Coconut Custard Magic Pie
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Coconut Custard Pie — A one-bowl, no-mixer pie with a short ingredients list that is SO easy to make and forms three different LAYERS while it bakes!! Mindlessly easy, goofproof, and coconut lovers will go crazy for this MAGIC pie!!
Easiest Coconut Pie Recipe
I remember a few years back when ‘magic cakes’ were all the rage in the food blogging world. I never made one like the ones I am thinking of but I have made magic cake bars. But today I have something even better: a magic pie.
The magic cakes I remember reading about are cakes that form three different layers while baking, from the same batter. The three layers are essentially a crust, a middle custardy layer, and a more traditional cake-like top layer.
This magic pie has a ‘crust’ layer, which isn’t thick nor does it resemble a traditional pie crust in any way. It’s simply the layer that’s on the bottom, bordering the pan, and forms a barrier so that the middle filling layer doesn’t escape or ooze.
The middle layer is very soft and very custardy. The top layer is a bit firmer since coconut browns easily in the oven and forms a sturdier and chewier top layer, but overall this is a very soft and tender pie.
I think the magic happens because the batter is very thin and there is a high volume of liquid (4 eggs + 2 cups of milk) to only 1/2 cup flour.
This coconut custard pie is tied with my ‘crustless’ pies — Crustless Strawberry, Crustless Blueberry, and Crustless Cranberry —pies in terms of easiness. There is no dough to roll, you don’t need a mixer, and everything is quickly whisked together by hand in one bowl.
It’s so ridiculously easy to make and then the magic factor happens while the pie bakes.
If you need a dessert to whip up in no time to bring to a party or event, or serve at your own party or event, this is an obvious choice that coconut lovers will go crazy for.
What’s in Coconut Custard Pie?
This easy coconut pie has an extremely short ingredients list:
- Sweetened coconut flakes
- Coconut and vanilla extracts
- Pancake mix (i.e. Bisquick or Krusteaz)
How to Make Coconut Custard Pie
This coconut custard pie really is so easy to make! Simply mix it all together in one bowl, pour the very runny batter into a pie dish, and bake.
Even when it’s done, the pie will be domed in the center but it will be very jiggly. Upon cooling, the dome will fall, the pie will set up, and the jiggle will nearly disappear.
Allow it to cool completely before sinking your teeth into this sweet pie with prominent coconut flavor that’s accentuated by coconut extract. The texture contrasts between the various layers in this pie are epic and wonderful.
Do I Have to Use Pancake Mix?
If you don’t have pancake mix on hand, you can Google how to make your own pancake mix with self-raising flour, baking powder, salt, and sugar. It’s probably easier to just buy a box of pancake mix but to each her own.
Tips for Making the Best Coconut Pie
Note that this coconut custard pie recipe calls for sweetened shredded coconut, not regular coconut flakes. Sweetened coconut is more finely shredded than coconut flakes and is obviously going to be much sweeter.
I recommend baking the pie as long as possible to reduce the amount of jiggle right up until the point the coconut is turning just as golden browned before it burns as you can stand.
Because coconut is extremely prone to burning, I recommend start checking at 40-minute mark and check every minute or so from there until you pull it from the oven.
- 1/4 cup unsalted butter, softened
- 4 large eggs
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons coconut extract (recommended but if you don’t have it, add additional vanilla extract)
- 1 cup sweetened shredded coconut flakes
- 2 cups 2% or whole milk
- 1/2 cup pancake mix (i.e. Bisquick or Krusteaz)
- Preheat oven to 350F and spray a 9-inch round pie dish very well with cooking spray; set aside.
- To a large bowl, add the butter (Tip – If you don’t have soft butter, place the butter in a microwave-safe bowl for about 30 seconds to quickly soften it), eggs, sugar, extracts, and whisk aggressively to combine.
- Add the coconut and whisk to incorporate.
- Add the milk and whisk to combine.
- Add the pancake mix and whisk to incorporate.
- Transfer batter to prepared pie dish; batter is very thin.
- Bake for about 44 to 49 minutes, or until the the center is as set as possible but before the coconut burns; this was 47 minutes for me but all ovens, climates, and ingredients vary. Because coconut is extremely prone to burning, I recommend start checking at 40-minute mark and check every minute or so from there until you pull it from the oven. Even when it’s done, the pie will be domed in the center but very jiggly. Upon cooling, the dome will fall, the pie will set up, and the jiggle will nearly disappear.
- Allow pie to cool completely before slicing and serving.
- Store pie airtight at room temp for up to 5 days.
Amount Per Serving: Calories: 282Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 115mgSodium: 191mgCarbohydrates: 34gFiber: 1gSugar: 27gProtein: 6g
More Coconut Dessert Recipes:
Coconut Caramel Poke Cake – An incredibly EASY super moist cake thanks to a creamy caramel mixture that’s poked into the cake!! Topped with crispy toasted coconut, this cake is a DELISH winner!!
Samoas Cookie Pie — Move over, Girl Scout Cookies! The flavor in this easy, giant cookie is 100% spot-on!! Hello year-round cookie season!!
Salted Caramel Magic Bars — A fun twist on the classic bars because everything is better with salted caramel!! Fast, easy, no-mixer recipe that’ll be a hit with everyone!!
Pina Colada Seven Layer Bars — Eat your pina colada rather than drinking one with these fast, EASY, no-mixer bars that taste TROPICAL!! Pineapple, coconut, white chocolate, and cherries!!
Better-Than-Girl-Scout Samoas Cookie Bars — Resembles Samoas but BETTER!! An Oreo crust topped with coconut, chocolate chips, and drenched in salted caramel!! Chewy, rich, decadent, and EASY!!
The Best German Chocolate Brownies — Rich, ultra fudgy brownies topped with the best German chocolate frosting!! Sinfully delicious! Easy, no-mixer recipe that’s an automatic hit with everyone!!
Lemon Coconut White Chocolate Gooey Bars — The lemon base is soft and chewy, there’s coconut and white chocolate chips for extra texture, and sweetened condensed milk peeks through the top.
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