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Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 6 to 8 Servings

A big thanks to my dear friend, Anita, for this spectacular recipe! This Coconut Custard Pie is a must-try! Oh, man, you are so in for a treat! I am so glad that I gave this one a try because I never would have tasted perfection! With this very minimal set of ingredients, you will surely have the best pie ever! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Feel free to add more ingredients and tweak this recipe to your liking. That is highly recommended! Anyway, enough with the long introduction. It is time to go to your kitchen and start prepping. Am I right? Have a blessed day, friends, and I hope you are all well today. Don’t forget to share this recipe with your loved ones as well. Enjoy!



1/2 cup Bisquick or gluten-free Bisquick one cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter.

3/4 cup sugar

4 Eggs

2 cups milk

1 cup coconut, flaked

1 teaspoon vanilla

1 tablespoon butter, softened


In a mixing bowl, add all the ingredients and beat until well combined.

Brush melted butter in a 9-inch pie pan.

Transfer the batter into the prepared pan and spread it evenly.

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Place it inside the preheated oven and bake for about 30 minutes or until done.

Remove from the oven and allow it to cool at room temperature for a few minutes.

Serve and enjoy!


PIN THIS RECIPE to any of your relevant boards if you want to make it later...