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
Crustless Coconut Custard Pie
This delicious Crustless Coconut Custard Pie comes together in just minutes! Mix up the batter in a blender, then bake!
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: dessert, pie
- Method: baking
- Cuisine: American
Ingredients
2 cups half-and-half
1 cup granulated sugar
4 large eggs
1/2 cup self-rising flour
1 stick unsalted butter (8 tablespoons), softened to room temperature
1 1/3 cups flaked coconut (sweetened)
Instructions
- 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.
Yum! I halved the recipe and only used heavy cream (all I had) and it turned out delicious. Very simple & happy to not have to fool with making a pie crust!
Thanks Kelly!
I’ve made this several times and it always turns out delicious! My husband is not much of a coconut fan, but loves this pie. The last two times I made it, I sprinkled a handful of mini dark chocolate chips on top right before putting it in the oven. Tastes just like a Mounds bar!
Love this idea Becky – thanks for the suggestion!
Such a simple recipe for such a delicious cream coconut pie. will be using this a lot. My husband’s favorite now.
Thank you Ruth!
I have used this recipe for many years. Only change is 1 tsp of coconut or almond flavoring along with the vanilla. I bake in a Square 8 x 8 pan and cut into squares. It freezes well placed on parchment paper and into zip top freezer bags. (I am widowed and these thaw in no time at all)
Thanks for the suggestions Glenda!
My pie came out with no flavor and was dry.
I’m sorry you were disappointed Kristine – to address the dryness, I’d try baking it for less time (every oven is different and if you used a metal pie plate that could also change the bake time vs the glass dish we used). In terms of the flavor…that could point to the brand of coconut you used.
Do you have to use a blender
You could probably use a mixer at this speed or a food processor.
Best coconut custard pie ever and sooo good. It’s so easy to make.
Thank you Barbie!
I’m sorry I did not like it and I love coconut pie I love coconut anything my daughter didn’t like it either or my granddaughter it needs something but I can’t put my finger on it I know it’s not sweet enough Or something
Sorry you were disappointed Debbie – did you use unsweetened coconut?
I’m not great at pie making but this was so easy and tasted fantastic! What a great recipe!!!
Thank you Cathy – so glad you had success with the recipe!
This sounds delicious! I’m wondering can I use 2 cups of canned coconut milk instead of half & half?
Hi PJ – We’ve never tried that swap so I can’t say for sure how it will change the texture of the pie. Let us know if you try it!