Sweet Potato Coconut Pie with Marshmallow Meringue

Chocolate Coconut Pie with Coconut Crust

Mama's Buttermilk Coconut Pie

Mom-Mom Bessie's Coconut Molasses Pie

Creamy Coconut Peppermint Pie

Easy Coconut Cream Pie

Irresistible Coconut Cream Pie

Favorite Coconut Meringue Pie

Raspberry Coconut Cream Pie

Dar's Coconut Cream Pie

Lime & Coconut Cream Pie

Mango Pie with Coconut Crust

Pineapple Pie with Coconut Cream

Old-Fashioned Coconut Pie

French Coconut Pie

Chocolate Coconut Cream Pie

Golden Coconut Peach Pie

Crustless Coconut Pie

Quick Coconut Cream Pie

Home Dishes & Beverages Pies Coconut Pies

Coconut Custard Pie

Name: Coconut Custard Pie
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8 servings.
Ingredients: 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

Add a Review

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 40 min. + chilling

Makes

8 servings

"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.

Coconut Custard Pie Recipe photo by Taste of Home

Ingredients

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

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 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.

Coconut Custard Pie

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home