Coconut Magic Custard Pie

Why You’ll Love This Recipe

I love this recipe because it feels like magic every time I make it. The batter starts off thin, but in the oven, it transforms into a layered dessert without any extra steps. The top is golden and slightly crisp, the center is smooth like custard, and the coconut adds a chewy bite. It’s easy to mix together in one bowl and makes a perfect dessert for any season.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs

• Granulated sugar

• Unsalted butter (melted and slightly cooled)

• All-purpose flour

• Whole milk (warm)

• Vanilla extract

• Shredded sweetened coconut

• Salt

directions

1. I preheat the oven to 350°F (175°C) and lightly grease a 9-inch pie dish.

2. In a large bowl, I beat the eggs and sugar until light and fluffy.

3. I slowly mix in the melted butter, followed by the flour and salt.

4. I gently whisk in the warm milk and vanilla extract until the batter is smooth and slightly runny.

5. I fold in the shredded coconut, then pour the mixture into the prepared pie dish.

6. I bake the pie for 45–50 minutes, or until the top is golden and the center is just set (it should jiggle slightly).

7. I let it cool completely, then refrigerate for at least 2 hours before slicing.

Servings and timing

This recipe serves 8. It takes about 15 minutes to prepare, 45–50 minutes to bake, and needs at least 2 hours of cooling and chilling time before serving.

Variations

I sometimes use unsweetened coconut if I want a less sweet pie. A splash of coconut extract or a sprinkle of nutmeg can add depth. For a dairy-free version, I’ve used almond milk and vegan butter with great results. I’ve also tried making it with lemon zest or a touch of rum for an extra twist.

storage/reheating

I store leftovers in the fridge, covered, for up to 4 days. I don’t reheat this pie—it’s best served chilled or at room temperature. If I want to serve it with something warm, I add a drizzle of warm caramel sauce or serve it with a cup of tea or coffee.

FAQs

Why is it called a “magic” pie?

It’s called “magic” because the batter separates into layers while baking—forming a custard base, a cake-like top, and coconut throughout—all from one mixture.

Can I use non-dairy milk?

Yes, I’ve made this pie with almond milk and coconut milk. It works well, though the texture may be slightly softer.

Do I need a crust?

No crust is needed. The pie forms its own soft base during baking, which adds to its magic and simplicity.

Should I use sweetened or unsweetened coconut?

I usually use sweetened shredded coconut for the best flavor and texture, but unsweetened works if I want to cut down on sugar.

Can I freeze this pie?

I don’t recommend freezing it, as the custard texture can change. It’s best enjoyed fresh or refrigerated for a few days.

Conclusion

Coconut magic custard pie is a truly special dessert I love for its ease and elegance. With one simple batter, I get layers of texture and flavor that taste like they took much more effort. Whether I’m making it for a family gathering or just because, this pie always feels like a little slice of magic.