Custard Brunch Pie

The original name of this pie is “Impossible Blender Pie.” I opted to change it to Custard Brunch Pie because I think it would be best suited to serve at brunch. It’s not a traditional pie, as it doesn’t have a traditional crust and has a strong egg/custard flavor. Thus, (I believe) it should be served at brunch. This is literally the easiest ‘pie’ you’ll ever make.


  • 4 eggs
  • 1 c. sugar
  • ¼ c. butter, room temperature
  • ½ c. flour
  • ¼ tsp. salt
  • ½ tsp. baking powder
  • 2 c. milk
  • 1 c. shredded coconut
  • 1 tsp. vanilla extract
  • ⅛ tsp. ground nutmeg (can sub cinnamon)


  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a blender. Blend until all ingredients are well-blended. Pour mixture into a 10-inch, slightly greased pie pan. Bake in preheated oven 1 hour.
  3. Pie may be eaten warm, but refrigerate any leftovers.

Tastes GREAT right out of the oven topped with caramel whiskey sauce.

Recipe rating: 

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