Crustless Coconut Or Egg Custard Pie
A creamy, coconut-infused custard pie with a tender crust, perfect for dessert or brunch, offering a sweet, tropical flavor that appeals to coconut lovers.
Ingredients
Instructions
- Mix sugar, flour, and melted margarine in a bowl.
- Add beaten eggs, Carnation milk, vanilla, and coconut; mix well.
- Pour the mixture into a greased and floured 10-inch pie plate.
- Bake at 350°F for 30 to 35 minutes until set and golden.
Tips & Substitutions
For a richer flavor, consider using full-fat coconut milk instead of Carnation milk. If you prefer a slightly denser custard, add an extra tablespoon of flour. Ensure your eggs are at room temperature for better mixing. You can also substitute margarine with unsalted butter for a more traditional taste. This recipe is also great for using up leftover coconut from other desserts.
Serving Suggestions
Serve the crustless coconut pie chilled or at room temperature. It pairs beautifully with whipped cream or a scoop of vanilla ice cream for added indulgence. For a delightful contrast, consider serving it alongside a fresh fruit salad or a slice of Eastern Shore Sweet Potato Pie. A cup of coffee or tea complements this dessert perfectly.
Storage & Reheating
Allow the pie to cool completely at room temperature before storing. Cover it tightly with plastic wrap or aluminum foil, and refrigerate for up to 3 days. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or until just heated through, ensuring it doesn’t dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Crustless Coconut Or Egg Custard Pie contains roughly 408 calories, with 3g protein, 27g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of iron. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh coconut instead of canned?
Yes, you can use fresh coconut! Just ensure it's finely shredded, as the texture will be slightly different. Fresh coconut adds a more vibrant flavor, but you may need to adjust the moisture level slightly since fresh coconut can be wetter than the canned variety.
What can I do if the pie doesn't set properly?
If your pie hasn’t set after baking the recommended time, it may need additional cooking. Keep it in the oven for an extra 5-10 minutes, checking frequently. Make sure your oven is properly calibrated, as baking times can vary. Allow it to cool fully before slicing, as it will continue to firm up while cooling.
Is this pie suitable for a gluten-free diet?
To make this pie gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. Ensure all other ingredients, especially the coconut and vanilla, are gluten-free certified. This way, you can enjoy a delicious custard pie while adhering to gluten-free dietary needs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).