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Mother's Day Pie 14

Mother's Day Pie

"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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2 h 50 m servings 314 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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 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, or until custard is nearly set and a knife inserted near the center of the pie comes out clean. Let cool, then refrigerate before serving.

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Read all reviews 71
  1. 88 Ratings

Most helpful positive review

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 tb...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 tb...

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. G...

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 co...

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. Def...

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! i...

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???

Very nice! Found this after doing a search to use up some coconut. After reading the other reviews and noticing that a few commented on the filling being runny and the bake time being too shor...

Made this for Thanksgiving 2001, it was so gorgeous had to make a second one because I knew the first one would be gone all to quick! Baked in a deep dish pie plate and a 10-inch plate, they fit...

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