Coconut Custard Pie

This recipe was marked some time back by me, but never got made, it’s from a cookbook called The Settlement Cookbook: The way to a man’s heart Treasured Recipes from 6 Decades. It was originally published in 1901, but mine is the 1965 printing.

  • 3 eggs, separated
  • 1/2 c. sugar
  • 2 c. scaled milk
  • dash of salt
  • 1/2 c. shredded coconut
  • 8 inch pie shell, lightly baked


Beat egg yolks with sugar, add milk gradually, salt then the coconut and stiffly beaten egg whites. If desired, mix 1/2 tablespoon of corn starch with the sugar and use only two eggs. Fill shell and bake for 30 minutes at 300 degrees.

Note: A couple things here. The directions are kind of obtuse, and I was concerned the cornstarch was a hint it was needed, but it wasn’t, it made it a little dry. Also, the filling nearly went over the sides of the crust which had shrunk quite a bit in the pre-baking, so I had to make a few mini pies of it. You’ll want to make this then in a deep pie pan. I also sprinkled coconut on the top which browned up nicely. A very good, not great pie.

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