Mother's Day Pie

Mother's Day Pie

Jo Pelletier 0

"This is a crustless coconut custard pie. The recipe was given to me by an elderly lady I knew. It's never failed me!"

Ingredients {{adjustedServings}} servings 314 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

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  1. Preheat oven to 325 degrees F (165 degrees C). Generously grease and flour a 9 inch pie plate.
  2. In a medium bowl, mix together sugar, flour, and salt. Stir in melted butter or margarine and vanilla extract. Add eggs one at a time, mixing well after each addition. Mix in evaporated milk followed by coconut. Pour mixture into pie plate.
  3. Bake in preheated oven for 35 to 40 minutes. Chill before serving.
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Reviews 62

  1. 74 Ratings


Wow, I am diabetic and made this exactly as the recipe states except substituted Splenda for the sugar and also added an extra half cup of coconut as some reviewers suggested. I also poured 2 tbs of fozen raspberries with the juice from some frozen raspberries I had defrosted on to the top of the pie before I put it in the oven. Feeling artistic I drizzeled the juice and few frozen raspberries onto the top of the coconut custard pie in a little pattern AND this thing was UNBELIEVABLE. I had to take my blood sugar again two and a half hours later to see I had made a mistake. This desert hardly moved my blood sugar up at all. It was 117 at an hour and a half after eating 1/3 of the pie and 119 two and a half hours afterward. I get five times that rise on one bagel. I really recommend this desert for anyone who is watching their diet and loves good food. The taste is to die for and the food impact is to not have to die for good deserts, even if you are a diabetic. Thanks Jo Pelletier.


This is a very good pie. I would suggest leaving the ingredients just the way they are and baking the pie for 40-45 minutes. My pie wasn't set in the center when I checked it at 35 minutes. Good warm or cold. Thanks for sharing.


Oh my Lord this was good. I was looking for a custard that didn't have to be baked in a water bath or cooked on the stove and this was exactly what I had hoped to find. It smelled so good, we couldn't wait to chill it. So we had some warm. The next day, we were as equally thrilled to eat it cold. It was to die for. Thumbs up!