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Coconut Custard Pie Recipe

Coconut Custard Pie Recipe

"My husband and I are both diabetic. We really appreciate desserts such as this creamy custard pie," says Eva Wright of Grant, Alabama. Coconut extract in the filling and a toasted coconut topping flavor the tasty low-sugar creation.
TOTAL TIME: Prep: 25 min. Bake: 40 min. + chilling YIELD:8 servings


  • 1/2 cup flaked coconut
  • 1 refrigerated pastry shell (9 inches)
  • 4 eggs
  • 1/2 teaspoon salt
  • 1-3/4 cups fat-free milk
  • Sugar substitute equivalent to 1/2 cup sugar
  • 1-1/2 teaspoons coconut extract
  • 1/2 teaspoon vanilla extract


  • 1. Place coconut in an ungreased 9-in. pie plate. Bake at 350° for 4 minutes, stirring several times; set aside. (Coconut will not be fully toasted.)
  • 2. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 4-6 minutes longer. Cool.
  • 3. In a bowl, beat the eggs and salt for 5 minutes. (Mixture will be lemon-colored and slightly thickened.) Add the milk, sugar substitute, coconut extract and vanilla. Transfer to crust. (Crust will be full.)
  • 4. Bake at 350° for 30 minutes. Sprinkle with coconut. Bake 8-10 minutes longer or until a knife inserted near the center comes out clean and coconut is lightly browned. Cool on a wire rack for 1 hour. Cover and refrigerate. Yield: 8 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Facts

1 piece equals 214 calories, 12 g fat (6 g saturated fat), 112 mg cholesterol, 322 mg sodium, 20 g carbohydrate, trace fiber, 6 g protein.

Reviews for Coconut Custard Pie

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Reviewed Nov. 9, 2011

"Made this precisely by the recipe, and it tasted salty. Is 1/2 teaspoon absolutely necessary for beating with the eggs?"

Reviewed Oct. 24, 2009

"I cook for a senior citizens group and I use a lot of low fat and reduced sugar recipes and this one is excellent."

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