Fresh Grated Coconut Pie

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Never-fail recipe for your party-custard is made with packaged mix


  • Partially baked 10" pie shell
  • 2 ( oz.) pkgs. vanilla pudding mix
  • c. sugar
  • tsp. salt
  • 2 eggs, well beaten
  • c. milk
  • 1 c. coconut milk
  • 2 tblsp. butter
  • 4 c. finely grated fresh coconut
  • 1 tsp. almond extract
  • 2 tblsp. sugar


  • Combine pudding mix, ⅔ c. sugar and salt in top of double boiler. Stir in eggs, milk and coconut milk. Cook over boiling water until very thick. Add butter and 3 c. coconut; cook about 5 minutes longer. Remove from heat; add almond extract.
  • Pour into warm pie shell, baked 4 to 5 minutes in very hot oven (450°F.). Reduce oven temperature to 425°.
  • Sprinkle top of pie with remaining coconut mixed with 2 tblsp. sugar.
  • Bake 20 minutes.