Custard Pie
Creamy, comforting, and unexpectedly simple — this Custard Pie is the kind of dessert that feels like a warm hug on a plate.
Servings: 8 servings
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!
Notes
Store in the refrigerator for up to 3–4 days. Best enjoyed within two days for optimal texture.