Description

This Sugar-Free Coconut Custard Pie is a creamy, coconut-rich dessert with a silky baked custard filling, buttery coconut crust, and lightly golden top. Made with sugar-free sweetener, unsweetened coconut, milk, and cream, it delivers classic tropical flavor without regular sugar. Serve it chilled with sugar-free whipped cream and toasted coconut for an easy, elegant dessert perfect for holidays, family gatherings, and everyday treats.

Ingredients

Scale

Sugar-Free Coconut Crust

1 1/2 cups sugar-free graham-style cracker crumbs
1/3 cup unsweetened shredded coconut, finely chopped
1/4 cup granulated sugar-free sweetener
6 tablespoons butter, melted
1/2 teaspoon vanilla extract, optional

Coconut Custard Filling

3 large eggs, room temperature
3/4 cup granulated sugar-free sweetener
2 cups whole milk or unsweetened coconut milk
1/2 cup heavy cream or coconut cream
1/4 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/2 teaspoon coconut extract, optional
1/4 teaspoon salt
1 1/2 cups unsweetened shredded coconut
2 tablespoons all-purpose flour or coconut flour

Optional Toppings

Sugar-free whipped cream
Lightly toasted unsweetened coconut flakes

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
In a medium bowl, combine the sugar-free graham-style cracker crumbs, finely chopped coconut, sugar-free sweetener, melted butter, and optional vanilla extract.
Stir until the crumbs are evenly moistened, then press the mixture firmly into the bottom and up the sides of the pie dish.
Bake the crust for 8 to 10 minutes. Remove from the oven and allow it to cool slightly.
Meanwhile, prepare the custard. In a large bowl, whisk the room-temperature eggs until smooth.
Add the sugar-free sweetener and whisk until well combined.
Whisk in the milk, heavy cream or coconut cream, cooled melted butter, vanilla extract, optional coconut extract, and salt.
Stir in the unsweetened shredded coconut and flour or coconut flour until evenly distributed.
Pour the custard mixture into the slightly cooled crust.
Bake for 45 to 55 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken. If the top browns too quickly, loosely cover the pie with foil.
Remove the pie from the oven and cool on a wire rack for at least 1 hour.
Refrigerate for 3 to 4 hours, or until completely set.
Slice into 8 portions and serve chilled with sugar-free whipped cream and toasted coconut, if desired.

Notes

Use room-temperature eggs for a smoother, more evenly mixed custard.
Do not overbake. The center should still jiggle slightly when the pie is removed from the oven; it will firm as it cools.
Cool the pie completely before refrigerating for the cleanest slices.
Use unsweetened shredded coconut to keep the recipe sugar-free.
For a stronger coconut flavor, use unsweetened coconut milk or coconut cream in place of some or all of the dairy milk.
For a coconut-lime variation, add 1 teaspoon of lime zest to the custard.
For a tropical variation, top with chopped toasted macadamia nuts or fresh pineapple before serving.
For a dairy-free version, use coconut milk, coconut cream, and dairy-free butter.
Add 1/2 teaspoon rum extract for a subtle rum-coconut flavor.
Store covered in the refrigerator for up to 4 days.
To freeze, freeze the untopped pie for up to 2 months. Thaw overnight in the refrigerator before adding toppings and serving.
The choice of sugar-free sweetener can affect sweetness, texture, and nutrition. Use a baking-friendly granulated sweetener according to its equivalent-to-sugar conversion.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 295
Fat: 27g
Carbohydrates: 8g
Fiber: 3g
Protein: 6g

Keywords: Sugar-Free Coconut Custard Pie