Coconut Custard Pie

After picking up a big bag of shredded coconut, I can’t help myself. I see the need to fix coconut things right & left. I’ve even been sprinkling some on top of chocolate pudding lately like my family did when I was growing up.

I fixed a chocolate pie yesterday at Jim’s request for him to take down to his co-workers. That left me with an empty pie shell from the package. This little detail has been nagging at me as the pie shell has begged me to do something with it.

Look carefully at the side of the pie crust. You can see the fork prickings.

Holidays have a way of reminding us of all the goodies we grew up with & Christmas is no different. After debating about fixing a coconut cream pie and deciding against it, I dug out Mama Bobo’s recipe for the coconut custard pie.

Pull out the pie shell and pricked it with the tines of a fork. Put the pie shell in the toaster oven on steroids to bake for 10 minutes in a 400 oven.

The coconut custard pie ready to go in the oven

Melted a tablespoon butter in a medium saucepan. While the butter is melting, beat 2 slightly beaten eggs & a cup of milk together. Add the egg mixture to the butter. In a separate bowl, stir together 2/3 cup of sugar and 1 tablespoon flour. Stir the flour mixture into the milk/egg mixture. Stir in 1 teaspoonful vanilla & 1 cup shredded coconut.

Pour this mixture into the bake pie crust. Bake in a 400 oven for 10 minutes. Reduce the heat to 350 and bake about 30 minutes longer, or until the filling is set. Transfer the pie to a wire rack to cool. Serve at room temperature. Refrigerate leftovers.

Coconut Custard Pie

1 pie shell                                                   2/3 cup sugar

1 cup milk                                                   1 tablespoon flour

2 eggs, beaten slightly                                1 teaspoon vanilla

1 tablespoon butter, melted                        1 cup coarsely shredded coconut

Prick a 9-inch pie shell all over with a fork & bake in a 400 oven 10 minutes, or until lightly browned.

Meanwhile, off heat, beat the milk and eggs into the melted butter in the saucepan. Stir together the sugar and flour and beat into the egg mixture. Stir in the vanilla and coconut.

Pour the filling into the crust and bake in the 400 oven 10 minutes. Reduce the heat to 350 and bake about 30 minutes longer, or until the filling is puffed and set and a knife inserted in the center comes out clean. Transfer the pie to a rack to cool. Serve at room temperature. Refrigerate any leftovers.

The coconut custard pie right after coming out of the oven.

Tags: coconut, coconut custard pie, Mama Bobo, shredded coconut