The Best Ever Crustless Coconut Pie โ€“ So Creamy, So Easy!

Crustless Coconut Pie is one of those magical desserts that brings comfort, simplicity, and pure joy in every bite. Known by many namesโ€”including No Crust Coconut Pie, Impossible Coconut Pie, and Crustless Coconut Custard Pieโ€”this easy-to-make treat has earned its place as a beloved recipe in kitchens around the world. Itโ€™s not just about skipping the crust; itโ€™s about capturing that nostalgic flavor with minimal effort and maximum satisfaction.

The first time I stumbled upon this pie, I was searching through handwritten recipes passed down by my grandmother. That was actually the spark that led to the creation of Recipes Tastefulโ€”a place where treasured family dishes are preserved and shared. On our About page, I talk about growing up in a home where food was love, and every recipe had a story. This pie was one of those hidden gemsโ€”uncomplicated, rich, and perfect for any occasion.

What makes this pie truly special is its self-forming layers: as it bakes, the flour settles to create a light, golden base, the custard firms up in the middle, and the coconut rises to the top to add a subtle crisp. No rolling pins, no crust prepโ€”just one bowl, one bake, and pure dessert bliss.

Whether youโ€™re a beginner or a seasoned baker, this Crustless Coconut Custard Pie is about as foolproof as it gets. Itโ€™s quick to make, always a crowd-pleaser, and delivers the creamy texture and coconut flavor that dessert lovers crave.

Ready to whip one up? Letโ€™s dive into the ingredients that make this Impossible Coconut Pie so irresistibly good.

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Crustless Coconut Pie with golden top being served

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The Best Ever Crustless Coconut Pie โ€“ So Creamy, So Easy!


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  • Author: Olivia
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Crustless Coconut Pie is a simple, fuss-free custard dessert brimming with sweet shredded coconut and creamy vanilla flavor. Perfect for coconut lovers, this easy recipe creates its own light crust while baking.


Ingredients

  • ยฝ cup all-purpose flour
  • ยฝ cup sugar
  • ยฝ teaspoon kosher salt
  • 2 cups milk
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups shredded sweetened coconut


Instructions

  1. Preheat the oven to 350ยฐF. Lightly grease a pie plate and set aside.
  2. In a mixing bowl, combine the flour, sugar, and salt. Whisk to blend.
  3. Slowly add the milk, whisking until smooth.
  4. Add the eggs and vanilla extract, then whisk again until fully incorporated.
  5. Stir in the shredded coconut.
  6. Pour the mixture into the prepared pie plate.
  7. Bake for 55โ€“60 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

Notes

  • This pie forms its own light crust while bakingโ€”no crust needed!
  • Let cool slightly before serving for best texture.
  • Great served warm or chilled.
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 302
  • Sugar: 17g
  • Sodium: 212mg
  • Fat: 19g
  • Saturated Fat: 15g
  • Unsaturated Fat: 3g
  • Trans Fat: 1g
  • Carbohydrates: 27g
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 88mg

What Is Crustless Coconut Pie (Noโ€ฏCrust Coconut Pie)?

At its core, Crustless Coconut Pie is a clever blend of convenience and classic dessert flavor. It skips the traditional pie crust altogether, relying instead on a magic combination of ingredients that separate into layers as it bakes. What you get is a soft, custardy interior, a lightly set bottom that acts like a crust, and a toasty coconut topping that brings it all together.

This dessert is often referred to as a No Crust Coconut Pie because, well, thereโ€™s no dough involved. But the genius lies in how the flour and eggs create structure as it cooks, delivering the taste and texture of a layered pieโ€”without any of the fuss.

Origins of Impossible Coconut Pie

So, why โ€œimpossibleโ€? The nickname Impossible Coconut Pie came about because of its uncanny ability to form multiple layers from a single batter. When General Millsโ€™ Bisquick brand featured this type of pie in the 1960s, it was labeled โ€œimpossibleโ€ due to the way it baked: no crust added, yet a crust appears.

The term caught on, and soon this type of recipe made its way into family cookbooks across America. Today, itโ€™s embraced by busy bakers and coconut lovers alike because it delivers all the satisfaction of traditional pie with a fraction of the effort. Itโ€™s no wonder this style of Crustless Coconut Custard Pie continues to trend on recipe blogs and in home kitchens.

Difference Between Coconut Cream Pie vs Crustless Custard Pie

A common question people ask is: Whatโ€™s the difference between coconut cream pie and this Crustless version?

  • Coconut Cream Pie typically includes a pre-baked pie crust filled with a stovetop-cooked coconut custard and topped with whipped cream or meringue. Itโ€™s layered and requires multiple steps, including chilling before serving.
  • In contrast, Crustless Coconut Custard Pie is baked as a whole. All ingredients go in raw, and the oven does the work. The end result is firmer than a pudding-style cream pie and features natural layer separationโ€”custard in the center and golden coconut on top.

So, if youโ€™re craving coconut and donโ€™t want to deal with blind-baking crusts or whipping fillings, the Impossible Coconut Pie is your answer.

Ingredients Breakdown

Crustless Coconut Pie with golden top being served
Classic Crustless Coconut Pie straight from the oven

Before we dive into the steps, hereโ€™s exactly what youโ€™ll need to make your very own Crustless Coconut Pie, aka Impossible Coconut Pie. These pantry staples combine into a delightful dessert that practically forms its own crust as it bakes.

