Coconut Custard Pie Recipe

5 3 5
Coconut Custard Pie Recipe
Coconut Custard Pie Recipe photo by Taste of Home
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Coconut Custard Pie Recipe

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5 3 5
Publisher Photo
"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.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + chilling

Ingredients

  • 1/2 cup sweetened shredded 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

Directions

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 hour. Cover and refrigerate. Yield: 8 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Coconut Custard Pie in Light & Tasty December/January 2005, p22

Nutritional Facts

1 piece: 214 calories, 12g fat (6g saturated fat), 112mg cholesterol, 320mg sodium, 20g carbohydrate (6g sugars, 0 fiber), 6g protein.

  • 1/2 cup sweetened shredded 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.
Originally published as Coconut Custard Pie in Light & Tasty December/January 2005, p22

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Reviews forCoconut Custard Pie

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MY REVIEW
delowenstein User ID: 3766053 268896
Reviewed Jul. 3, 2017 Edited Jul. 5, 2017

"I used the 1/2 cup sugar rather than the sugar substitute equivalent. I also got 2 pies as the filling filled 2 pie shells! This recipe is really great! Thank you for sharing! I also had used 2% milk the first time around and fat-free milk when I made this recipe the 2nd time around! I'd doubled the amount of coconut since the filling filled the 2 pie shells!"

MY REVIEW
heartofwis User ID: 5786340 155346
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?"

MY REVIEW
[email protected] User ID: 2350474 130305
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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