Coconut Custard Pie Recipe photo
Coconut Custard Pie Recipe
photo by recipe author

Servings: 6
Preparation Time: 5 minutes

Preheat oven to 325 degrees ºF.

Place all ingredients into a blender and blend for about 10 seconds (or until thoroughly mixed)

Pour into a pie dish greased with coconut oil.

Bake for 55 minutes in preheated oven. Serve warm (or cold the next day for breakfast!)

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Danielle, Nottinghill, MO

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
This sounds like something I have been thinking of experimenting with - a modified "Impossible Pie" recipe my mom made when I was a kid in the 70s. Thanks for doing the work for me!! Can't wait to try it.
# Posted By Joanne | 5/1/13 7:29 PM
I made this the same day the recipe was posted. I used gold label coconut oil because I didn't have expeller pressed and made the coconut milk with CCC.
I did not like it hot, it was not good. But now that it has cooled it is fairly good with almost a airy cheesecake texture or pound-cake like texture. Not bad for such a simple recipe.
# Posted By Matt | 5/3/13 6:38 PM
Great recipe but mroe like a cake than a pie filling.
# Posted By Mary | 5/4/13 6:29 PM
I made this today and added a macadamia, coconut, date crust - I also subbed the honey for coconut palm sugar. The pie did not have a strong coconut flavor, nor a custard flavor - but I will try it again in the AM.
# Posted By Jesse | 5/4/13 8:37 PM
I made this last night. We ate some hot and we liked it a lot. It's just as good cold too. The texture is not like custard but it's fine. A bit too sweet for my taste, will use less honey next time.
# Posted By Susan | 5/7/13 1:45 PM
Made this twice already! Everyone loved it! Even my picky son who never tries anything new.
# Posted By Corinne | 5/17/13 2:16 PM
For a more custard taste you would have to add egg yolks I would think. You would want to warm them slowly with warmed coconut milk and heat both together to cook the egg yolks. I thought to for a more coconut flavor add flavoring and coconut flakes.
# Posted By Joni | 11/23/13 12:16 PM
I substituted 1 c of blended tofu for the eggs and used sugar (b/c i sensed it would be too liquidy if i used agave) then i used 1 1/2 c coconut cream and 1/2 of coco milk along with the other ingredients (except I used ww pastry flour). i wished i had not added the coco oil however as it came out very oily and i feel that it was not needed. I baked it one hour and sprinkled some coconut flakes on top to brown. it tastes fantastic. sort of like a giant oily macaroon. i think it will be better once cold and set.
# Posted By alex | 11/26/13 6:47 PM
I’m baking this coconut custard pie right now, after blending it up in my Vitamix. I made just a few modifications, & I have to say that the fragrance is absolutely heavenly. I hope it tastes even ½ as good as it smells! Thanks Danielle &!
# Posted By Christena | 11/27/13 3:07 PM

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