Go Back
Impossible Coconut Custard Pie
Caroline

Magic Coconut Custard Pie

This classic magic coconut custard pie is creamy, sweet, and irresistibly simple to make. With just a handful of pantry staples, it bakes into a rich custard center with a golden coconut topping — the perfect crowd-pleasing dessert.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs
  • 1/2 cup butter, cubed
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 3/4 cup milk (dairy or non-dairy)
  • 1 cup flaked coconut
  • 3 tbsp flaked coconut (for topping)
  • 1/2 tsp vanilla extract
  • 1 frozen pie crust
  • Whipped cream (optional, for garnish)

Equipment

  • mixing bowl
  • whisk
  • measuring cups and spoons
  • pie dish (with frozen pie crust)
  • oven

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, lightly beat the eggs. Add the cubed butter and sugar, blending until smooth. Mix in the flour, followed by the milk, 1 cup of flaked coconut, and vanilla extract. Stir until well combined.
  3. Pour the custard mixture into the frozen pie crust. Sprinkle the remaining 3 tablespoons of flaked coconut on top.
  4. Bake for 45–50 minutes, or until the custard is set and the top is golden brown.
  5. Let the pie cool for about 1 hour before slicing. Garnish with whipped cream if desired. Serve and enjoy!

Notes

Use sweetened or unsweetened coconut depending on how sweet you like it. Cover with foil if the top browns too quickly while baking. Let the pie cool completely so the custard sets before slicing. Store leftovers in the fridge for up to 3–4 days.