Magic Crust Coconut Pie

I made this pie a while ago and had to eat it all by myself, lol. I am the only one in this house that loves coconut. The guys don’t know what their missing! What makes this pie “magic” is that while it is baking, the flour does some sort of hocus pocus and turns into a crust! This has a custard-like filling and is chock full of coconut! I think it is best served cold right out of the fridge! If you can’t wait a couple of hours for it to chill, just be sure to let the pie cool completely before serving. If you are a fan of coconut, be sure to give this recipe a try! I wish in my pictures you could see the crust that formed, but sometimes my camera has a mind of it’s own! Hope your weekend was as busy and fantastic as ours!

Printable Recipe: Magic Crust Coconut Pie


  • 4 eggs

  • 1/2 cup self rising flour

  • 2 cups milk

  • 1/4 cup butter or margarine, melted

  • 1 teaspoon vanilla

  • 1 1/2 cups sugar

  • 1 1/2 cups coconut


Preheat oven to 300 degrees. Apply non-stick cooking spray on a glass pie pan or grease glass pie pan with a thin layer of shortening. 

Wisk eggs by hand in a medium-sized bowl. Add in and wisk the self rising flour. Pour in the milk, butter and vanilla. Wisk till well incorporated. Add sugar and guess what, wisk that in too! My sous-chef, Spencer, was very helpful with all the wisking! Using a spatula, fold in coconut. 

Pour into the prepared glass pie pan. Bake for approximately 55-60 minutes until golden brown. Allow to cool completely. Best if placed in fridge for 2-4 hours and served cold.


2 thoughts on “Magic Crust Coconut Pie

  1. Hello! This looks wonderful. Pie crusts are so intimidating and I love coconut! One question: Does it matter if I use toasted, sweetened or unsweetened coconut? Thank you!

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