Creamy, comforting, and unexpectedly simple — this Custard Pie is the kind of dessert that feels like a warm hug on a plate. It’s silky custard, a tender crust layer, and a sprinkle of coconut on top that creates a delightful contrast of textures. Fun fact: many homestyle custard pies rose to fame because they used pantry staples and came together quickly on busy weeknights. If you love easy, nostalgic desserts that still impress, this one’s for you.
This recipe stands out because it’s straightforward, fast to prepare, and perfect for family gatherings. Want something a little more playful? Try my twist on handheld treats like Blueberry Pie Bombs for a different kind of pie fun. Whether you’re baking for kids, friends, or a potluck, this Custard Pie delivers consistent, crowd-pleasing results. Let’s get baking with enthusiasm!
What is Custard Pie?
Have you ever wondered why it’s called Custard Pie? Is it the custard that steals the show or the pie that gets all the credit? Custard Pie is basically a simple baked custard set inside a pastry or biscuit-like base, and the name is refreshingly literal. Why might it be called this way — because sometimes the simplest names are the best? Maybe Grandma once said, “the way to a man’s heart is through his stomach,” and he marched right to the table for a slice. Imagine a family around a kitchen table arguing about who gets the last piece — that’s the real origin story. Try this recipe and see what memories it makes.
Why You’ll Love This:
- Creamy, tender custard center with a slightly crisp base creates a perfect texture contrast that’s irresistible.
- It’s budget-friendly: made from pantry staples like Bisquick, eggs, sugar, and milk, so you can whip it up without a special trip to the store.
- Flavorful toppings: the flaked coconut adds a sweet, toasty finish that elevates a simple custard into something memorable.
Compared to richer pies like a pecan or chocolate-loaded dessert, this Custard Pie feels lighter but just as satisfying — a great partner to recipes like the indulgent Brownie Pecan Pie if you’re planning a dessert spread. Give it a try — you’ll be pleasantly surprised at how quickly it becomes a favorite.
How to Make:
Quick Overview
This Custard Pie is easy to mix and bakes into a magically layered dessert: a simple stirred custard that separates into a crust, silky middle, and a coconut-topped finish. The prep is minimal and the result is comforting and elegant. Total time is about 40 minutes including baking.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes
Ingredients
- 1/2 cup Bisquick (measured level)
- 3/4 cup sugar (granulated)
- 4 eggs (large, room temperature)
- 2 cups milk (whole milk preferred for creaminess)
- 1 cup flaked coconut (sweetened or unsweetened, as preferred)
- 1 tsp vanilla (pure vanilla extract)
- 1 Tbsp butter (softened, for greasing pan)
Directions
- Preheat your oven to 400 degrees Fahrenheit and set a rack in the center position.
- Butter a 9-inch pie pan thoroughly with the softened butter so the pie releases easily.
- In a medium mixing bowl, whisk together 1/2 cup Bisquick and 3/4 cup sugar until evenly combined.
- Add 4 eggs to the dry mix, then whisk until smooth and pale.
- Gradually pour in 2 cups milk while whisking to make a thin custard batter. Make sure there are no lumps.
- Stir in 1 cup flaked coconut and 1 tsp vanilla until evenly distributed.
- Pour the mixture into the buttered 9-inch pie pan. The batter will be loose — that’s expected.
- Place the pie pan on a baking sheet to catch any drips and bake in the preheated oven for 25–30 minutes, or until the custard is set and the top is lightly golden. A knife or toothpick inserted into the center should come out mostly clean; a few moist crumbs are okay.
- Remove from oven and let cool on a wire rack. As it cools you’ll notice a magical separation: a delicate crust forms on the bottom, a creamy custard center, and coconut-topped finish.
- Slice and serve warm or at room temperature. Enjoy!
What to Serve With:
- Fresh berries or a simple strawberry sauce to add bright acidity and color.
- A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Coffee, black tea, or a lightly spiced chai to complement the sweet coconut notes.
- A small green salad with citrus vinaigrette if you want to serve this as part of a dessert course after a light meal.
