I made this Crustless Coconut Custard Pie as part of a sponsored post for Socialstars. #SplendaSweeties #SweetSwaps
This Crustless Coconut Custard Pie is one of the easiest desserts you’ll ever make! And – it’s delicious too of course!
Just mix the simple batter in a blender. Pour the batter into a pie plate. Bake until the edges are a light golden brown. Then, allow the pie cool.
As the pie cools, the center settles down into a luscious creamy coconut custard, and the outer golden edges form a “crustless” crust! (After making this simple crustless version, I won’t make my coconut custard pie any other way!)
And I’ve got another tip for you today! Swap in SPLENDA Sugar Mix in this recipe if you’re looking to enjoy a dessert with less added sugar. See the cooking and baking guidelines for SPLENDA® Sugar Blend right here – we used half the amount of sugar called for in the original recipe. (See the recipe below if you prefer not to use Splenda.)
All SPLENDA® Brand Sweeteners are versatile, and they can be used in baking, cooking and beverage mixing. SPLENDA® Sweeteners offer the sweetness of sugar, without all of the calories.
Visit the Sweet Swaps program here for hundreds of ways to save calories by swapping full sugar for SPLENDA® Sweeteners. For more information visit SPLENDA® on their website, Facebook, Twitter, Pinterest or Instagram.
Adapted from a recipe found on the back of Stop & Shop® Brand Tender Flake Coconut package.
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Crustless Coconut Custard Pie
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 minutes
- Yield: 8 servings
Ingredients
- 2 cups half-and-half
- ½ cup SPLENDA® Sugar Mix (or 1 cup of granulated sugar)
- 4 eggs
- ½ cup self-rising flour
- 1 stick unsalted butter (8 tablespoons)
- 1 1/3 cup flaked coconut (sweetened)
Instructions
- Preheat oven to 350 degrees F.
- In a blender, add the half-and-half, sugar, eggs, flour and butter. Cover tightly and blend on the “mix” setting for 3 minutes.
- Stop blender and add coconut flakes. Blend again for a few seconds.
- Pour the mixture into an ungreased, deep-dish pie plate (ours was 9½-inches).
- Bake 40-45 minutes or until golden on top. Remove from the oven and cool before serving. (The pie will be puffy as soon as you take it out of the oven but as it cools, the center will fall, creating a crust-less outer edge.
You may enjoy these other recipes made with SPLENDA® Sweeteners:
Onion Jam Crostini with Herbed Goat Cheese
Can I use heavy whipping cream instead of half and half?
Hi Tracy – You can…although I’d probably dilute the heavy whipping cream with some milk so that it is closer to half and half – which is half milk and light cream.
What is half and half?.julie
Hi Julie – It’s a 50/50 mix of whole milk and light cream – most supermarkets in the US sell it.
Crustless Coconut Custard Pie, Please advise what is Half and Half in this Recipie.
Regards Teremoana
Hi Teremona – Half and Half is sold in most US supermarkets and it’s a blend of half whole milk, half light cream. Hope that helps.
I used to make a similar pie years ago..I lost the recipe..so thank you for posting this..it’s yummy..I made it the old fashioned way. .in a bowl with a hand mixer
★★★
Thanks Paulette!
Can I use milk instead of half and half and all purpose flour instead of self rising? Looks delicious and due to “social distancing”
I don’t have half and half or self rising flour (I’m not sure I could even find it in the stores right now).
Hi Kristi – You can use milk…the pie might be a little less creamy with less fat content in the milk vs half and half, but otherwise it will be fine. For the flour – self-rising flour has baking powder and salt already in i,t so for the half cup of flour in this recipe, you’d need to add 3/4 of a teaspoon and 1/4 teaspoon of fine/table salt to the 1/2 cup of all purpose. Hope that helps!
This is an excellent recipe. It is like my mother in law.
We’re glad you enjoyed the pie Velma!
This looks amazing, so excited to make it. Question: not a fan of splenda, how much regular sugar would be a comparable amount? Thanks!
Hi – you would use one full cup of granulated sugar in place of the 1/2 cup of SPLENDA.
I love coconut anything. This looks particularly wonderful!
Baking doesn’t get much easier than that! What a great dessert to throw together at the spur of the moment.
We are totally going through a coconut phase. This is just perfect!
Totally love this pie! The crust is my least favorite part and sometimes I even skip it. 🙂
I just want to take a fork to that pie! The custard looks incredible!
Oh my gosh. This looks INSANELY delicious. I’m kind of speechless. I have to try this! All that coconut goodness. 🙂
Oh wow! This looks wonderful, Martha. My dad’s favorite pie is coconut cream but I’ll bet he would appreciate this one just as much! I’m going to have to try this!
Yummy! I am sure my husband would love this, he loves coconut pies 🙂
With this coconut custard pie I can completely see going crustless for pure coconut taste!
Love a light and easy dessert for the summer months!
I love the fact that this is crustless.
WHY have I never had a slice of this in my life? It sounds & looks delicious…and talk about easy! Thanks for sharing!
This looks beyond yummy! What a great recipe!