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Blender Coconut Custard Pie

WebMD Recipe

Total Time: 50 mins

Blender Coconut Custard Pie


  • 2 large eggs
  • 1/2 cup egg substitute
  • 1/4 cup whole-wheat flour
  • 1/4 cup unbleached flour
  • 1/2 cup sugar
  • 1/2 cup sugar-substitute, (if you don’t want to use sugar-substitute, increase sugar by 1/2 cup)
  • 1 tablespoon vanilla
  • 1/2 teaspoon baking powder
  • 2 tablespoons canola oil
  • 2 tablespoons lite pancake syrup
  • 2 cups fat-free half-and-half, (or low-fat or whole milk)
  • 1 cup flaked, sweetened coconut
  • 1/4 teaspoon salt


Step 1
Preheat oven to 350°F. Coat 10-inch pie dish generously with canola cooking spray.
Step 2
Add all ingredients to a blender and mix for 5 seconds (until well mixed). Pour into prepared pie dish.
Step 3
Bake about 45 minutes, or until center feels firm when pressed. The coconut floats to the top to make a topping, and the middle is a nice, soft custard.

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