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Coconut Magic Custard Pie with toasted coconut topping
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Coconut Magic Custard Pie: One Batter, Three Tender Layers

A simple coconut custard pie that bakes into a soft base, creamy center, and lightly toasted coconut top from one easy batter.
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Cook Time 50 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

  • 1 cup sweetened shredded coconut
  • 4 large eggs
  • 1/2 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 1/2 cup self-rising flour
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • salt pinch

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Generously grease a 9-inch pie dish with butter or non-stick spray.
  3. In a large mixing bowl, whisk the eggs and granulated sugar until smooth and slightly frothy.
  4. Add the melted butter, self-rising flour, whole milk, vanilla extract, and salt. Mix until evenly combined.
  5. Stir in the shredded coconut until it is evenly distributed.
  6. Pour the batter into the prepared pie dish.
  7. Bake for 45 to 50 minutes, until the top is golden and a toothpick inserted near the center comes out clean.
  8. Let the pie cool completely before slicing; the custard layers will continue to set as it cools.

Notes

  • Let the pie cool completely before slicing so the custard layers can set.
  • Keep leftovers covered and refrigerated.