Ingredients (Serves 6–8)
Bisquick baking mix
½ cup
Makes a tender, buttery crust — no flour or measuring needed
Granulated sugar
¾ cup
Sweetness for both crust and filling
Eggs
4 large
Creates the custard base
Milk
2 cups
Whole milk for richness (or half-and-half for extra creaminess)
Flaked coconut
1 cup
The star of the show — sweet, chewy, tropical
Vanilla extract
1 tsp
Enhances flavor and warmth
Butter (softened)
1 tbsp
Adds richness to the crust
✅ Optional: Top with toasted coconut or whipped cream before serving.
🥥 Step-by-Step: How to Make Coconut Custard Pie
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C)
Grease a 9-inch pie dish (glass or ceramic works best)
Step 2: Make the Crust
In a bowl, mix ½ cup Bisquick and 2 tbsp sugar
Add 1 tbsp softened butter and stir until crumbly
Press the mixture evenly into the bottom and up the sides of the pie dish
Bake for 8 minutes — just until set
Remove and let cool slightly.
Step 3: Make the Filling
In a large bowl, whisk together:
4 eggs
¾ cup sugar
2 cups milk
1 tsp vanilla
Stir in 1 cup flaked coconut until well combined
Step 4: Pour & Bake
Pour the filling into the pre-baked crust
Bake for 40–45 minutes, or until the center is just set (a knife should come out clean)
The top will turn golden — that’s the coconut toasting!
Step 5: Cool & Serve
Let the pie cool at room temperature for 1 hour
Refrigerate for 2+ hours to fully set
Slice and serve chilled
Optional: Top with whipped cream and a sprinkle of toasted coconut for extra flair.
🧑🍳 Tips for the Perfect Coconut Custard Pie
Toast the coconut first
Deepens flavor — just bake flakes at 350°F for 5–7 minutes
Don’t overbake
Custard will firm up as it cools — better slightly jiggly than cracked
Use room-temperature eggs and milk
Blends smoother, bakes more evenly
Cover edges with foil
If crust browns too fast
Store in the fridge
Keeps for up to 4 days
Also, this pie freezes well — wrap tightly and freeze for up to 2 months.
🍍 Creative Ways to Customize Your Pie
Add lime zest
For a coconut-lime twist
Mix in crushed pineapple
Tropical flair
Drizzle with caramel
Sweet, gooey contrast
Make it nutty
Add ¼ cup chopped macadamia nuts
Go dairy-free
Use coconut milk and plant-based butter
Even better — serve it with a scoop of vanilla ice cream for coconut pie à la mode.
🍽️ Final Thoughts: Sometimes the Best Desserts Are the Ones That Feel Like a Vacation
We don’t always need elaborate desserts.
Sometimes, all we need is a slice of something creamy, sweet, and full of joy.
This coconut custard pie is exactly that.
It’s not fussy.
It’s not finicky.
It’s just simple, nostalgic, and deeply satisfying.
So next time you’re craving something sweet and tropical…
Don’t reach for the takeout menu.
Reach for the coconut.
Reach for the Bisquick.
Reach for the milk.
Because sometimes, the difference between an ordinary night and a delicious one…
Isn’t in the effort.
It’s in the coconut.
And once you try this?
You’ll wonder why you ever waited.