Coconut Custard Pie

Inspired by Verta Grosvenor’s coconut custard pie, this recipe is more authentically Lowcountry with its use of fresh coconut and its lack of a crust.


  • 1 quart milk
  • grated meat of 1 large or 2 small (about 6 cups loosely packed) fresh coconuts
  • 5 large eggs
  • ½ cup sugar
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 1 teaspoon grated orange zest pinch of salt


Preheat the oven to 350°. Pour the milk over the coconut in a saucepan and bring just to the boiling point.

Beat the eggs well in a mixing bowl, add the sugar, and continue beating until they are light-colored.

Gradually add some of the hot milk to the egg mixture and beat in, then add the eggs to the milk and coconut.

Add the remaining ingredients, blend, and pour into a 2-quart porcelain dish or into a dozen 4-ouncecups.

Place the custard in a hot water bath and bake until a silver knife poked into the custard comes out clean, about 30 to 35 minutes. Set aside to cool. Serve chilled or at room temperature.