This easy coconut custard pie only needs one batter that magically separates into three layers. You don’t even need a crust. There is a sweet coconut layer, a creamy custard,, and a crust at the bottom. It is a quick and easy dessert to make for gatherings.
Preheat oven and grease the interior of a 9-inch pie pan with cooking oil spray. Add eggs, sugar, flour, milk and coconut into a blender (in the order listed).
Blend on high speed until eggs are fully beaten and mixed in. Be careful not to blend too long because it will shred the coconut too much. Pour batter into the prepared pie pan.
ENJOY!
Bake for about 45-55 minutes. Let it cool to room temperature. It will deflate a little. Cool in the fridge for several hours or overnight to chill and to let the flavors fully develop.
* Make sure to use a regular or deep 9-inch pie pan. * The pictured pie is decorated with piped fresh whipped cream and toasted finely shredded coconut.
This pie is fabulous. Very easy to make when you need something yummy. Diane