I was surprised by how popular this pie was when I made it for the Pioneer School meal last summer. My assignment was to make desserts for dietary restrictions. So, I made two of these pies, along with my healthy cookies, espresso meringue cookies, and gluten-free brownies. This is such a simple, basic pie, yet it was quickly eaten and I had many compliments.


  • 1/3 cup honey
  • 4 eggs
  • 1 cup coconut milk or dairy milk
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup all-purpose flour
  • 1 cup shredded coconut
  • 1 teaspoon vanilla extract, or 1/2 teaspoon each vanilla and coconut extracts
  • 1 9-inch pie crust, partially baked

Preheat oven to 350° F.  Put ingredients in a blender and blend for two minutes.  Pour into a piecrust and bake for 30 to 40 minutes or until center tests done.

Let cool to room temperature and then refrigerate.  

Coconut Custard Pie
Sugar-Free Coconut Custard Pie

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