Are you a coconut lover? What about Egg Custard Pie? If both are flavors that you enjoy, then you must try this Magic Coconut Pie!
My great grandmother was an amazing home cook. We spent many Sundays after church around her table enjoying fried chicken, assorted vegetables and her delicious homemade desserts.
This Magic Coconut Pie is from one of her hand written recipe cards. She called it No Crust Coconut Pie, but I love the magical crust that bakes up without having to prep a pie crust so I use the alias that it goes by, Magic Coconut Pie.
I have reduced the amount of sugar in my great grandmother’s recipe by half as you can see in the photo of her original recipe card. I feel that the pie is sweet enough with one cup of sugar and the sweetened flaked coconut, but if you prefer a really sweet dessert then stick to the original amount of two cups.
There are other recipes on the internet that use Bisquick in place of Self Rising Flour. In a pinch you can substitute Bisquick for flour since it has a similar flavor and texture.
Although Self Rising Flour is called for in this recipe, if you only have All-Purpose Flour you can make your own Self Rising Flour. Just mix in 3/4 of a teaspoon of baking powder and 1/8 tsp. of salt to the 1/2 cup of All-Purpose Flour. Without those additions to the All-Purpose Flour, the pie will be dense and won’t rise up.
This pie forms it’s own crust in the pie pan. It’s not a traditional pie crust, but it has texture and slices well once cooled as you can see from the photos. If you love egg flavored desserts like Egg Custard Pie, Chess Pie, or Flan, then this is an easy dessert that you have to try.
I hope that you’ll try this recipe today and leave a comment below. Also, for daily updates follow @lifeabovethecafe on Instagram, Facebook, and Pinterest using the social media icons found on this page.
Note – the ingredients are enough for 2 pies. I use my 8 or 9 inch glass pie dish and spray it well with cooking spray to prevent sticking. If you’re using a deep dish pie pan to make one pie with all of the ingredients listed above, then you will need to bake the pie for approximately 15 to 20 minutes more.
Preheat oven to 350 degrees Fahrenheit.
Beat the eggs and then add the sugar and mix well. Stir in the rest of the ingredients and pour the mixture into the 2 greased pie dishes. Bake the pies for 35 to 40 minutes. I usually place the pie pans on a cookie sheet to make them easier to move in and out of the oven.
When ready, the pies will be a little jiggly in the center not runny, and the edges will be firm. Remove the finished pies from the oven and allow them to cool before slicing. Store the leftover pies in the refrigerator.
Note, if you prefer less texture in the Magic Crust Coconut Pie, blend the mixture up in a blender to chop the coconut up into fine pieces. Don’t over bake the pies. The pies will be domed when removed from the oven and deflate a little as they cool, this is normal.
This recipe is easily halved if you only want to bake one pie.