Magic Coconut Custard Pie with Blender Batter

Why You’ll Love This Recipe

• “Magic” batter separates as it bakes, creating a tender, self-forming crust with a silky custard center.
• All mixed in a blender—no pastry, no stand mixer, minimal dishes.
• Toasty, lightly browned coconut top adds aroma and gentle crunch.
• Perfect make-ahead dessert that slices cleanly and tastes even better chilled.

Grocery List

• Produce: None
• Dairy: Eggs, whole milk, unsalted butter
• Pantry: Granulated sugar, all-purpose flour, kosher salt, vanilla extract, canned coconut milk (full-fat), unsweetened shredded coconut, ground nutmeg (optional)

Full Ingredients

For the Magic Coconut Custard Pie

• 4 large eggs
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (60 g) all-purpose flour
• 1/4 tsp kosher salt
• 2 tsp vanilla extract
• 4 tbsp (56 g) unsalted butter, melted and slightly cooled
• 2 cups (480 ml) whole milk
• 1/2 cup (120 ml) canned coconut milk, full-fat
• 1 cup (about 85 g) unsweetened shredded coconut
• Pinch ground nutmeg (optional)

To Finish

• 2 tbsp unsweetened shredded coconut, for sprinkling on top

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Preheat the oven to 350°F (177°C) with a rack in the center. Lightly grease a standard 9-inch pie plate (ceramic or glass) with butter or nonstick spray. No crust needed—the batter will form its own tender base as it bakes.

Step 2: Blend the custard base

In a blender, add the whole milk, canned coconut milk, eggs, sugar, vanilla, salt, and melted butter. Blend on medium speed for 20–30 seconds until smooth and homogenous.

Step 3: Add flour, then coconut

Add the flour to the blender and blend for 10 seconds just until smooth. Add the 1 cup shredded coconut and pulse 2–3 times to combine. Avoid over-blending here—you want visible bits of coconut for texture and a nice toasty top.

Step 4: Fill and top

Pour the batter into the prepared pie plate. Sprinkle the remaining 2 tablespoons shredded coconut evenly over the surface. If using nutmeg, add a light pinch over the top for warmth and aroma.

Step 5: Bake until just set

Bake for 45–55 minutes, rotating the pie after about 35 minutes for even browning. The top should be golden with a lightly browned coconut crust. The center will be set with a slight jiggle (an instant-read thermometer inserted in the center should read about 175°F/79°C). If the top is browning too quickly, tent loosely with foil during the last 10 minutes.

Step 6: Cool, then chill for clean slices

Transfer the pie to a wire rack and cool for 1 hour. For the cleanest slices and best custard texture, refrigerate uncovered for 30 minutes, then cover and chill an additional 30–90 minutes until fully set and cool to the touch.

Step 7: Slice and serve

Slice with a sharp knife wiped clean between cuts. Serve chilled or at cool room temperature. The pie’s bottom will have formed a tender, custardy “crust,” the middle is silky, and the top is golden and lightly crisp from the coconut.

Pro Tips

• Room-temperature eggs and milk blend more smoothly and help the custard set evenly.
• Add shredded coconut last and pulse gently—over-blending shreds it too fine and mutes the crunchy top.
• Use weight measurements for flour when possible; 60 g prevents a stodgy texture.
• For doneness, look for a slight center wobble; 175°F at the center is a foolproof cue.
• If your oven runs hot, start checking at 40 minutes and tent with foil as needed to prevent over-browning.

Variations

• Citrus-Kissed: Add 1–2 tsp finely grated lime or lemon zest to the blender for a bright, tropical note.
• Gluten-Free: Use a cup-for-cup gluten-free all-purpose blend; if your blend is very starchy, add an extra 1 tbsp to ensure the crust self-forms.
• Dairy-Light: Replace whole milk with unsweetened coconut milk beverage and the butter with melted coconut oil; texture will be slightly firmer and more coconut-forward.

Storage & Make-Ahead

Cool completely, then cover and refrigerate for up to 4 days. For make-ahead, bake up to 24 hours in advance. To refresh a softened top, warm at 300°F (150°C) for 8–10 minutes; cool and re-chill before serving. Freezing is not ideal for custards, but individual slices can be wrapped well and frozen up to 1 month; thaw overnight in the refrigerator (expect a little weeping).

Nutrition (per serving)

Approximate: 360 calories; 21 g fat; 31 g carbohydrates; 7 g protein; 23 g sugars; 2 g fiber; 220 mg sodium.