Old Fashioned Coconut Custard Pie

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This recipe is solid, but not amazing. The custard was quite a bit thinner than I expected before baking, but cooked well. It needs some sort of whipped topping in order to function, though, because otherwise the pie is very standard. It's like a good pie at a grocery store, but nothing like the one your grandma makes. It will satisfy an itch, is relatively easy, gives great instructions for harvesting a coconut, but is not going to change your world.

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the only thing that i can say about this recipe is that the filling part does make enough for 2 pies if u use the 2 crust recipe for the pie crust and i doubled the recipe because it didnt say it made enough for 2 pies and now i was stuck with 2 pies and a huge pyrex casserole pan with regular coconut custard.......they really need to redo this recipe and edit to to say that the fillin part makes enough for 2 pies not just one like i thought it did! other than that it was easy to make (except cracking and peeling the fresh coconuts and the taste came out really well and my whole family loved it even my 2 3 year old daughters!!!!!

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Some of you actually made this recipe.

Did it take you a week to make it? Unbelievable.

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I was happy to find this recipe on this site. My grandmother would always make coconut custard pies for every family gathering. It's a simple and delicious recipe that reminds me of visits to Grandma's in Virginia.

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This is for the person who rated this with 3 stars on 8/24/06 and signed in Anonymous and wanted to know where the custard was in this pie. This is probably going to be a surprise BUT the custard is made by using the 4 eggs along with the milk, sugar and spices. We all have to learn and this isn't to ridicule this person, but just to let them understand that they make the custard by incorporating the eggs,milk, etc. into the recipe. Try it, you'll do great.

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all of my family loved the pie