Dessert, Pies

Crustless Coconut Custard Pie

So easy and delicious. A quick dessert to make for pop-in guests or add to your holiday menu.

Crustless Coconut Custard Pie

1 (14 oz) can sweetened condensed milk
1½ cups water
1/3 cup baking mix (Bisquick or the like)
3 eggs
1/4 cup butter, softened
1½ tsp vanilla
1 cup flaked coconut

Preheat oven to 350°. In blender, combine sweetened condensed milk, water, baking mix, eggs, butter, and vanilla. Blend on low speed 3 minutes. Pour into sprayed 9″ deep dish or 10″ pie plate; let stand 5 minutes. Sprinkle coconut evenly over top. Bake 35-40 minutes or until knife inserted near edge comes out clean (will still be a bit jiggly in the center but firms up as it cools). Serve warm or cooled. A big dollop of sweet whipped cream on top would be great! Refrigerate leftovers.

One Year Ago: Peanut Butter Brownie Pie Peanut Butter Brownie Pie

Two Years Ago: Biscoff Cookie Cupcakes Biscoff Cookie Cupcakes w:Biscoff Cookie Spread Buttercream

Three Years Ago: Iced Molasses Cookies Iced Molasses Cookies

Four Years Ago: Pumpkin Sweet Rolls Pumpkin Sweet Rolls


Strawberry Sour Cream Custard Pie

Incredible strawberry layer with a creamy custard layer. I love this pie!

Strawberry Sour Cream Custard Pie

          Strawberry Sour Cream Pie 1        Strawberry Sour Cream Pie 2

1 unbaked 9″ deep dish pie shell

Strawberry Layer:
3 cups frozen strawberries, thawed, drained, patted dry
1 Tbl sugar
1 Tbl butter, cut in little pieces

Sour Cream Custard:
1¾ cups sugar
1 cup flour
1/2 tsp salt
3 eggs, beaten
1 cup sour cream
1 Tbl lemon juice

Preheat oven to 400°. Arrange strawberries in bottom of pie shell. Sprinkle the 1 Tbl sugar and dot with butter pieces. In large bowl, whisk together the 1¾ cups sugar, flour, and salt. Add eggs, sour cream and lemon juice; whisk until smooth. Gently pour over strawberries. Bake for 10 minutes at 400°. Reduce heat to 350° and bake for 45-50 minutes or until center is set. Cool on wire rack for 1 hour. Refrigerate at least 4 hours or overnight to completely set. Serve with whipped cream. Refrigerate leftovers.

One Year Ago: Sourdough & Carmalized Balsamic Onion Stuffing Sourdough & Caramelized Balsamic Onion Stuffing

Two Years Ago: Butterfinger Crunch Cream Pie Butterfinger Crunch Cream Pie

Three Years Ago: Eggnog Chocolate Chip Cookies Eggnog Chocolate Chip Cookies

Dessert, Pies

Individual Coconut Custard Pies

Is it old fashioned to love custard? If it is, then call me old fashioned! I love custard, the texture, the flavor…add coconut, put it in a flaky pastry and it’s perfect! This recipe can be made into one 8″ or 9″ pie, I wanted to use my little individual pie plates I received from one of my daughters. The only problem I can see here is the guilt you feel when you realise you are only one individual who just ate two individual pies! Oops!

Individual Coconut Custard Pies

Individual Coconut Custard Pies 1   Individual Coconut Custard Pies 2

Single Pie Pastry recipe
1 cup half & half (can use milk)
1 cup shredded sweetened coconut
2 eggs, beaten
1 egg, separated
1 tsp vanilla
1 cup sugar
2 Tbl flour
pinch of salt
2 Tbl butter, melted, cooled

Preheat oven to 375°. Stir half & half and coconut together in large bowl, set aside. Roll out pastry, cut into six circles, fit into six individual pie plates, set on baking sheet, and set aside. Add the 2 beaten eggs plus the 1 egg yolk (will use the 1 egg white in a minute), and vanilla to the milk/coconut mixture, stir until combined. Stir in sugar, flour, salt, and cooled melted butter. Brush inside of each pastry shell with egg white. Distribute filling evenly into each of the six prepared pastries (approximately 1/2 cup). Sprinkle with nutmeg. Bake 20-25 minutes, until golden on top. Cool, then refrigerate. Serve with whipped cream if desired. *Can be made into one 8″ or 9″ pie.
Recipe comes from boymeetsbowl.

