This Coconut Magic Custard Pie is one of those desserts I keep coming back to whenever I want something comforting and impressive without much effort. As it bakes, the batter magically separates into layers, creating a soft custard center, a tender cake-like top, and a lightly crisp coconut base. I love how rich and nostalgic it feels, especially with the sweet coconut flavor in every bite.
Why You’ll Love This Recipe
I love this recipe because it comes together in one bowl and doesn’t require any special techniques. The ingredients are simple pantry staples, and the oven does all the hard work by creating the layers on its own. I also appreciate how versatile it is, since it works perfectly for weeknight desserts, potlucks, or holidays when I want something easy but memorable.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup sweetened shredded coconut
½ cup unsalted butter, melted
½ cup self-rising flour
1½ cups granulated sugar
2 cups milk, at room temperature
4 large eggs, at room temperature
1 tablespoon vanilla extract
¼ teaspoon salt
Directions
I start by preheating the oven to 350°F (175°C) and lightly greasing a 9-inch pie dish. In a large bowl, I whisk together the melted butter and sugar until smooth. I then add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
Next, I gently whisk in the flour and salt, making sure there are no lumps. I slowly pour in the milk while stirring, creating a very thin batter. Finally, I fold in the shredded coconut and pour the mixture into the prepared pie dish.
I bake the pie for about 50 to 55 minutes, until the top is lightly golden and the center is just set. Once baked, I let it cool completely so the layers can fully form before slicing.
Servings And Timing
I usually cut this pie into 8 servings.
Preparation time is about 10 minutes, baking takes around 55 minutes, and I allow at least 1 hour for cooling before serving.
Variations
When I want to change things up, I sometimes add a pinch of nutmeg or cinnamon to the batter for warmth. I also like swapping vanilla extract with coconut extract for an even stronger coconut flavor. For a slightly richer texture, I occasionally replace half of the milk with coconut milk.
Storage/Reheating
I store leftover pie covered in the refrigerator for up to 4 days. When I want to enjoy it again, I let it sit at room temperature for about 15 minutes or gently warm a slice in the microwave for a few seconds. I like it both chilled and slightly warm.
FAQs
Can I use all-purpose flour instead of self-rising flour?
I can use all-purpose flour, but I make sure to add ¾ teaspoon of baking powder and a pinch of salt to mimic self-rising flour.
Why is my batter so thin?
The batter is meant to be very thin. This is what allows the pie to separate into its signature layers while baking.
Do I need to refrigerate the pie before serving?
I don’t have to, but I prefer letting it cool completely. Chilling it slightly helps the custard layer set even more.
Can I make this pie ahead of time?
I often make it a day in advance and keep it refrigerated. The flavors develop beautifully overnight.
How do I know when the pie is done baking?
I look for a lightly golden top and a center that jiggles slightly but isn’t liquid. It will continue to set as it cools.
Conclusion
This Coconut Magic Custard Pie is one of my favorite effortless desserts because it delivers big flavor with minimal work. I love how the layers form on their own and how each slice feels both simple and special. Whenever I need a reliable coconut dessert, this is the recipe I reach for.
Coconut Magic Custard Pie is a simple, one-bowl dessert that bakes into three magical layers: a soft custard center, a cake-like top, and a crisp coconut base. It’s sweet, nostalgic, and full of coconut flavor.
Total Time:2 hours 5 minutes (including cooling)
Yield:8 servings
Ingredients
1 cup sweetened shredded coconut
½ cup unsalted butter, melted
½ cup self-rising flour
1½ cups granulated sugar
2 cups milk, at room temperature
4 large eggs, at room temperature
1 tablespoon vanilla extract
¼ teaspoon salt
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
In a large bowl, whisk together the melted butter and sugar until smooth.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Whisk in the self-rising flour and salt until fully combined and smooth.
Gradually add the milk, stirring to form a thin batter.
Fold in the shredded coconut.
Pour the mixture into the prepared pie dish.
Bake for 50 to 55 minutes, or until the top is lightly golden and the center is just set.
Allow the pie to cool completely to let the layers form before slicing and serving.
Notes
Use coconut extract instead of vanilla for extra coconut flavor.
Replace half the milk with coconut milk for added richness.
Add a pinch of cinnamon or nutmeg for warmth.
Let the pie cool fully to allow the magic layers to set.
The pie tastes great both chilled and slightly warmed.
