Delightful Crustless Coconut Custard Pie
Easy Coconut Custard Pie Recipe
Looking for a simple and delicious coconut dessert for the coconut lovers in your life? This coconut custard pie is creamy and delicious and makes it’s own crust. And a bonus that you mix this together in your blender for an easy clean up. Enjoy a delicious coconut custard dessert with this simple pie recipe.
Bake this coconut custard pie year around for the holidays or just because you want pie. Because this is a crustless pie, you can pour this into smaller portions and bake and give as gifts or freeze and enjoy later. Be sure to check the pies before 45 minutes as smaller pies will bake quicker.
Check out our other delicious pie recipes.
What Ingredients go into the Coconut Pie?
eggs
flour
sugar
butter
vanilla extract
milk
shredded coconut flakes
whipped cream (optional)
Do I Make a Pie Crust Too?
You do not need to mix together a separate pie crust to make this custard pie. As the pie bakes, it comes together so a crust is not required. This delicious crustless pie is simple and so easy to put together. i
Does the Coconut Cream Pie Use Sweet or Unsweetened Coconut?
We used sweetened coconut flakes to make our coconut custard pie. If you prefer a less sweet pie, you can use unsweetened flaked coconut if you prefer. Toasted coconut flakes would add additional flavor too.
How Do I Mix the Ingredients?
You do not need to mix in a bowl. Add all the ingredients in the order listed into your blender and mix together for at least one minute. Make sure your end up with a creamy egg custard filling that is well incorporated just until mixed. You then pour the custard pie mixture into a sprayed deep dish pie dish and bake the pie for 45 minutes.
What Makes This an Impossible Pie?
This is an old fashioned recipe that has been called an impossible coconut custard pie or crazy coconut cream pie. This is because you are not pouring the pie filling into a crust (like you typically do). It comes together while baking and doesn’t require a crust.
Does the Coconut Cream Pie Need to be Refrigerated?
After baking, let the pie cool completely before placing into the refrigerator. We put toothpicks on top and then add plastic wrap to keep the pie from sticking to the plastic wrap.
Proper Sized Pie Plate
You will need a deep 9 inch pie plate for this recipe. Use a baking sheet under your pie plate in case of spills when baking. We have tried a regular 9 inch pie pan and had about 1-2 cups left over that could not fit. Making again, the deep pie dish worked best for this recipe.
Can You Freeze Coconut Custard Pie?
Freeze the pie only after it has been baked. Freezing the pie before the cream egg custard filling is baked, will cause the eggs to separate in the freezer. This is the same for all custard pies.
Impossible Coconut Custard Pie
Ingredients
- 4 eggs
- 1/2 cup flour
- 3/4 cups sugar
- 1/2 cup softened butter
- 1 Tablespoon vanilla extract
- 2 cups milk
- 1 cup shredded coconut flakes sweetened or unsweetened
Instructions
- Preheat oven 350℉.
- In a blender, add the ingredients in the following order, not blending until all the ingredients are added:Eggs, flour, sugar, softened butter, vanilla extract, milk and shredded coconut.
- Blend in the blender on a medium setting for 1 minute and then turn off the blender.
- Spray your deep pie pan with non-stick spray.
- Place the pie pan on the baking sheet.
- Pour the custard into the pie pan and place into the oven.
- Set the timer for 45 minutes and check that the pie is done. Toothpick should come our clean, pie should be raised and a nice brown, not black.
- Remove from the oven when done and allow to cool before serve.
- Pie should be refrigerated before serving, as well as leftovers.
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