Top Tips for Perfecting:
- Ingredient substitution: Swap whole milk for half-and-half for an even richer custard, or use low-fat milk if you prefer lighter results.
- Timing adjustment: If the top browns too quickly, tent the pie loosely with foil for the last 10 minutes of baking.
- Flavor boost: Add a pinch of nutmeg or a tablespoon of shredded lemon zest to the batter for a subtle aromatic lift.
- Common mistakes: Don’t overbake — the custard will continue to set as it cools. Also, make sure eggs are well whisked to avoid streaks.
- Texture tip: Using room-temperature eggs helps the batter blend smoothly and avoids curdling.
Storing and Reheating Tips:
- Refrigeration: Cover the pie with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to 3–4 days.
- Freezing: You can freeze individual slices wrapped tightly in plastic and foil for up to 1 month. Thaw in the refrigerator overnight.
- Shelf life details: Best enjoyed within two days for optimal texture, though refrigerated slices remain tasty up to four days.
- Reheating: Warm slices in a microwave for 15–25 seconds or reheat in a 300°F oven for about 8–10 minutes until just warmed through. Avoid overheating to preserve the creamy texture.
FAQs
What is the best milk to use for custard pie?
Whole milk gives a richer, creamier texture. You can use half-and-half for an even more luxurious feel, but low-fat milk will work if you prefer lighter results.
Can I use sweetened coconut or unsweetened?
Either works. Sweetened coconut makes the top sweeter and slightly caramelized; unsweetened keeps sweetness milder. Adjust sugar if using sweetened coconut.
Why did my custard crack or weep?
Overbaking or rapid cooling can cause cracking or liquid separation. Bake until just set and allow it to cool slowly at room temperature.
Can I make this dairy-free?
Yes — use a full-fat plant milk such as canned coconut milk or almond milk and an appropriate dairy-free butter to grease the pan. Flavor and texture will vary slightly.
Is Bisquick necessary or can I use flour?
Bisquick helps form the bottom crust layer in this recipe. You can experiment with 1/2 cup all-purpose flour plus 1 tsp baking powder and a pinch of salt as a substitute, but expect a slightly different texture.
Conclusion
This Custard Pie proves that simple ingredients can deliver wonderfully comforting results. It’s easy to prepare, family-friendly, and a lovely way to finish a meal without a lot of fuss. If you enjoy classic custard textures, check out a similar comforting take in this Old Fashioned Silky Creamy Custard Pie for inspiration. For a timeless egg-based favorite, you might also like Grandma’s Egg Custard Pie Recipe. Give this Custard Pie a try, share it with family or friends, and watch it become a new comfort classic.
Custard Pie
Equipment
- Mixing Bowl
- 9-inch pie pan
- Baking Sheet
Ingredients
Ingredients
- 1/2 cup Bisquick measured level
- 3/4 cup Sugar granulated
- 4 large Eggs room temperature
- 2 cups Milk whole milk preferred for creaminess
- 1 cup Flaked Coconut sweetened or unsweetened, as preferred
- 1 tsp Vanilla pure vanilla extract
- 1 Tbsp Butter softened, for greasing pan
Instructions
- Preheat your oven to 400 degrees Fahrenheit and set a rack in the center position.
- Butter a 9-inch pie pan thoroughly with the softened butter so the pie releases easily.
- In a medium mixing bowl, whisk together 1/2 cup Bisquick and 3/4 cup sugar until evenly combined.
- Add 4 eggs to the dry mix, then whisk until smooth and pale.
- Gradually pour in 2 cups milk while whisking to make a thin custard batter. Make sure there are no lumps.
- Stir in 1 cup flaked coconut and 1 tsp vanilla until evenly distributed.
- Pour the mixture into the buttered 9-inch pie pan. The batter will be loose — that’s expected.
- Place the pie pan on a baking sheet to catch any drips and bake in the preheated oven for 25–30 minutes, or until the custard is set and the top is lightly golden.
- Remove from oven and let cool on a wire rack. As it cools you’ll notice a magical separation: a delicate crust forms on the bottom, a creamy custard center, and coconut-topped finish.
- Slice and serve warm or at room temperature. Enjoy!