If you’re craving something creamy and coconutty, Crustless Coconut Custard Pie is the perfect easy dessert to whip up. It magically forms its own soft base as it bakes—no crust-making required. With minimal prep and a short ingredient list, it’s a nostalgic treat that feels both effortless and elegant.
Every bite is rich, lightly sweet, and loaded with coconut flavor. The shredded coconut floats upward to create a beautiful golden top, while the custard firms into the most irresistible, tender texture below. It’s the kind of recipe you’ll turn to again and again, whether you’re serving guests or just need a weeknight sweet fix.
These kinds of “impossible pies” were all the rage in mid-century kitchens—simple bakes that created crust-like layers on their own. This version ditches the boxed mix and focuses on fresh, whole ingredients, delivering that same retro charm with modern ease.
Serve it chilled, dusted with powdered sugar or a dollop of whipped cream, and let the comfort of coconut shine.
Recipe Yield: 8 servings
INGREDIENTS
½ cup all-purpose flour
1 cup sweetened shredded coconut
4 large eggs
1 ¾ cups whole milk
¾ cup granulated sugar
¼ cup unsalted butter, melted
1 tsp vanilla extract
¼ tsp almond extract (optional)
¼ tsp sea salt
INSTRUCTIONS
1. Preheat the oven:
Preheat your oven to 350°F. Grease a 9-inch pie dish with butter or nonstick spray.
2. Mix the batter:
In a large bowl, whisk together the eggs, milk, melted butter, sugar, vanilla, almond extract (if using), and salt. Add the flour and shredded coconut. Stir well until the mixture is smooth—batter will be thin.
3. Pour and bake:
Pour the mixture into the prepared pie dish. Let it sit for 2 minutes so the coconut naturally rises to the top. Bake for 45–50 minutes, or until golden brown and just set in the center.
4. Cool and chill:
Let the pie cool at room temperature for 1 hour. Then refrigerate for at least 2 hours until fully chilled and firm.
5. Serve:
Serve chilled or at room temperature. Add a dusting of powdered sugar or a spoonful of whipped cream if desired.
Helpful Tips to Perfect This Recipe
- Use Whole Milk for Creaminess: It’s essential for a silky custard in this Crustless Coconut Custard Pie. Low-fat milk may cause the texture to break.
- Don’t Overbake: When the center has a slight jiggle, it’s ready. The pie will continue setting as it cools—this keeps it tender and creamy.
- Toast the Coconut (Optional): For extra flavor and a deeper golden top, toast your coconut lightly before adding it to the batter.
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