Magic Crust Coconut Custard Pie

Magic Crust Coconut Custard Pie

I really enjoy trying new recipes and this one really intrigued me.  This recipe claimed to create its own crust, so I had to try it to see if it was really right.  Well, guess what…it really does!!  I don’t know how it does it, but I claim it is magic (my kids love that)!  Although, one might think that it takes forever and a day to prepare this.  Don’t tell you taste testers this, but it literally took me five minutes to prepare this recipe!  All you need is a blender to throw all of your ingredients in and then blend for a few seconds and you are done!  I would compare the taste of this to a coconut cream pie, especially when it is topped off with whipped cream.  The crust on this is unbelievably good too.  I really do not know how this pie does it!  After the crust, their is a creamy coconut flavored custard layer with a lightly browned top.   This dessert is officially a placeholder in my recipe box!

Have you liked Simply Savvy Recipes on Facebook, Pinterest or Twitter or subscribed to the daily email?  I would just love to keep in touch with all of my wonderful readers and keep you updated on great recipes to try!


Magic Crust Coconut Custard Pie
  • 4 eggs
  • 6 tablespoons butter
  • ½ cup flour
  • 2 cups milk
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • 1 cup coconut, divided
  • whipped cream, optional
  1. Combine the eggs, butter, flour, milk, sugar, vanilla, and ½ cup coconut in a blender and blend for several seconds. Stir in the other ½ cup coconut. Pour into a greased 10" pie pan. Bake at 350F for 50-60 minutes or until lightly browned and set. Serve chilled with whipped cream.
This pie forms its own crust!

Adapted from More With Less by Doris Longacre

This post is linked to The Country Cook, The Gooseberry Patch


  1. says

    HAD to pin this! My sister, best friend and I are coconut cream pie fiends! It’s my turn to make dessert this weekend and this is what I am making. Thanks for posting!!

  2. says

    Love this recipe. It brings back such memories. Loved it every time Mom made it when I was growing up. And now I’ve bookmarked it to make soon. Can’t believe I never noticed it in the More with Less Cookbook!

    • Kristie says

      Thanks so much for stopping by! This is a great tasting and easy to make pie from a great little cookbook :-)

      • Scarlet Tanenger says

        Do you grate your own coconut? The packaged stuff has so many preservatives, additives, and chemicals.

        Thanks as well for substituting butter for margarine. Margarine is toxic and nasty stuff.

        • Kristie says

          I buy organic unsweetened coconut from Azure Standard. I just love it and would never go back to using the sweetened packaged stuff! Yes, I love using butter…nothing better than natural!

  3. Tamanna says

    Thanks for the wonderful recipe. I tried it today and it was perfect. My family loved it and I plan to make this for my friends as well.

    • Kristie says

      When I make this, I use the butter directly from the refrigerator. I also do the same with the eggs. I have not tried them at room temperature. Thanks for the question!

  4. CJ says

    Can I use coconut flour in place of the 1/2 cup regular flour? Would like to bake this but not using regular flour right now.

    • Kristie says

      I have not tried it with coconut flour. I can’t see why you could not use it though. If you do try it, let us know how it turns out.

    • Kristie says

      I have not tried it with a mixer. The original directions say to use a blender. If you use a mixer, let me know how it turns out.

  5. Christina Kalix says

    Thanks for the recipe! Followed this from allfreecasserolerecipes. I will attempt this easy sounding pie and see how it holds up to my hubby’s that he makes around the Christmas holidays. He uses coconut extract not vanilla extract so I will change that part plus sub rice flour for the reg. flour. Can’t wait to try it!

  6. Di says

    Its in the oven as i type. I made it as soon as i saw the post. I used a food processor instead of blender. I might add some choco chips to top at end of baking to give it a macaroon taste

  7. Donna Arnold says

    Just made this tastes so good even warm… I’m not good at waiting till things cool… I had one hiccup I did not get a crust; maybe because I used an immersion hand blender? Other than that I followed everything however the consistency is not bad like a slightly firmer than normal custard also I didn’t have a 10″ pic pan and used a square pyrex pan … very yummy and definitely edible regardless of the lack of crust, looking forward to experimenting in the future.

    • Donna Arnold says

      Whoops after eating a bit more I did find some crust… most likely the pan had much to do with my issue and sampling corners of hot custard didn’t help either

  8. says

    This sounds like a very good recipe. Could you make it without the coconut and add something else instead of the coconut? My husband doesn’t like coconut.

    • Kristie says

      I have not tried it without coconut, but I do not see why you could not try something else. I reminds me of a custard, so you could go off of that for flavor combinations. Let me know if you try something different and how it turns out.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>