Friday, November 8, 2019

Vintage Recipe: Coconut Custard Pie

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 

I love Coconut Custard Pie and this recipe makes it look SO EASY! There aren’t any weird ingredients to buy and you can use your favorite pie crust recipe or buy the pre-made pie crust dough or a ready made pie shell.

This recipe was handwritten on both sides of an index card. It was found in an old large recipe file box. The age of the recipe card is unknown. See more recipes from this collection!

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.

vintage recipe, coconut pie, custard pie, dessert
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Coconut Custard Pie

prep time: 30 minscook time: 55 minstotal time: 85 mins


  • 1 9" Unbaked Pie Crust
  • 2 1/2 cups Milk, heated
  • 4 Eggs
  • 6 Tbs. Granulated Sugar
  • 1/4 tsp. Salt
  • 1 cup Flaked Coconut
  • 1 tsp. Vanilla Extract
  • 1 dash Nutmeg


  1. Make a deep dish pie shell or one with a high fluted rim. Refrigerate at least 30 minutes before assembling pie.
  2. Preheat oven to 450°F.
  3. Beat eggs slightly. Use small amount to brush the bottom, sides and rim of pie crust shell.
  4. Add sugar and salt to remaining eggs. Gradually add hot milk, stirring constantly. Heat in saucepan until bubbles form at edge.
  5. Remove from heat and stir in vanilla. Strain into pie shell.
  6. Sprinkle with coconut and nutmeg.
  7. Bake at 450°F for 10 minutes. Reduce heat to 300°F and bake for 45 minutes more.
  8. Cool and refrigerate several hours before serving.
Created using The Recipes Generator

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