Recipe courtesy of Mama Dip's

Coconut Custard Pie

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  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 8 servings
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3/4 cup sugar

2 teaspoons self-rising flour

1/2 teaspoon nutmeg

1/4 stick butter or margarine, melted

3 eggs, beaten

1 teaspoon vanilla extract

1 cup milk

1 cup fresh or frozen grated coconut

1 unbaked 9-inch pie shell


  1. Preheat oven to 375 degrees. In a bowl, blend together the sugar, flour and nutmeg. Add the butter, eggs, vanilla and milk. Mix well. Stir in the coconut. Pour into the pie shell and bake for 30 minutes or until firm.