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My review
Mother's Day Pie
Jo Pelletier
"This is a crustless coconut custard pie. The recipe was given to me by an elderly lady I knew. It's never failed me!"
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Ingredients
2 h 50 m servings 314Original recipe yields 8 servings (1 9-inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Generously grease and flour a 9-inch pie plate.
- In a medium bowl, mix together sugar, flour, and salt. Stir in melted butter and vanilla extract. Add eggs one at a time, mixing well after each addition. Mix in evaporated milk followed by coconut. Pour mixture into pie plate.
- Bake in preheated oven for 35 to 40 minutes, or until custard is nearly set and a knife inserted near the center of the pie comes out clean. Let cool, then refrigerate before serving.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 115144 Ratings
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Most helpful positive review
4/17/2012
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 tb...
Most helpful critical review
6/9/2009
Good, but just okay really. Not anything to write home about.
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4/17/2012
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 tb...
4/15/2005
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. G...
12/9/2003
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 co...
6/6/2006
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.
10/10/2004
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. Def...
12/22/2010
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! i...
10/4/2005
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 shor...
4/18/2006
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???
12/9/2001
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...