Inspired by Land O’Lakes, I made the necessary substitutions and this turned into an outstanding dessert. It absolutely couldn’t be easier – put the ingredients in a blender, pour into pan, and bake. And while I thought that nothing could surpass this cutie, I have to say that this pie really stands out. I’ll be making it again soon.
Magical coconut custard pie
2 cups nondairy creamer
1 cup sweetened flaked coconut
3/4 cup sugar
1/2 cup all-purpose flour
3 tablespoons margarine, melted
4 eggs
1 teaspoon vanilla
Freshly grated whole nutmeg, if desired
Heat oven to 325 degrees F. Grease and flour 9″ pie pan; set aside.
Place creamer in 5-cup blender container; add all remaining ingredients except the nutmeg. Cover; blend at medium speed until well mixed (1 to 2 minutes).
Pour egg mixture into prepared pie pan; sprinkle top with nutmeg. Bake for 40 to 50 minutes or until knife inserted in center comes out clean.
Serve warm or chilled. Store refrigerated. Makes 8 servings.
Awarded to me by 
I’m a sucker for just about anything that involves coconut! This does sound magical!
This looks great, and very easy. One question . . . what did you use for the non-dairy creamer? I like to stay away from the very chemical-laden things.
I used Coffee-mate, but you can use Silk creamer, or even almond milk. The Coffee-Mate is not all that chemically laden – it basically has similar ingredients as cream: fat (usually a partially-hydrogenated oil, which is just as bad as the fat in real cream); sweetness (sugar or corn syrup, in place of lactose in real cream); and a few salts and flavorings. I’m not saying I would make a steady diet of it, but then again, if I could tolerate dairy, I wouldn’t make a steady diet of cream, either. But for a pie recipe, where you may have one or two slices, I don’t feel too uneasy about using it.
If you use some of the other substitutes, let me know how it turns out. Thanks for reading my blog!