Impossible Custard Pie

Here’s the magic: blend milk, eggs, flour, and sugar together, pour into a pie plate, and somehow it separates as it bakes into a thin, tender crust on the bottom with creamy custard on top.

Coconut flakes sprinkled over the whole thing toast golden in the oven.

It’s impossible, but it works every single time.

Baking Tips

• Blend briefly: Mix just until smooth (about 1 minute); overblending makes tough crust
• Butter the plate: Grease pie plate well so the bottom crust releases easily
• Knife test for doneness: Insert knife 1 inch from edge (not center); it should come out clean
• Cool before slicing: Custard sets further as it cools; warm pie is too soft to slice neatly

Variations

• Add ½ teaspoon almond extract along with vanilla for tropical twist
• Use sweetened shredded coconut instead of flaked for finer texture
• Stir ½ cup chocolate chips into batter before pouring for chocolate coconut version