One Year Ago: Apple Pie Cupcakes Apple Pies Cupcakes

Two Years Ago: Peach Cobbler Cupcakes Peach Cobbler Cupcakes 1

Three Years Ago: Brownie Cookies Brownie Cookies with Toffee & Toasted Walnuts

Dessert, Pies

Individual Toasted Coconut White Chocolate Cream Pies

I have had this recipe on my “To Make” list for awhile, so today was the day.  This is an adaptation of a recipe on  A beautiful pie with toasted coconut crust and white chocolate melted in the cream filling.  Oh so good!


Toasted Coconut Crust:
3 cups sweetened flaked coconut, lightly toasted (reserve some for garnish if desired)
1 Tbl sugar
1/4   tsp salt
6 Tbl butter, melted
Chop toasted coconut.  Mix together coconut, sugar, salt, and melted butter.  Press 1/3 cup coconut mixture into each round of Demarle round tray to make six crusts (or a 9” pie plate).  Bake at 350 for 6-7 minutes for individual pie crusts (or 15 minutes for large pie), watch closely so as not to get too brown.  Cool completely.

Coconut White Chocolate Custard:
1/2 cup sugar
6 Tbl cornstarch
1 cup milk
1 3/4 cups (13.5 oz) canned coconut milk
1/2 vanilla bean, split lengthwise or 1 tsp vanilla paste
6 egg yolks, lightly beaten
1/4 tsp salt
1 tsp vanilla extract
1 tsp coconut extract
2 oz chopped white chocolate

In medium saucepan, whisk together sugar and cornstarch.  Add milk, coconut milk, and vanilla bean or vanilla paste, whisk to mix well.  Turn on heat to medium-high and stir constantly until thickens and begins to boil.  Remove from heat.  Ladle small amounts of hot milk mixture into egg yolks to warm gradually.  Pour egg yolk mixture into milk mixture in saucepan, stir to combine.  Place saucepan back on medium-high and bring custard back to boil stirring constantly for 1-2 minutes.  Remove from heat.  Stir in salt, vanilla extract, coconut extract, and white chocolate, stir until chocolate melts.  Let custard cool to warm, stirring occasionally.  Fill each coconut crust with about 1/2 cup custard.  Cover with Silpat, put in refrigerator to cool completely.  To serve, put each pie on plate, dollop with whipped cream and garnish with toasted coconut and white chocolate shavings.

Whipped Cream Topping:
1 cup heavy cream
2 Tbl powdered sugar
1/2 tsp vanilla

Whip cream with electric mixer to soft peaks, add powdered sugar and vanilla and whip to desired stiffness.

If you are interested in Demarle bakeware and kitchen tools like the Round Trays and Perforated Sheets please visit or simply click on the Demarle at Home logo below.



Pumpkin Custard

Pumpkin custard is like eating pumpkin pie without the fat and calories of the crust.  It is so quick and easy to put together, it just takes time to bake and cool, so that’s where the patience comes in.

Pumpkin Custard

1 cup canned pumpkin
1 egg
1/2 cup dark brown sugar
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1 tsp vanilla (or 1/2 tsp vanilla & 1/2 tsp rum extract)
1 cup evaporated milk

Preheat oven to 325°.  Combine all ingredients in blender.  Pour into heatproof custard cups, sprinkle top of custard with nutmeg if desired.  Set custard cups in a shallow pan of hot water and bake for about 40 to 45 minutes, or until knife inserted in center comes out clean.  Custard continues to cook some after removed from oven, and sets up as it cools.  Refrigerate.  I think it is good warm or cold!

If you are interested in Demarle bakeware and kitchen tools please visit or simply click on the Demarle at Home logo below.