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Impossible Coconut Custard Pie

Magic Coconut Custard Pie

angela
A rich and creamy coconut custard pie made with eggs, milk, butter, sugar, flour, vanilla, and shredded coconut, baked until the custard is set and the top is golden brown.
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Cook Time 50 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 4
Calories 620 kcal

Equipment

  • oven
  • large bowl
  • mixing spoon
  • pie crust frozen

Ingredients
  

  • 4 eggs
  • 2 cups milk
  • 1/2 cups butter
  • 3/4 cups sugar
  • 1/2 cups all-purpose flour
  • 1 teaspoons vanilla extract
  • 1/4 teaspoons salt
  • 1 cups shredded coconut

Instructions
 

  • Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the pie evenly.
  • In a large bowl, lightly beat the eggs. Add the cubed butter and sugar, blending until smooth. Mix in the flour, followed by the milk, 1 cup of flaked coconut, and vanilla extract. Stir until well combined.
  • Pour the custard mixture into the frozen pie crust. Sprinkle the remaining 3 tablespoons of flaked coconut on top for added texture and flavor.
  • Bake for 45–50 minutes, or until the custard is set and the top is golden brown. This ensures the pie is cooked through.
  • Let the pie cool for about 1 hour before slicing. Garnish with whipped cream if desired. Serve and enjoy!

Notes

For a more intense coconut flavor, consider using fresh coconut if available.
Keyword coconut custard pie, coconut pie, custard pie, magic coconut pie