top of page
Black Marble
  • Writer's pictureTammy

Coconut Custard Pie

A Crustless Coconut Custard Pie

“I was the Custard baby in the family. I loved anything with a custard taste, texture or smell. If Nana knew I was coming, there was her famous custard cups baking in the oven when I arrived… Always in those egg shaped speckled ceramic custard cups! This pie is an additional spin on Nana’s original.”

Coconut Custard Pie

Servings – 8 Prep Time – 5 Minute Cook Time – 60 Minutes


  • 4 eggs

  • 6 tablespoons butter, softened.

  • 1/2 cup all-purpose flour

  • 3/4 cup sugar

  • 2 cups milk

  • 1 teaspoon vanilla

  • 1 cup sweetened flaked coconut


Preheat the oven to 350°F and spray a 10-inch pie plate with cooking spray and dust with flour, or just use Baker's Joy (flour already in the spray).

Place everything but the coconut into a blender.

Blend for about 20 seconds. Add the coconut and pulse for just a few seconds.

Pour onto the pie plate and bake 50 - 60 minutes.


Toast up an additional 1/2 cup of coconut in a pan over medium heat stirring constantly for 5 minutes or until golden brown and fragrant.

Sprinkle on the top as soon as it comes out of the oven. It will look a bit puffy when it comes out, but it will deflate as it cools.

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Related Posts

See All


Commenting has been turned off.
bottom of page