If you love the rich, velvety texture of classic custard pie—but crave a little tropical twist—this Coconut Custard Pie is your new favorite dessert.
With just 7 simple ingredients and one pie crust, it bakes up into a silky, coconut-studded filling that’s sweet, nutty, and utterly comforting. It’s the kind of pie that disappears fast at potlucks… and earns recipe requests every time.
Why You’ll Love This Recipe
🥥 Creamy custard + toasted coconut = irresistible texture
⏱️ 10-minute prep, then bake while you relax
💰 Pantry-friendly ingredients—no fancy tools needed
❤️ Old-fashioned charm—tastes like a Southern bakery classic
🌴 Naturally impressive—golden top, fragrant aroma, perfect slice
“It’s not just dessert—it’s a vacation in a pie crust.”
Ingredients You’ll Need
(Serves 8)
1 unbaked 9-inch pie crust (store-bought or homemade)
½ cup Bisquick (or all-purpose flour + 1½ tsp baking powder)
¾ cup granulated sugar
4 large eggs, room temperature
2 cups whole milk (or half-and-half for extra richness)
1 cup flaked sweetened coconut (plus extra for topping)
1 tsp pure vanilla extract
1 tbsp butter, softened (for dotting on top)
💡 Pro Tip: Lightly toast the coconut in a dry skillet for deeper flavor!
Step-by-Step Instructions
1. Prep & Preheat:
