This is a crustless coconut custard pie. The recipe was given to me by an elderly lady I knew. It's never failed me!
Wow, I am diabetic and made this exactly as the recipe states except substituted Splenda for the sugar and also added an extra half cup of coconut as some reviewers suggested. I also poured 2 tbs of fozen raspberries with the juice from some frozen raspberries I had defrosted on to the top of the pie before I put it in the oven. Feeling artistic I drizzeled the juice and few frozen raspberries onto the top of the coconut custard pie in a little pattern AND this thing was UNBELIEVABLE. I had to take my blood sugar again two and a half hours later to see I had made a mistake. This desert hardly moved my blood sugar up at all. It was 117 at an hour and a half after eating 1/3 of the pie and 119 two and a half hours afterward. I get five times that rise on one bagel. I really recommend this desert for anyone who is watching their diet and loves good food. The taste is to die for and the food impact is to not have to die for good deserts, even if you are a diabetic. Thanks Jo Pelletier.
Read MoreGood, but just okay really. Not anything to write home about.
Read MoreWow, I am diabetic and made this exactly as the recipe states except substituted Splenda for the sugar and also added an extra half cup of coconut as some reviewers suggested. I also poured 2 tbs of fozen raspberries with the juice from some frozen raspberries I had defrosted on to the top of the pie before I put it in the oven. Feeling artistic I drizzeled the juice and few frozen raspberries onto the top of the coconut custard pie in a little pattern AND this thing was UNBELIEVABLE. I had to take my blood sugar again two and a half hours later to see I had made a mistake. This desert hardly moved my blood sugar up at all. It was 117 at an hour and a half after eating 1/3 of the pie and 119 two and a half hours afterward. I get five times that rise on one bagel. I really recommend this desert for anyone who is watching their diet and loves good food. The taste is to die for and the food impact is to not have to die for good deserts, even if you are a diabetic. Thanks Jo Pelletier.
This is a very good pie. I would suggest leaving the ingredients just the way they are and baking the pie for 40-45 minutes. My pie wasn't set in the center when I checked it at 35 minutes. Good warm or cold. Thanks for sharing.
Oh my Lord this was good. I was looking for a custard that didn't have to be baked in a water bath or cooked on the stove and this was exactly what I had hoped to find. It smelled so good, we couldn't wait to chill it. So we had some warm. The next day, we were as equally thrilled to eat it cold. It was to die for. Thumbs up!
As usual, the simpler the better. So goes with this. I did add a bit more coconut probably 1/2 cup - just to use the last of it.
Delicious! and so easy. I loved this recipe, will make it a part of my repertoire. The only thing is, it's a little mushy to scoop out of a pie pan. I might cook this next time in a ramekin. Definately a keeper!
made this for my husband's christmas party at work and they loved it! I did not have evaporated milk so i used heavy cream and whole milk mixed together and i added more cocnut to the mixture! it was very creamy and i did not get a chance to taste but since hubby came back with and empty pie plate and requests for more i am thinking it was a hit! thanks!!!
Very nice! Found this after doing a search to use up some coconut. After reading the other reviews and noticing that a few commented on the filling being runny and the bake time being too short, I dumped in an extra cup of coconut and baked for 45 minutes. Set perfectly and a whole lotta coconut to enjoy!
This was great. I added an extra cup of coconut. I probably wouldn't flour the dish next time. I wonder how this would do in the coconut crust recipe on this site???
Made this for Thanksgiving 2001, it was so gorgeous had to make a second one because I knew the first one would be gone all to quick! Baked in a deep dish pie plate and a 10-inch plate, they fit perfectly!
This is a wonderful custard pie...we didn't wait for it to cool it smelled so good. It is great warm, I can hardly wait to try it chilled!
Oh my goodness, I can't get enough of this! I've made this, three times now, with a couple changes. I do not care for the taste of evaporated milk so I replaced the 12 ounces of evaporated milk with 6 ounces of heavy cream and 6 ounces of whole milk. I also added 1 1/2 teaspoons pure vanilla extract, 1/4 teaspoon pure almond extract, 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg. (I use only Spice Islands spices. Some of this brand's products are a bit pricey but they really do make the difference!) This pie is so rich and creamy - almost like coconut flan. Very simple. Just follow instructions and it turns out perfect every time!
Is it just me or does the photo look like the pie has a crust? I'm glad one review stated it was a crustless pie-they need to use an ACTUAL photo.
