Custard Pie

Add coconut to this smooth custard for a tropical spin on a classic custard pie recipe.

Custard Pie

Kritsada Panichgul

Prep Time:
25 mins
Bake Time:
52 mins
Total Time:
25 mins
8 slices


  • 1 recipe Pastry for Single-Crust Pie (see recipe below)

  • 4 eggs

  • ½ cup sugar

  • 2 teaspoon vanilla

  • teaspoon salt

  • teaspoon ground nutmeg

  • 2 cup half-and-half, light cream, or whole milk

Pastry for Single-Crust Pie

  • 1 ¼ cup all-purpose flour

  • ¼ teaspoon salt

  • cup shortening

  • 4 tablespoon cold water


  1. Preheat oven to 450 degrees F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line pastry with a double thickness of foil. Bake in a 450 degree oven for 8 minutes. Remove foil. Bake 4 to 5 minutes more or until set and dry. Remove crust from oven; reduce the oven temperature to 350 degrees F.

  2. Meanwhile, for filling, in a mixing bowl slightly beat eggs with a rotary beater or fork. Stir in sugar, vanilla, salt, and nutmeg. Gradually stir in half-and-half until mixture is thoroughly combined.

  3. Place the partially baked pastry shell on the oven rack. Carefully pour filling into the pastry shell.

  4. To prevent overbrowning, cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil. Bake for 15 to 20 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Serve warm (cool on wire rack for 1 hour) or chilled (refrigerate within 2 hours). Cover and refrigerate any remaining pie.

  5. Makes 8 slices.

Pastry for Single-Crust Pie

  1. Stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter.

Coconut Custard Pie:

Prepare as above, except stir in 1/2 cup toasted coconut with the half-and-half.Per wedge: 340 cal., 21 g total fat (10 g sat. fat), 128 mg chol., 188 mg sodium, 32 g carbo., 1 g fiber, 7 g pro.Daily Values: 8% vit. A, 1% vit. C, 8% calcium, 7% ironExchanges: 2 Other Carbo., 4 Fat

Nutrition Facts (per serving)

305 Calories
18g Fat
29g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 305
% Daily Value *
Total Fat 18g 23%
Saturated Fat 7g 35%
Cholesterol 128mg 43%
Sodium 166mg 7%
Total Carbohydrate 29g 11%
Total Sugars 12g
Protein 7g
Vitamin C 0.6mg 3%
Calcium 80.8mg 6%
Iron 1.3mg 7%
Potassium 127mg 3%
Folate, total 20.2mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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