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This custard pie is the kind of old-fashioned bake that feels clever, because it sets its own soft base as it cooks. You whisk everything in one bowl, pour it into a dish, and the oven does the rest.

It makes eight slices and uses simple pantry ingredients. The coconut gives it texture and the lemon zest keeps it fresh, so it is sweet without being heavy.

Why You’ll Love It

This one’s a keeper. It’s one bowl, whisk and pour, and it sets its own soft base as it bakes. Simple pantry ingredients, sweet but fresh with the lemon, and it makes eight slices.

The Shortcut That Makes It Work

This pie makes its own crust. The flour sinks as it bakes and sets into a base, so there is no pastry to roll or blind bake. You just whisk it all in one bowl and pour.

Handy Tips

Whisk it until smooth so the custard sets evenly. Line the pie dish so the slices lift out cleanly. It is done when the top is golden and the centre has a gentle wobble. It firms up as it cools. Let it cool before slicing so it holds together.

Make It Your Way

Use a different milk if you like. The pie will set a little differently, but it still works. Leave out the lemon zest, or swap it for orange, for a change. Serve it warm or cold, on its own or with a little cream.

How to Store It

Keep it in an airtight container in the fridge for up to 3 days. It is lovely cold straight from the fridge, or bring it to room temperature first.

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custard pie
Steph de Sousa

Custard Pie

StarStarStarStarStar
5 from 14 votes
Magic Impossible Custard Pie is a fuss-free dessert that creates three layers while baking—rich custard, soft filling, and a golden top. Impressive yet simple.
Print Recipe
prep time Prep Time 10 minutes
setting time Cook Time
 50 minutes
total time Total Time 1 hour
Servings: 8
Course: Recipes
Cuisine: Australian
Calories: 387
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

  • 1 cup sugar
  • 1 cup desiccated coconut
  • 1/2 cup plain flour
  • 1/2 cup melted butter
  • 4 eggs
  • 2 cup milk
  • 1 zest of a lemon

Equipment

Method
 

  1. Mix Magic:
    Start by combining sugar, coconut, flour, melted butter, eggs, lemon zest and milk in a large bowl. Whisk it all together until you have a smooth and luscious mixture.
  2. Prepare to Bake:
    Pour your fab mixture into a lined 25cm pie dish, ready for the magic to happen.
  3. Bake to Perfection:
    Bake in a pre-heated oven at 180°C fan-forced for 50 minutes. You're aiming for that perfect golden top that just screams “eat me”!

Nutrition

Calories: 387kcalCarbohydrates: 40gProtein: 7gFat: 24gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 122mgSodium: 157mgPotassium: 220mgFiber: 2gSugar: 31gVitamin A: 601IUVitamin C: 7mgCalcium: 103mgIron: 1mg

Video

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FAQs

Can I use a different type of milk?

Yes. You can use other milks, though the texture and richness will vary a little. Skim makes it less creamy, and coconut milk leans into the coconut flavour.

How do I store it?

Keep it in an airtight container in the fridge for up to 3 days. It is good cold, or bring it to room temperature first.

Can I serve it warm?

Yes. It is lovely warm or cold, on its own or with a little cream.

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