I was looking for a great recipe which was similiar to Entermans that I could make myself using organic ingredients. This is it!!! I put it in a crust, and make sure not to add additional coconut. I added extra coconut once and it didnt turn out the same. One cup is perfect and allows the cocount flakes to float to the top and form a nice crust. Use freshly shaved organic coconut for the real deal (supermarket brands are dry and bland compared to fresh).
Delicious- warm or cold. Took this to a friend's house and it was a huge success.
Great Pie! I have made it a number of times for my wife and I. Easy and great flavor. The advice of baking 45 minutes and adding 1 and a half cups of coconut by other reviewers is good advice. I made one pie leaving out the coconut and grating in a teaspoon of nutmeg and made a great plain custard pie. This is simple to make and will please a lot of people.
I just made this today for a family dinner. This recipe is so easy and tastes wonderful. Everyone at dinner was asking for seconds. I followed the recipe and added 1/2 cup more of coconut and 1/4 tsp of coconut extract. Will definately make this again. Thanks
I love this recipe!! I mixed it all together except for the coconut, poured it into my greased and floured pyrex, then I sprinkled 1c. of coconut over the top and gently tapped it into the custard with the back of a fork until it sunk down a bit. Baked for 45 min. and it turned out with a beautiful golden crust on top. I let it cool before cutting it, and it came out of the pie plate with no trouble at all. Thank-you for sharing such a great recipe!!!!! The flavor and texture were perfect!
DELICIOUS! Our family loves coconut and this was so good! Super easy to make! I really like that it is crustless as well. We often make pumpkin pie without the crust because my husband isn't a huge crust fan! Will definitely make again! Thanks Jo for a great recipe :-)
The tatse is amazing!! Followed the recipe exactly and it came out great. Next time I will leave it in the oven a little longer so it is more cake like.
The taste reminded me of a large macaroon cookie. Everyone liked it. I garnished with maraschino cherries.
Love it! I'm a diabetic and followed the advice of another diabetic 'rater' making it with Splenda, adding 1/2 c more coconut plus some frozen raspberries and baked for 45 min. it came out perfect, even my husband had some & he's not diabetic. Next time I'm going to add more raspberries, they really added a nice flavour & it looked pretty enough to serve to company.
This pie is AWESOME!!! It has such a great creamy custard taste! The coconut floats to the top and gets nice and golden! I did have to cook it about 50 minutes before it was set in the center. The taste is good when it's warm, but is amazing once it gets cold!! Made it just as written with the exception of cook time! I will try to make it with Splenda as suggested, but only for my diabetic family members. I want mine just as it is! Thank you for this AWESOME recipe!
Think custard pie with a floating coconut top. But don't think coconut pie or even flavor. I added 1/2 cup more coconut and it really was indifferent to the taste but over flowed my 9 inch graham cracker crust. This was deliious both warm and cold.
Wow!!! It was very easy to make and tasted excellent. Followed the recipe exactly and turned out amazing. I'll definitely make this again.
My mom loves coconut so I did put extra coconut in this, she loved this, as we all did, I had to cook it longer also but this is really fantastic for the coconut lovers!
Very good -- actually better than I expected. Tastes great with fruit toppings. I made one with homemade cranberry sauce on top, and another with a caramel/walnut/coconut topping. The sky is the limit. (Well, I made one with pineapple that wasn't so good... )
I was looking for a crustless custard recipe when I found this one. It was easy to do and was very tasty. I fixed it for Christmas dinner.
This pie is just so amazing! It's incredibly quick and easy and uses few dishes so there isn't much washing up at all! I add more coconut (maybe about an extra half cup)and arrange canned peaches in the mixture after pouring it into the pie dish. I imagine it would also be pretty good with other fruit. Yummo!
This didnt really do anything for me or my coconut loving fiance. I added another 1/2 cup of coconut but it still lacked enough and the taste was a little bland.
great pie! I have never made a crust less pie before and was skeptical as to how it would slice out of the plate. The pie cuts were beautiful and it tasted like a giant macaroon. I will make this again when my mom comes to visit. I may trying to reduce the amount of sugar next time. many thanks Jo
Delicious pie! It was simple to put together quickly with ingredients I already had on hand. It is moist, tasty, and oh so simple! Will definately make it again and again and again!
Excellent. We love this!
