Do you like coconut? Do you like custard? If so, then you are going to love this incredibly super duper Easy Coconut Custard Pie (with Gluten Free Option)!
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Tonight I had a craving for custard and coconut so I whipped up this fantastic concoction in a matter of just a few minutes. The whole house smelled DELICIOUS! When my husband came home from work and walked through the door he said, “I don’t know what you are cooking but I want a double serving!”
This yummy, sweet desert is just perfect to serve at a dinner party and it keeps well for several days in the refrigerator.
I have had this in my recipe arsenal for years and I am always impressed with how quick it is to whip this recipe up. Simply plop a few ingredients in your blender, blend for 3 minutes, pour into a pie pan, bake for 40 minutes and viola… you now have an amazing Coconut Custard Pie! This recipe is so easy to make and it is delicious served either warm or cold.
This recipe also works well if you would like to divide the batter into individual custard cups and for the perfect finishing touch, sprinkle the top with ground nutmeg.
To make this recipe gluten free, simply substitute gluten free baking mix in place of a regular baking mix. In my recipe, I used King Arthur’s Gluten Free Baking Mix and rice milk in place of regular milk. I also placed an additional baking sheet under my pie pan, just in case this yummy mixture bubbled over the edge a little.
Additional options: sprinkle a few mini chocolate chips on top, finely chopped pecans, walnuts or toasted almonds, a pinch of cinnamon, holiday candy sprinkles, or toffee candy bits.
- 2 cups whole milk
- 1/4 cup salted butter
- 4 eggs, slightly beaten
- 1/2 cup baking mix (*gluten-free version: use gluten free all purpose baking mix)
- 1 1/2 tsp vanilla extract (*gluten-free version: use gluten free vanilla extract)
- 3/4 cup granulated sugar
- 1 1/4 cup flaked coconut
Preheat oven to 350 degrees F. Place all of the ingredients (except the coconut) into a blender. Blend on medium speed until all ingredients are well blended. Stir in coconut. Pour into a greased 10″ glass pie dish. Bake for 50 – 60 minutes, or until center is set. Remove from oven and allow pie to cool. Serve. Refrigerate leftovers.
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