This is a crustless coconut custard pie. The recipe was given to me by an elderly lady I knew. It's never failed me!

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
2 hrs
total:
2 hrs 50 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Generously grease and flour a 9-inch pie plate.

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  • 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.

Nutrition Facts

314 calories; protein 6.2g 12% DV; carbohydrates 36.2g 12% DV; fat 16.7g 26% DV; cholesterol 106.3mg 36% DV; sodium 236.8mg 10% DV. Full Nutrition
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Reviews (120)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/17/2012
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 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 More
(215)

Most helpful critical review

Rating: 3 stars
06/10/2009
Good but just okay really. Not anything to write home about. Read More
(5)
149 Ratings
  • 5 star values: 113
  • 4 star values: 28
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
04/17/2012
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 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 More
(215)
Rating: 5 stars
04/15/2005
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. Good warm or cold. Thanks for sharing. Read More
(73)
Rating: 5 stars
12/11/2003
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 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! Read More
(65)
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Rating: 5 stars
06/06/2006
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. Read More
(28)
Rating: 5 stars
10/11/2004
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. Definately a keeper! Read More
(26)
Rating: 5 stars
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! 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!!! Read More
(24)
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Rating: 5 stars
04/18/2006
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??? Read More
(23)
Rating: 4 stars
01/15/2006
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! Read More
(23)
Rating: 5 stars
11/27/2002
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! Read More
(18)
Rating: 3 stars
06/10/2009
Good but just okay really. Not anything to write home about. Read More
(5)
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