Old‑Fashioned Coconut Custard Pie | Crustless Coconut Dessert
Easy Coconut Custard Pie Recipe
IIf you love simple, nostalgic desserts, this coconut custard pie is a keeper. It’s creamy, lightly sweet, and full of coconut flavor. The best part is how easy it is — everything goes straight into your blender, mixes in under a minute, and bakes into a custard that magically forms its own crust.
This pie works year‑round. Make it for holidays, potlucks, or just because you want pie. Since it’s crustless, you can also divide the batter into smaller dishes for gifting or freezing. If you bake smaller pies, check them early because they finish faster than a full deep‑dish pie.
Check out our other delicious pie recipes.
Why You’ll Love This Coconut Custard Pie
This pie is everything you want in an old‑fashioned farmhouse dessert. It’s creamy, coconut‑packed, and makes its own crust while it bakes. No fuss, no rolling dough, and no extra dishes. You blend, pour, bake, and enjoy. It’s the kind of recipe you keep around because it always works and always tastes like home.
What You’ll Learn
- How a crustless coconut custard pie forms its own crust
- Whether to use sweetened or unsweetened coconut
- How to mix the filling so it bakes evenly
- How to freeze and store custard pies the right way
- The best pie dish size for this recipe
Ingredients
eggs
flour
sugar
butter
vanilla extract
milk
shredded coconut flakes
whipped cream (optional)
How to Make This Coconut Custard Pie
You don’t need a mixing bowl. Add all ingredients to your blender in the order listed and blend for at least one minute. You want a smooth, creamy custard base that’s fully combined but not over‑mixed. Pour into a sprayed deep 9‑inch pie dish and bake for about 45 minutes.
Frequently Asked Questions
Do I Need a Pie Crust?
No. This pie makes its own crust as it bakes. That’s why it’s often called an “impossible pie.” The filling settles into layers, giving you a custard center and a lightly formed crust on the bottom.
Should I Use Sweetened or Unsweetened Coconut?
Sweetened coconut flakes give the classic flavor and texture. If you prefer a less sweet pie, unsweetened flakes work too. Toasted coconut adds extra flavor.
How Do I Mix the Ingredients?
Blend everything together for one minute. The blender gives you a smooth custard and makes cleanup easy.
Why Is This Called an Impossible Pie?
Because the pie forms its own crust without you making one. It’s an old‑fashioned farmhouse recipe that feels a little magical.
Does Coconut Custard Pie Need Refrigeration?
Yes. Let the pie cool completely, then refrigerate. Add toothpicks before covering with plastic wrap so the wrap doesn’t stick to the top.
What Size Pie Plate Works Best?
Use a deep 9‑inch pie dish. A standard 9‑inch pan is too small and will leave you with extra filling. Place the pie dish on a baking sheet to catch any spills.
Can You Freeze Coconut Custard Pie?
Yes, but only after baking. Freezing the raw custard will cause the eggs to separate. This applies to all custard pies.
Crustless Coconut Custard Pie
Ingredients
- 4 eggs
- ½ cup flour
- Âľ cups sugar
- ½ 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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