This easy coconut custard pie recipe is magic - it forms its own crust during baking!
2 cups Land O Lakes® Half & Half
1 cup sweetened flaked coconut
3/4 cup sugar
1/2 cup all-purpose flour
3 tablespoons Land O Lakes® Butter melted
4 large Land O Lakes® Eggs
1 teaspoon vanilla
Freshly grated whole nutmeg, if desired
Cut-up fresh fruit
Heat oven to 325°F. Grease and flour 9-inch pie pan; set aside.
Place half & half in 5-cup blender container; add all remaining ingredients except nutmeg and fruit. Cover; blend at medium speed 1-2 minutes or until well mixed.
Pour egg mixture into prepared pie pan; sprinkle with nutmeg, if desired. Bake 40-50 minutes or until knife inserted in center comes out clean.
Serve warm or chilled with fresh fruit. Store refrigerated.
Explore reviews fromour online community
Clearly did something wrong. Needed a bigger pan for sure. The sides rose well above the edge of the pan, and of course, began to burn. The center fell. There was nothing custardy about it. Double checked the ingredients and the timing. Love coconut. Need assistance because this pie became a sweetened hockey puck.
Have made this many times--delicious. In the summer I substitute one cup of stewed, drained summer squash for one cup of the half and half. Since the coconut is sweetened already, I usually cut the sugar down to half a cup. It's always a big hit--winter or summer. I like it because, being basically crustless, it has fewer calories than a traditional coconut custard pie. Got the recipe from the Land O Lakes Simply Delicious cookbook. Thanks for such a good recipe!