Coconut “magic” pie…

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I had been having a natter with others about the “magic” pies that you mix in one bowl and it separates off into individual layers …so I had a hunt on the www and found this one with coconut.

You literally throw in all the ingredients in a bowl, mix, into a pie dish and into the oven…..and it magically forms three layers. 

There’s this really thin almost a pastry base, a custard filling and a coconutty (it is a word…well in my world it is) crust on top.


1 cup plain flour
1 cup caster (icing) sugar
1 cup shredded coconut
4 eggs
3 cups milk
2 teaspoons vanilla extract
Place all the ingredients in a bowl and mix with electric beaters until well combined.  Pour into a greased pie dish and bake for 1 hour at 180 degrees.  Serve warm with cream….or just trough it on it’s own (which is what I did).

  • It’s not suitable for freezing.
  • Don’t reduce the sugar in this recipe – or you will end up with scrambled egg pie!
  • Decorate with grated chocolate and cream if desired
  • For a dairy free version, substitute the milk with rice milk or oat milk (I haven’t tried it).
  • For a gluten free version, substitute the flour with gluten free flour (I haven’t tried this either).

It tastes like a egg custard tart with a bit extra….first time I’ve made it but I really like it…and hubby has eaten almost half since he got in from work.


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