I substituted the evaporated milk for sweetened condensed milk and left out the cup of sugar, as I could not find any evaporated milk here. It turned out so delicious that I'll be making it again and again. As decoration/topping I whipped a package of cream with half a teaspoon Pandan flavoured green paste and 1 spoon of sugar. Thanks for this GREAT recipe.
very easy to make/great taste/topped with whipped cream/only trbl was gaugeing when pie was fully cooked/for custard some say will jiggle /i baked about 15 min longer in a gas oven/also placed foil around outer edge frm brwing
i made this for thanksgiving 09.. and i had to taste test it!! let me tell u this pie is amazing! u cant find coconut custard pies where i live! always had one growin up back home and now i can have it again ! thanks for the great recipe!!!
So Good!! This was so easy and it turned out perfectly. We all loved it. It did take longer to bake in my oven. I think the recipe needs a new title as it's not just a Mother's Day Pie. The word coconut needs to be in the title when people search for coconut recipes. Thanks for posting this little gem!!
I made this for my mom on Mother's Day and she loved it! It was fluffy and I drizzled raspberry juice on it and it was amazing! If a 14 year old boy can make this perfectly anyone can.
Absolutely delicious! Definitely keeping this recipe on file. I made two 9 inch pies with this recipe and added a little more than 1 cup of coconut. Tried it both hot and cold and all I can say is DELISH!!
Delicious! I was craving Coconut custard pie and this satisfied my craving. Quick and easy. The only thing I did differently was to substitute half the evaporated milk with coconut milk just because I had it on hand. One of my new favorite recipes. OBISue
This is an old recipe we call "Impossible Pie". I put everything in the blender and pour into lightly greased pie pan. I use 2% milk instead. GREEEAAATTTT.
This is a delicious pie and I cannot wait to serve it to my guests. So quick and easy to be so good! This will go in my permanent file. Thank you
I made this gluten free and it was great. People said that with chocolate drizzled on top it would taste like a Samoa Girl Scout cookie. I'm going to try that next!
delicious
easy to make and very tasty. I made it for pi day (3/14). I used gluten free flour and it came out great.
I loved how this pie turned out. Reminds me of a custard pie. Easy to make however I did go by what others suggested and added a little more coconut. I'm also going to add some fresh fruit to the top of pie.
Pleasant texture and taste, simple to make, but I missed a crust/crustlike texture at the bottom.
Very, very good! I substituted stevia for sugar and used 6oz of half n half, 6oz coconut milk instead of 12oz evaporated milk. I too added about a cup more of shredded coconut. Before serving pour some of the remaining coconut milk on the plate & stream a chocolate or fruit syrup design. Place the pie on the coconut milk, top with carmelized pineapple bits, toasted coconut, fruit or chocolate shavings. Yum!
I made this pie exactly as described ExCEPt . . I used fresh coconut. I cracked a whole white coconut, drained it, pried out the meat, peeled the brown parts off the meat, and chopped it in a Cuisinart. I used the whole coconut in place of the one cup specified in the recipe. It was DIVINE! The coconut was the star ingredient. The fresh texture gave a great crunch, and the custard highlighted the light, natural coconut flavor perfectly. Amazing.
Delicious, will do this simple dr again. I also used a sugar fre substitute.
This was so easy, very coconut-y and super yummy! I used about 2 cups of coconut flakes which I thought made a big difference. Because I'm lactose intolerance and butter is hard on my tummy, I used coconut oil instead of butter. Maybe I'll switch the evaporated milk to coconut milk next time so it'll be completely dairy-free. I live in a high elevation area right now so I baked it for 50 min, turned off the heat then left it in the oven for 5 more min. I'll make this again and again!
This is the best coconut custard pie ever and possibly the easiest. No changes, made recipe as written, wonderful.
WOW!!! This is terrific! I used to watch my grandmother make coconut pie with whipping cream. This tastes just as good without the fat and calorie count. The only change I made was to increase the coconut amount. The custard set nicely and tasted great warm and cold. Definitely going into the dessert file. Thanks!
Really yummy! We made it with coconut oil instead of butter and coconut milk instead of evaporated milk and it was great! Used 2/3 cup of sugar instead of a full cup and it was still really sweet. Might use even less sugar next time and there will definitely be a next time!
Great, even when you use Gluten Free flour substitute. I did find that I had to bake it longer to get it done in the center, but it was still yummy!
Turned out great. Easy to make. I added more coconut than recommended and everyone loved it!
I enjoyed serving this Coconut Pie with a scoop of vanilla I ice cream and a dark choc. drizzle. Mounds of flavor!!!
My family loved it, but I guess it just wasn't for me. Perfect for those who love an egg custard-style pie.
I really enjoyed this pie and now made one for one of my neighbors to see how her family likes it.
