Coconut Custard Pie (Tammy's Blend Pie)

From: Renegade Chef

On Apr 14, 2008

Very easy and satisfied my coconut craving. I followed the suggestions of others and used only 2T butter and added 1t cornstarch. I baked it on convect for about 50 minutes, but next time I may bake it for a little longer.

From: nascarmom

On Apr 11, 2008

Good! I decreased the sugar and it was sweet enough.

From: HeatherFeather

On Oct 14, 2004

This pie is very, very tasty. It does indeed form a bottom crust "magically" as it bakes, with a lovely golden brown coconut top layer, and eggy custard in between. I wonder if perhaps the recipe was supposed to be 1/3 of a stick of butter, rather than the stated 1/3 cup. I did use the 1/3 cup as directed and found that it was excessive - and made the pie quite greasy. Next time, I would definitely cut down on the butter and for personal taste, I would also reduce the sugar as it was a little too sweet for me. But overall, a really enjoyable pie.

From: Michelle Dominic

On Apr 22, 2005

This is a great recipe. I do one very similar it has 4 eggs and bakes for one hour. It is a little greasy. If you don't like it to sweet don't use sweetened coconut it will still work. Its great hot or cold. I have made it with skim milk, 2% milk, whole milk,and evaporated can milk mixed half and half with water. The whole milk is the creamest but they all were very good.