Dessert - Crustless coconut custard pie recipe

Author: Cori Sengbusch

If you want a delicious pie that takes minutes to make and happen to be a fan of coconut flavor, then my easy coconut custard pie that makes it own crust should definitely appeal to you. Best of all, this astonishingly easy Coconut Pie is 100% swoon worthy with its silky, chewy, coconut studded custard base and crunchy self-made coconut crust cocooned in a buttery,

Crustless Coconut Custard Pie
Coconut Custard Pie
Coconut Custard Pie That Makes Its Own Crust
Coconut Custard Pie
How to make coconut custard pie?
What is this crustless coconut pie?
How to make a homemade pie crust?
How do you make a coconut cream pie filling?

Crustless Coconut Custard Pie

A delicious low carb dairy free crustless coconut pie that's easy to make. Simply combine all ingredients in a blender before baking.
Provided by: Lisa MarcAurele
Total time: 65 minutes
Cook time: 60 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 9

Ingredients:

1 cup shredded unsweetened coconut
4 eggs (see note for egg-free)
3/4 cup coconut milk
1 1/2 teaspoon stevia liquid extract (or equivalent)
1 teaspoon monk fruit liquid extract (or equivalent)
1/4 teaspoon salt
1/2 teaspoon baking powder
14 ounces coconut cream (1 can)
1 teaspoon vanilla extract (optional)

Nutrition:

How to cook:

Place all ingredients in a blender and blend until smooth.
Pour into a greased 9-inch pie plate.
Bake at 350º for 45-60 minutes. Bake less time for a more custardy pie and longer for a more cake-like pie.

Notes: Crustless Baked Custard Pie Recipe, In blender, combine all ingredients, cover and process until smooth. Pour into greased 9" deep dish pie plate. Bake at 350° for 50 minutes or until knife inserted …

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custard pie that makes its own crust coconut custard pie that makes its own crust crustless coconut custard pie recipe

Coconut Custard Pie

This delicious Coconut Custard Pie is easy to make and so very good. The ingredients in this pie balance out perfectly to give you a wonderful flavor and texture. The custard is spot on with just the right amount of sweetness, the coconut adds a slight chew and the flaky crust rounds it all out to perfect.
Provided by: Mary Bostow
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 9

Ingredients:

1 Homemade 9 inch pie crust or use pre-packaged
4 Tablespoons butter (melted)
3 eggs (room temperature,beaten)
2 Tablespoons flour
1/2 cup sugar
1 cup shredded sweetened coconut
1 1/2 cups milk (room temperature)
3/4 teaspoon vanilla
Sprinkle of nutmeg

How to cook:

Preheat oven to 350 degrees.
Make pie crust or arrange pre-packaged crust into a 9-inch pie plate.
1. In a large bowl combine melted butter, eggs, flour, sugar, coconut, milk, and vanilla. Whisk together until thoroughly blended. Making sure sugar is dissolved and not laying on the bottom of the bowl.
2. Pour the mixture into the pie crust sprinkle with a little nutmeg if desired and bake at 350 degrees for 45 -60 minutes. Cover crust with strips of foil for the first 25 minutes of baking, then remove.

Notes: Crustless Coconut Custard Pie, Heat oven to 350 degrees. Grease 9’’ pie plate with butter or palm shortening. Place all ingredients in your blender container. Cover and blend on high for 45 seconds.

Coconut Custard Pie That Makes Its Own Crust

If you want a delicious pie that takes minutes to make and happen to be a fan of coconut flavor, then my easy coconut custard pie that makes it own crust should definitely appeal to you.
Provided by: nuts4stuff
Total time: 55 minutes
Cook time: 50 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 8

Ingredients:

2 cups of milk
1 cup of sugar
4 large eggs
½ cups of flour
6 tablespoons of butter or margarine (not spread)
1 teaspoon of vanilla extract
½ teaspoons of salt
1 cup of grated coconut flakes

How to cook:

Take out your blender and add milk, sugar, eggs, flour, butter, vanilla, and salt. Cover and blend until well mixed (about 15 seconds or so).
Remove the lid and scrape the sides. Now add the coconut and blend for a few seconds more to mix through.
Pour into a well-greased 10-inch pie pan. Bake in a 350-degree oven for about 50 to 55 minutes, depending on how your oven is regulated.
Test with a toothpick, slender knife or a cake tester to see if anything sticks.
Allow to cool and refrigerate before attempting to slice it for the best results.
ENJOY!

Notes: Buttermilk Coconut Pie Southern Living Best Recipes, How do you make a homemade pumpkin pie crust? Line piecrust with parchment paper; fill with pie weights or dried beans. Bake at 400° for 10 minutes or until …

Coconut Custard Pie

Coconut Custard Pie is a time-tested vintage recipe that is truly one of the easiest, tastiest desserts ever. It requires just a few simple ingredients to make, 5 minutes to prep (if using store-bought crust) and comes together with just one bowl and one whisk. Best of all, this astonishingly easy Coconut Pie is 100% swoon worthy with its silky, chewy, coconut studded custard base and crunchy self-made coconut crust cocooned in a buttery, For those chocolate fans out there, I’ve added optional mini chocolate chips that create a dreamy layer of rich and creamy chocolate, much like a chocolate dipped macaroon. Top the Coconut Custard Pie recipe with raspberries and no one will ever believe how easy this stunner was to make!
Provided by: Jen
Total time: 65 minutes
Cook time: 60 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 12

Ingredients:

3 large eggs
1 cup SWEETENED flaked coconut
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted, slightly cooled
1 tablespoon lemon juice or white vinegar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup MINI semi-sweet chocolate chips ((optional))
1 9-inch pie crust, (store bought or homemade)
berries (HIGHLY recommend raspberries)
ice cream
whipped cream

How to cook:

Homemade Pie Crust (Optional)
Prepare homemade pie crust according to directions, if using. I find it helpful to make the crust the night before. I love my quiche pan with a removable bottom for easy slicing. If you use this pan, form the crust all the way to the top and it will slide down to meet the pie as it bakes.
Coconut Pie
Preheat oven to 350 degrees F. Place a rimmed baking sheet on the lowest rack to preheat with the oven.
Whisk eggs in a medium mixing bowl. Stir in the sugar, melted butter, vinegar, vanilla and salt, followed by the coconut; set aside.
Add the chocolate chips to the bottom of the unbaked pie shell in an even layer (if using). Pour the custard over the chocolate. Transfer the pie to the preheated baking sheet.
Bake on the lowest rack of the oven for 50 minutes to 1 hour or until a toothpick inserted into the center comes out clean without inserting into chocolate (it will still jiggle slightly). (Note: If you use a dark quiche pan like I did, then bake closer to 45 minutes). Watch the crust and cover with foil or a crust shield as needed to prevent over-browning. If you don’t use an egg wash on your crust, then you’ll definitely need to cover the edges, if you do use an egg wash, you likely won’t need to.
Transfer baked pie to a wire rack and let cool completely before slicing in order to set, about 3 hours. Serve plain or with berries, vanilla ice cream or whipped cream.

Notes: Goof-Proof Coconut Custard Pie Recipe, Preheat oven to 350F and spray a 9-inch round pie dish very well with cooking spray; set aside. To a large bowl, add the butter (Tip – If you don’t have …