Made this last night and it turned out great . I did use 2 cups of coconut because I like more of the coconut than custard and I use 2 tablespoons of vanilla. I made coconut cookie crust and poured the filling onto the prepared crust and baked the pie for 45 minutes on the middle rack and 5 minutes on the top rack in the oven. I ate it warm and cold and it was delicious both ways. My dad took it to work and less than 24 hours I had two pie orders!!
I used sweetened coconut - didn't know there was a difference. Pie is now cooling and it looks perfect (45 min. to bake)
Didn't think this would work...but it was AWESOME!! Very easy to make. Only change...added 1/2 cup more coconut. IT's A KEEPER!!!
Eh...this went kinda weird on me. The coconut sunk to the bottom and the whole thing was a little too sweet for my taste. That could be my fault though; I DID use sweetened coconut and I toasted it first. Flavor was really good, though.
I turned this into a GF "magic bars" style dessert. After replacing the flour with coconut flour, I poured the mixture into a jelly roll, lined with parchment paper. I then added an extra 1/4 cup of coconut, and some pecans, chocolate chips, and white chocolate chips.
This pie is so easy and yummy!! I just made a couple of changes. I added about another 3/4 cup of coconut, substituted coconut oil for butter. and added 3/4 tsp. of coconut extract. Baked for 50 min. The whole family loves this pie!! Tastes like a giant macaroon!
Easy to make and delicious. I went by the exact instructions but had to bake it a bit longer. Could be that I put a baking sheet under it. Making it again to take to work :)
Oh this is really good. I added extra coconut. Next time I'll toast the coconut first to see if that adds another depth of flavor...all-in-all, really tasty!
I've made this pie several times and it's always delicious. Recently, due to health issues, I adopted a gluten-free and dairy free lifestyle so I modified the recipe as follows: I used 1 can (13.5 oz) of coconut milk, ghee instead of butter, and Bob's Red Mill gluten-free flour blend. I'm also consuming less sugar so I used 1/2 cup of turbinado sugar and unsweetened shredded coconut. Yummmm! So happy I can still enjoy this wonderful pie.
Made this today for my Mom & it was a hit! It's like eating a macaroon. Not too sweet...just right! My husband is not particularly fond of coconut & he even said it was really good. I like that it's crustless too. It's a definite keeper!
LOVE LOVE LOVE this pie. So easy to make. first time I followed recipe, great results, baked extra 10 mins. Second time I made it, I added 1 1/2 c coconut, used half n half instead of evaporated milk, and I loved it more. I decided to bake it an extra 15 mins, getting the edges nice and golden, which resulted in the edges tasting like macaroons! Will be making this often.
Substituted Splenda for sugar and coconut extract for vanilla extract. Added about 1/3 cup more coconut. Made for a yummy diabetic treat both by itself and under fresh strawberries. More like cake than custard.
My Co-workers and family totally loved it!! Great easy recipe for such a yummy dessert!
This is a nice alternative to a coconut cream pie! I used an equal amount of Domata (gluten free flour) instead of the regular flour and it turned out great! I hope to make this one again ~ yum!
Delicious!!m I'm going to try it wit Splenda next time! I had to bake it about 6 minutes longer but I think it may be my oven.
I made two and used my homemade pie crust and cooked them an extra ten minutes. I loved it. Will be good for Thanksgiving.
Really delicious! I used coconut sugar instead of regular sugar, coconut flour instead of regular flour, and a combination of heavy cream, coconut milk and evaporated milk. This is so easy and foolproof, as you can change the ingredients and you still get a beautiful dessert. Definitely will try some variations next time...and there will be a next time!
Taste great, but came out a little scambled eggy the first time I made it. Plan to drop the temp and bake a little longer to see if that helps.
We really enjoyed this pie for something different. Not overly sweet, but very good. I did add an extra scant cup of coconut. Will make again.
I've made this several times and got rave reviews. I used fat free evaporated milk & you'd never know! Delicious! I always have to bake longer, though - 45 - 50 minutes.
I added my twist to the recipe by substituting sugar for Splenda and adding pecans. It is officially one of my favorite recipes now and I don't even like coconut (picture that!). Absolutely delicious!
It turned out really good...I ran out of Vanilla, so I used almond extract. Either way is good. Super easy to make.
I love coconut! I made this recipe exactly as printed to share with my sisters (who also love coconut) and it was delicious! I topped it with a little whipped cream and enjoyed that addition. I had one small piece left over after 2 days and discovered that the flavors blended even more. Will definitely make again.
We loved it!!!! You think it does not have enough coconut flavor but if you do as the recipe says it will taste absolutely delicious.
