If you want a delicious pie that takes minutes to make and happen to be a fan of coconut flavor, then my easy coconut custard pie that makes it own crust should definitely appeal to you. The texture may remind you of egg custard with a wonderful chew from grated coconut flakes.
The best part about making my easy coconut custard pie recipe is that it saves steps as well since you don’t need to make a separate pie crust. All that you need is to take out your blender, line up the ingredients to be measured and give your machine a few whirls. Afterwards, you just pour into a well-greased 10″-inch pie pan to bake.
When you finish baking this pie, I do advise to chill it thoroughly before attempting to cut it. Cutting it while it is still warm can cause it to break apart. Refrigerating it slightly helps further firm up this pie for better results when cutting pieces to serve.
I also make a very good coconut cream pie that is delectable with more of a velvety cream filling. I hope that when you’re in the mood to bake that you will also want to try that recipe as well.
Easy Coconut Custard Pie That Makes Its Own Crust
2 cups of milk
1 cup of sugar
4 large eggs
½ cups of flour
6 tablespoons of butter or margarine (not spread)
1 teaspoon of vanilla extract
½ teaspoons of salt
1 cup of grated coconut flakes
Take out your blender and add milk, sugar, eggs, flour, butter, vanilla, and salt. Cover and blend until well mixed (about 15 seconds or so).
Remove the lid and scrape the sides. Now add the coconut and blend for a few seconds more to mix through.
Pour into a well-greased 10-inch pie pan. Bake in a 350-degree oven for about 50 to 55 minutes, depending on how your oven is regulated.
Test with a toothpick, slender knife or a cake tester to see if anything sticks.
Allow to cool and refrigerate before attempting to slice it for the best results.
ENJOY!
- 2 cups of milk
- 1 cup of sugar
- 4 large eggs
- ½ cups of flour
- 6 tablespoons of butter or margarine not spread
- 1 teaspoon of vanilla extract
- ½ teaspoons of salt
- 1 cup of grated coconut flakes
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Take out your blender and add milk, sugar, eggs, flour, butter, vanilla, and salt. Cover and blend until well mixed (about 15 seconds or so).
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Remove the lid and scrape the sides. Now add the coconut and blend for a few seconds more to mix through.
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Pour into a well-greased 10-inch pie pan. Bake in a 350-degree oven for about 50 to 55 minutes, depending on how your oven is regulated.
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Test with a toothpick, slender knife or a cake tester to see if anything sticks.
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Allow to cool and refrigerate before attempting to slice it for the best results.
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ENJOY!
Did you make this recipe?
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Oh my goodness.. this looks good! Thanks for the recipe!
Looking good and tasty
Love Coconut cream pie will make one of these to try /
I love coconut. I’m going to try the recipe. Thanks!
Hello, is it possible to replace the sugar with another sweetener? Also, can Almond flour be used instead?
Thank you in advance.
Author
Hi Sharon,
I honestly don’t know about the sugar or almond flour replacements. I never attempted to substitute either of those for this recipe.
My mom has been making this pie since I was a little girl. I am now 63 years old. She is 92 now. She is disabled and can’t use her left arm due to a stroke about 18 years ago. So, when we want some of this pie for special occasions, she rattles off the recipe and I make it for us. She does it from memory, and I always wondered if it was right. Thank you for sharing it. So simple to make and it is delicious. One of my fondest memories growing up and eating this pie. A great simple custard pie.
Author
Hi Lisa,
I am so happy that I was able to share it with you. I hope that all of you will enjoy it.