
15
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
Servings 2 pies
Ingredients
- 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)
Instructions
- 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).
Oh wow, words cannot describe how much I want to try this pie!
Any kind of custard or creme pie are things you won’t find in England. I don’t know why, we just seem to be a nation of unadventurous sweet pie makers lol!
I shall definitely be making this though, thank you for sharing the recipe! 🙂
I’m also taking part in the Hearth & Soul hop and that’s how I found your blog.
Crystal my sweets. If you say this is the best coconut custard pie EVER then I certainly have to share it on my hearth and soul hop highlights this week because I adore coconut custard and I also love traditional family heirloom recipes! Thanks SO much for sharing it with us on the hearth and soul hop! All the best, alex
This looks quite exceptional, like it beats the apron off of a coconut cream pie. I’ll be making it this weekend! Thanks.
Just stopping by from HearthNSoul your pie looks devine. I wanted to invite you to my Iron Chef Challenge which starts tomorrow and the themed ingredient is canned tomatoes. Link up a recipe and you’ll have a chance to win a prize. Hope you can join in the fun!!!
I love coconut and I love custard .. I can only imagine how divine this pie must be!
You’ve been nominated for the Best in Show award on my blog this week! Be sure to stop by to vote 🙂
Congratulations!
i can’t resist a pie that has the claim of best ever. i am going to pick up some buttermilk tomorrow and make this. YUM! thank you for sharing with tuesday night supper club.
What kind of coconut do you use? Is that shredded and sweetened? This looks awesome.
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I love coconut cream pie, but the one I make has fresh coconut, lots of whipped cream and toasted coconut on top yummy! Never a piece left!
I made this for the 1st time on Christmas. It was the first one gone! everyone loves it! It is so simple. i will be making it again this weekend, before I start my diet/exercise program on Monday. Simple,cheap to make if you dont already have ingredients on hand! LOVE LOVE LOVE IT!!! Thank you for sharing it!
I’m so thrilled to hear you enjoyed it so much!!
I am making it as we speak. It sounds divine. Can’t wait to try it. Thanks for sharing.
All I have to say is this is “THE BEST COCONUT CUSTARD PIE EVER….It deserves more than 5 stars!!! this must have been the recipe on hand for grannyma’s in that Era because my sister-in-law ‘ s grand mama gave it to her in the 1960s and she is requested to make it at every family get together. She gives it to folks recovering from illnesses at church or benevolent needs..and shares her heart with this pie full of love because as she’s making it she’s praying for and thinking about that person 🙂
Thanks so much for this recipe. I have been trying in vain to find a recipe that tastes like the coconut custard sold by a local farm. Not only does it taste like it, it tasted better. I confess I threw in a tablespoon of cream of coconut, simply because I always like more coconut. But the texture of this pie is the best part. Of course, custards have eggs, but some taste almost nauseatingly “eggy.” Not this one. Creamy and sweet. Searching no further. 🙂
Do you make two “deep dish” or regular pies?
Two regular pies.
Hi – if I divide ingredients in half will it work as well? I’m a family of 2 and 2 pies is one too many. I won’t have the freezer space . Thanks
Yes, it will.
Many thanks for sharing this recipe!! It is easy and delicious! Just the right consistency and baked up beautifully! Added fresh whipped cream and it was amazing but looks and tastes great even without. Won second place in a Fall Pie Contest!! I chose this recipe due to ease and the buttermilk was a different twist. Never made coconut custard pie before and grateful for this recipe. I do wonder why buttermilk was used in this recipe and if regular milk would change the taste or consistency?? But why fool with perfection …,
This makes me so happy – my Great Grandma would be so proud. Thank you for sharing! And yes, why fool with perfection? 🙂
What kind of Coconut did you use?
Sweetened shredded coconut!
Ny husband loves coconut pie sl plan to make for Thanksgiving as well as plan to take one to a Cbristmas gathering we r invited to. Hopi g all goes well. Sounds delicous!
Getting ready to make your coconut pie And I have a question do I use plain or sweet coconut?
Sweetened!
What size eggs do you use?
Large
Can I double this for 4 pies or make 2 separate batches?
Doubling is fine!
This is what I have been searching for. Just made it and it is divine! Love it!
I’m so glad that you love it!!
I am getting ready to make this pie as well, because it seems like it may be the same pie my great-grandmother used to make as well. I wish I was older and wiser before she passed so that I could get some of these recipes. My question is this-Do you think I could make this as a No Crust pie, or do I definitely have to have a crust? Also, would it possible affect baking time? Thanks so much, and Happy Thanksgiving to you!
I think that you could and bake it as normal, but I’d give a good spray of nonstick cooking spray beforehand.
Too sweet! I’ll give this another try, but with one cup of sugar and not two. I also think the texture might benefit from a couple tablespoons of flour.
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Would it work to put all filling in one crust?
Maybe a deep dish!