How to Make Coconut Custard Pie — Creamy, Dreamy, and Packed with Tropical Flavor!

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: