Coconut Custard Pie

A lighter twist on an old classic!

Nutrition Facts

Serving Size: 1 slice

  • Calories 210
  • Carbohydrate 26 g
  • Protein 7 g
  • Fat 9 g
  • Saturated Fat 2 g
  • Sugars 11 g
  • Dietary Fiber <1 g
  • Cholesterol 45 mg
  • Sodium 270 mg
  • Potassium 55 mg

This Recipe Serves 8


1 cup all-purpose flour
1/2 teaspoon sugar and low-calorie sweetener baking blend
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup canola oil
3 tablespoons 0% fat Greek Yogurt
1 large egg white
1/2 teaspoon vanilla extract

1/4 cup cornstarch
2 large eggs
1/3 cup sugar and low-calorie sweetener baking blend
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 teaspoons vanilla extract
1 teaspoon coconut extract
1 cup 0% fat milk
1/2 cup 0% fat Greek Yogurt
3 tablespoons shredded flaked unsweetened coconut


To make crust:
Coat a 9-inch glass pie plate with cooking spray; set aside. Combine dry ingredients in medium bowl. In a small bowl, whisk together oil, yogurt and vanilla. Using your hands, add oil mixture to flour mixture to form a dough. Shape dough into a disk and place between two sheets of wax paper. Roll to 12-inch circle; fit dough into prepared pie plate.

To make filling:
Preheat oven to 350°F. Place all filling ingredients into a blender; mix on high for 30 seconds. Pour into pie shell and bake 45 to 55 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled. Store in refrigerator. Yields 8 servings.