The Coconut Custard Pie Ever

by Sheryl

Serves: 6-8 | Prep: 10 Min | Cook: 25 Min

This is one of the few pies that turn simple ingredients into a delightful cloud of deliciousness. I love how this forms its crust, comes together pretty quickly, and always turns out great. With its soft bottom crust and custard-like filling, I can understand why this is the best pie ever! A quick fix whenever you are craving with some coconut action. Ready in less than 30 minutes, this is incredibly easy and quick to make. If I can remember, many call this the impossible pie or magic cake. Mainly because of its crust and how this makes everything fall into their right layers. When preparing to bake, you will wonder how this will set, and when done baking, this creates three beautiful layers – the crust, custard, and coconut topping. Even if you are not a fan of pies, I am one hundred per cent sure that you’ll fall head over heels with this Coconut Custard Pie. Perfectly sweet with an excellent texture that just burst in your mouth.

Ingredients

1/2 cup Bisquick or gluten-free Bisquick one cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter.
3/4 cup sugar
4 eggs
2 cups of milk
1 cup coconut, flaked
1 tsp vanilla
1 Tbsp butter, softened

How to make Coconut Custard Pie

Step 1: In a mixing bowl, combine everything until incorporated.

Step 2: Transfer the mixture into a 9-inch buttered pie pan.

Step 3: Place inside the oven and bale for about 25 to 30 minutes at 400 degrees or until the custard is set.

Note:

When you pour the mixture into the pan it magically layers into the crust, custard, and coconut topping.

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