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This delicious Crustless Coconut Custard Pie comes together in just minutes! Mix up the batter in a blender, then bake!

Crustless Coconut Custard Pie

This Crustless Coconut Custard Pie is quite possibly one of the easiest desserts you’ll ever make. And – it’s delicious too of course!

Sometimes called an “Impossible Coconut Custard Pie,” you’ll just mix up a simple six-ingredient batter in a blender. Then, pour the batter into a deep-dish pie plate. Bake until the top and edges are a light golden brown – then allow the pie cool.


Crustless Coconut Custard Pie

As the pie cools, the center settles down into a luscious creamy coconut custard, and the outer golden edges form a golden “crustless” crust. (After making this simple crustless version, I don’t think I’ll make my coconut custard pie any other way!)

Crustless Coconut Custard Pie


Key Ingredients and Substitutions

  • Coconut – Use sweetened, flaked coconut in this recipe. In addition to adding the distinctive coconut flavor in this pie, the coconut also becomes golden brown as it bakes – forming the top and side crusts.
  • Eggs – Every custard pie needs eggs.
  • Self-Rising Flour – The pie gets structure and lift from self-rising flour in the batter. If you don’t have self-rising flour, add 3/4 teaspoon of baking powder and 1/2 teaspoon of salt to a half-cup of all-purpose flour.
  • Butter – Soften a stick (8 tablespoons) of butter ahead of time.
  • Sugar – White granulated sugar sweetens the batter.
  • Half & Half – This is a mix of half whole milk, half light cream – and it’s sold already mixed in U.S. supermarkets. If your market doesn’t carry it, just mix half & half yourself.

Crustless Coconut Custard Pie

How do I make Crustless Coconut Custard Pie?

  1. Combine eggs, self-rising flour, softened butter, sugar and half and half in a blender. Blend on medium speed or the “mix” setting for three minutes.
  2. Add the coconut and mix again for just a few seconds more to combine.
  3. Pour into  a deep dish pie plate. (We used this exact glass Pyrex pie plate.)
  4. Bake in a preheated 350 degree F oven for 40 to 45 minutes. The top should be golden brown and the center soft but not liquidy.
  5. Cool completely until set. Then chill the pie before serving.

Crustless Coconut Custard Pie


Frequently asked questions

  • I don’t have any Self-Rising Flour on hand. Can I use all-purpose flour? Yes. Add 3/4 teaspoon of baking powder and 1/2 teaspoon of salt to a half-cup of all-purpose flour.
  • What is half & half? U.S. supermarkets sell “half & half” which is a mix of half whole milk, half light cream. You can make it yourself for this recipe by mixing 1 cup whole milk and 1 cup light cream together.
  • Can I swap in non-dairy milk? We have only made this recipe as written – if you try other milks, please let us know how the recipe turns out.
  • Can I swap in gluten-free or other flours? We haven’t experimented with other flours, but I suspect the one-to-one gluten free flours will work fine, but you’ll need to add the baking powder and salt noted above.

This post originally appeared on A Family Feast in June 2015. We’ve updated the post but the delicious recipe remains the same.

Adapted from a recipe found on the back of Stop & Shop Brand Tender Flake Coconut package.

You may enjoy these other pie recipes:

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Crustless Coconut Custard Pie

Crustless Coconut Custard Pie

  • Author: A Family Feast
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: dessert, pie
  • Method: baking
  • Cuisine: American


2 cups half-and-half

1 cup granulated sugar

4 large eggs

½ cup self-rising flour

1 stick unsalted butter (8 tablespoons), softened to room temperature

1 1/3 cups flaked coconut (sweetened)


  1. Preheat oven to 350 degrees F.
  2. In a blender, add the half-and-half, sugar, eggs, flour and butter. Cover tightly and blend on the “mix” setting for 3 minutes.
  3. Stop blender and add coconut flakes. Blend again for a few seconds.
  4. Pour the mixture into an ungreased, deep-dish pie plate (ours was 9½-inches).
  5. Bake 40-45 minutes or until golden on top. Remove from the oven and cool before serving. (The pie will be puffy as soon as you take it out of the oven but as it cools, the center will fall, creating a crust-less outer edge.

Keywords: coconut custard pie, crustless coconut custard pie


Crustless Coconut Custard Pie

Crustless Coconut Custard Pie

Crustless Coconut Custard Pie

Crustless Coconut Custard Pie

Crustless Coconut Custard Pie

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  • Brenda wrote:

    I am so excited to try this with gluten free flour and Silk half and half for my hubby! I will share how the subs work. I sure hope they do and he will be one happy man!😘

    • Martha wrote:

      Thanks Brenda – definitely let us know how it works out!

  • Diana wrote:

    May I ask if you buttered the Pyrex pie dish before pouring the mixture in? Just wondering if it sticks in the dish. Thank you!

    • Martha wrote:

      Hi Diana – We did not butter the dish and didn’t have any sticking issues, although you might need to loosen the edge with a knife. Hope that helps!

  • Pearl wrote:

    Can I use hand mixer instead of blender?

    • Martha wrote:

      Sure – the mixer probably won’t pulverize the coconut as much but it should work ok. Just be sure mix on the highest speed.

  • Guy A Lebel wrote:

    can’t wait to taste this !!!…just finished baking a few minutes ago, and it looks GOOD !!!!
    …as i live in Canada, we dont have Half & Half, and did not have the light cream at home, so i used 1 cup and a half , with 1/4 cup of heavy cream.. that seems to work
    Plus did not have self rising flour, so i did what you said , and it worked…. i took a picture , and wished i could send it …so i put on my facebook page … lots of comments !!!
    thanks for this pie !!!

    • Martha wrote:

      You’re very welcome Guy! Hope you enjoy the pie!

  • Cynthia Millikin wrote:

    I made this and found it easy and “coconut-ty”, but it was not coconut cream pie. More like bread pudding without the bread or coconut bars. Next time, I will take the time to make regular coconut cream pie.

    • Martha wrote:

      Sorry you were disappointed Cynthia!

  • Betsy wrote:

    I made this recipe about 50 years ago, and then I lost the recipe. I’ve been looking for it for FIFTY years. Thank you!

    • Martha wrote:

      You’re very welcome Betsy! Hope it’s as good as you remember!!

  • Tracy G wrote:

    Can I use heavy whipping cream instead of half and half?

    • Martha wrote:

      Hi Tracy – You can…although I’d probably dilute the heavy whipping cream with some milk so that it is closer to half and half – which is half milk and light cream.

  • Julie wrote:

    What is half and half?.julie

    • Martha wrote:

      Hi Julie – It’s a 50/50 mix of whole milk and light cream – most supermarkets in the US sell it.

  • Kristi P wrote:

    Can I use milk instead of half and half and all purpose flour instead of self rising? Looks delicious and due to “social distancing”
    I don’t have half and half or self rising flour (I’m not sure I could even find it in the stores right now).

    • Martha wrote:

      Hi Kristi – You can use milk…the pie might be a little less creamy with less fat content in the milk vs half and half, but otherwise it will be fine. For the flour – self-rising flour has baking powder and salt already in i,t so for the half cup of flour in this recipe, you’d need to add 3/4 of a teaspoon and 1/4 teaspoon of fine/table salt to the 1/2 cup of all purpose. Hope that helps!

  • Velma Jacobs wrote:

    This is an excellent recipe. It is like my mother in law.

    • Martha wrote:

      We’re glad you enjoyed the pie Velma!

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