• 8servings
  • 65minutes
  • 214calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup flaked coconut

  2. 1 refrigerated pastry shell (9 inches)

  3. 4 eggs

  4. 1/2 teaspoon salt

  5. 1-3/4 cups fat-free milk

  6. Sugar substitute equivalent to 1/2 cup sugar

  7. 1-1/2 teaspoons coconut extract

  8. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Coconut Custard Pie Recipe photo by Taste of Home 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.


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