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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.
  • Total Time
    Prep: 25 min. Bake: 40 min. + chilling
  • Makes
    8 servings


  • 1/2 cup sweetened shredded coconut
  • 1 refrigerated pastry shell (9 inches)
  • 4 large 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


  • 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 in the center comes out clean and coconut is lightly browned. Cool on a wire rack for 1 hour. Cover and refrigerate.
Nutrition Facts
1 piece: 214 calories, 12g fat (6g saturated fat), 112mg cholesterol, 320mg sodium, 20g carbohydrate (6g sugars, 0 fiber), 6g protein.

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Average Rating:
  • delowenstein
    Jul 3, 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!

  • mcdonna
    Aug 3, 2013

    No comment left

  • Tinkrbelcutey
    Jun 18, 2013

    No comment left

  • OhYummy!
    Nov 16, 2012

    No comment left

  • F_G_Cooking
    Nov 11, 2012

    No comment left

  • heartofwis
    Nov 9, 2011

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

  • sumallory
    Feb 8, 2011

    No comment left

  • mikelssword
    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.

  • Kim Franklin
    Nov 22, 2006

    No comment left