Recipe by Jo Pelletier
"This is a crustless coconut custard pie. The recipe was given to me by an elderly lady I knew. It's never failed me!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (12 fluid ounce) can
Wow, I am diabetic and made this exactly as the recipe states except substituted Splenda for the sugar and also added an extra half cup of coconut as some reviewers suggested. I also poured 2 tbs of fozen raspberries with the juice from some frozen raspberries I had defrosted on to the top of the pie before I put it in the oven. Feeling artistic I drizzeled the juice and few frozen raspberries onto the top of the coconut custard pie in a little pattern AND this thing was UNBELIEVABLE. I had to take my blood sugar again two and a half hours later to see I had made a mistake. This desert hardly moved my blood sugar up at all. It was 117 at an hour and a half after eating 1/3 of the pie and 119 two and a half hours afterward. I get five times that rise on one bagel. I really recommend this desert for anyone who is watching their diet and loves good food. The taste is to die for and the food impact is to not have to die for good deserts, even if you are a diabetic. Thanks Jo Pelletier.
Good, but just okay really. Not anything to write home about.
This is a very good pie. I would suggest leaving the ingredients just the way they are and baking the pie for 40-45 minutes. My pie wasn't set in the center when I checked it at 35 minutes. Good warm or cold. Thanks for sharing.
Oh my Lord this was good. I was looking for a custard that didn't have to be baked in a water bath or cooked on the stove and this was exactly what I had hoped to find. It smelled so good, we couldn't wait to chill it. So we had some warm. The next day, we were as equally thrilled to eat it cold. It was to die for. Thumbs up!
As usual, the simpler the better. So goes with this. I did add a bit more coconut probably 1/2 cup - just to use the last of it.
Delicious! and so easy. I loved this recipe, will make it a part of my repertoire. The only thing is, it's a little mushy to scoop out of a pie pan. I might cook this next time in a ramekin. Definately a keeper!
made this for my husband's christmas party at work and they loved it! I did not have evaporated milk so i used heavy cream and whole milk mixed together and i added more cocnut to the mixture! it was very creamy and i did not get a chance to taste but since hubby came back with and empty pie plate and requests for more i am thinking it was a hit! thanks!!!
This was great. I added an extra cup of coconut. I probably wouldn't flour the dish next time. I wonder how this would do in the coconut crust recipe on this site???
* Percent Daily Values are based on a 2,000 calorie diet.
Mother's Day Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 150
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Easy key lime pie with Greek-style yogurt bakes up fast!
This sweet and creamy custard pie was a blue ribbon winner.
See how to make a super-simple strawberry-rhubarb pie.