Crustless Coconut Custard Pie

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.

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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!)

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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?

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.

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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

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