Mother's Day Pie Recipe -
Mother's Day Pie Recipe

Mother's Day Pie

Recipe by  

"This is a crustless coconut custard pie. The recipe was given to me by an elderly lady I knew. It's never failed me!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  1. Preheat oven to 325 degrees F (165 degrees C). Generously grease and flour a 9 inch pie plate.
  2. In a medium bowl, mix together sugar, flour, and salt. Stir in melted butter or margarine and vanilla extract. Add eggs one at a time, mixing well after each addition. Mix in evaporated milk followed by coconut. Pour mixture into pie plate.
  3. Bake in preheated oven for 35 to 40 minutes. Chill before serving.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 17, 2012

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.

Most Helpful Critical Review
Jun 10, 2009

Good, but just okay really. Not anything to write home about.


78 Ratings

Apr 15, 2005

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.

Dec 11, 2003

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!

Jun 06, 2006

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.

Oct 10, 2004

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!

Dec 22, 2010

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!!!

Apr 18, 2006

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???


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  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 36.2 g
  • 12%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 237 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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