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Coconut Custard Pie

 Coconut Custard Pie
"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.
8 ServingsPrep: 25 min. Bake: 40 min. + chilling


  • 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 McCormick® Pure Vanilla Extract


  • 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.)
  • 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.
  • 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.)
  • 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

2 of 2

Coconut Custard Pie (continued)

Directions (continued)

  • hour. Cover and refrigerate. Yield: 8 servings.
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.