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This delicious Crustless Coconut Custard Pie comes together in just minutes! Mix up the batter in a blender, then bake!
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.
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!)
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.
How do I make Crustless Coconut Custard Pie?
- 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.
- Add the coconut and mix again for just a few seconds more to combine.
- Pour into a deep dish pie plate. (We used this exact glass Pyrex pie plate.)
- 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.
- Cool completely until set. Then chill the pie before serving.
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:
- Strawberry Rhubarb Pie
- No-Bake Eggnog Cream Pie
- Innkeeper’s Pie
- Lemon Meringue Pie
- Chocolate Cream Pie
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)
- Preheat oven to 350 degrees F.
- In a blender, add the half-and-half, sugar, eggs, flour and butter. Cover tightly and blend on the “mix” setting for 3 minutes.
- Stop blender and add coconut flakes. Blend again for a few seconds.
- Pour the mixture into an ungreased, deep-dish pie plate (ours was 9½-inches).
- 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.
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