Coconut Custard Pie

Coconut Custard Pie

My husband, who teaches mathematics to seventh and eighth graders, asked me to make some pies for his school’s celebration of Pi Day. (In case you are wondering, Pi, (π), is the symbol for the ratio of the circumference of a circle to its diameter. Pi Day is celebrated by math enthusiasts around the world on March 14th. Pi = 3.1415926535…(www.piday.org)).
Two years ago for their celebration, I made some apple pies with the π symbol cut out of the top crust. Last year I made coconut custard pies, and according to my husband, they went like hotcakes. Remembering that they were a hit last year and realizing how simple they are to prepare, I decided to bake the coconut custard pies again for 3-14-11.
This recipe comes from my mother, who has been baking these pies since I was a little girl. They show up at pretty much every holiday get together, from Thanksgiving to Christmas to Easter to even Labor Day. The pie is an “impossible,” meaning that it makes its own crust as it bakes. The base layer is a firm custard, the middle is a soft and creamy custard, and the topping is a nice chewy and golden coconut. My favorite way to eat it is cold with a dollop of whipped cream.

Let the custard mixture settle on the shelf for five minutes before adding coconut.
Sprinkle the top of the custard mixture with a heaping cup of flaked coconut.
golden brown coconut flakes warm from the oven
Coconut Custard Pie
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 2 cups whole milk
  • ¾ cup white sugar
  • ½ cup Bisquik baking mix
  • 4 large eggs
  • ¼ cup butter, softened
  • 1&1/2 teaspoons vanilla extract
  • 1 cup packed flaked coconut
Instructions
  1. Preheat oven to 350 degrees. Grease a 9" pie dish.
  2. Combine everything but coconut in a blender, beginning with the milk and ending with the vanilla. Blend on LOW speed for 3 minutes.
  3. Pour into prepared pie dish. Let mixture settle in dish for 5 minutes. Sprinkle coconut on top.
  4. Bake for 40 minutes, or until center is set.
  5. Let cool on shelf two hours before refrigerating.
Notes
Once cooled, keep refrigerated.
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Comments

  1. This looks delicious!  How could you go wrong with coconut and custard!  Thanks for the nice comments on my Dreamsicle Cookies!  I am your newest follower!

    Carlee,
    ladybirdln.blogspot.com
    Come and enter in my first ever blog giveaway, so exciting!

  2. The texture of this would be so delicious.  I think I can imagine what this one would taste like.  In Australia we have a similar recipe and it’s called “Impossible Pie.” Love it!

  3. looks delicious!

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