Coconut Custard Pie – a delicious recipe with coconut, pastry shell, eggs, salt, milk, Sugar substitute. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place coconut in an ungreased 9-in. pie plate. Bake at 350u00b0 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 450u00b0 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 350u00b0 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.
160
kcal
Calories
11
g
Fat
2
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup sweetened shredded coconut, 1 refrigerated pastry shell (9 inches), 4 large eggs, 1/2 teaspoon salt, and more.
Yes, Coconut Custard Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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