Why Use Self-Rising Flour?

If thereโ€™s one ingredient that quietly works behind the scenes in this pie, itโ€™s the self-rising flour. Unlike all-purpose flour, self-rising flour contains baking powder and salt. This built-in leavening helps create that subtle crust-like layer on the bottom of the Crustless Coconut Custard Pie, while also ensuring the custard isnโ€™t too dense.

Itโ€™s the reason why your No Crust Coconut Pie develops that gentle lift as it bakes. You donโ€™t have to worry about adding extra baking powder or adjusting the saltโ€”itโ€™s all there, perfectly balanced.

Role of Eggs, Sugar & Dairy in Texture

The eggs, milk, and sugar team up to build the luscious, creamy filling that defines this dessert.

  • Eggs act as the binder. When baked, they give the pie its custard-like structure and keep it firm enough to slice cleanly.
  • Milk, especially whole milk, gives the pie its soft, velvety body. You can experiment with alternatives, but nothing beats the richness of whole milk in this recipe.
  • Sugar brings sweetness, of course, but also helps balance the natural saltiness of the butter and the texture of the coconut.

These three work in harmony, giving the Crustless Coconut Pie its smooth consistency while allowing the top to brown beautifully.

Coconut Varieties: Flaked vs Shredded

The real star of this dessert? Coconut. We use flaked coconut because of its light, chewy texture. It disperses evenly through the batter and rises during baking, forming a slightly golden top that adds contrast to the creamy middle.

Now, you can use shredded coconut if thatโ€™s what you have on handโ€”just be aware that sweetened shredded coconut will result in a slightly stickier top and a more pronounced sweetness.

For a toasted flavor, some bakers lightly toast the coconut before mixing it in. This isnโ€™t required, but it can add an extra layer of depth to your Impossible Coconut Pie.

Stepโ€‘byโ€‘Step Recipe Guide

Crustless Coconut Pie with golden top being served

Baking the perfect Crustless Coconut Pie is easier than you might imagine. Thatโ€™s the beauty of what people call the Impossible Coconut Pieโ€”you simply mix everything in one bowl, pour it into a dish, and let the oven do the rest. No crust to prep. No dough to chill. Just quick, easy, delicious results every time.

Preheat, Mix & Bake: Timing and Temperatures

Letโ€™s start with the basics:

Preheat your oven to 325ยฐF (165ยฐC). Make sure itโ€™s fully preheated before your pie goes inโ€”this ensures even cooking and that signature golden top.

Step 1: Mix it all up.
In a large mixing bowl, combine:

  • 4 beaten eggs
  • ยผ cup melted butter
  • ยฝ cup self-rising flour
  • 1 teaspoon vanilla extract
  • 1 ยพ cups white sugar
  • 2 cups of milk
  • 7 ounces of flaked coconut

Whisk until everything is smooth and evenly combined. Donโ€™t worry if it looks a bit runny at this stageโ€”thatโ€™s exactly what you want for a Crustless Coconut Custard Pie.

Step 2: Pour it in.
Lightly grease a 10-inch deep-dish pie plate. Pour the mixture into the dish. It might seem thin, but trust the processโ€”the flour and eggs will work their magic.

Step 3: Bake to perfection.
Place the dish on the center rack and bake for 30 to 40 minutes. Youโ€™re looking for a lightly golden top and a set center. The edges will puff up slightly, and youโ€™ll notice the coconut rising beautifully to form a gentle crust-like surface.

Youโ€™ll know itโ€™s done when a toothpick inserted in the center comes out mostly clean, with a few moist crumbs. Let it cool slightly before slicingโ€”this helps the pie firm up without falling apart.

Tips to Ensure Custard-Like Filling

Getting that dreamy custard consistency in your No Crust Coconut Pie comes down to just a few pro tips:

  • Use whole milk for a richer texture. Low-fat milk works, but your filling wonโ€™t be as creamy.
  • Donโ€™t overbake. The center should still have a slight jiggle when you remove it from the oven. It will continue to set as it cools.
  • Rest before slicing. Give your pie at least 15 minutes after baking to firm up. Warm or chilledโ€”both are delicious, but slicing it too soon can cause the custard to run.

Whether youโ€™re whipping this up for a holiday or a midweek treat, the ease of this Impossible Coconut Pie recipe never fails to impress. The ingredients do all the work for youโ€”separating into distinct layers with no crust required.

In the next section, weโ€™ll explore the fascinating origin story of this pie, what makes it โ€œimpossible,โ€ and how it compares to traditional coconut desserts.

Troubleshooting Common Issues

Even though the Crustless Coconut Pie is considered โ€œimpossibleโ€ to mess up, there are a few common problems that bakers occasionally run into. Letโ€™s clear them up so you can make your No Crust Coconut Pie confidentlyโ€”every single time.

Why Does Coconut Pie Get Watery After Baking?

Crustless Coconut Pie with golden top being served
Classic Crustless Coconut Pie straight from the oven

If your Impossible Coconut Pie turns out watery or separated, here are the usual culprits:

  • Underbaking โ€“ The most common reason is simply pulling the pie out too soon. The center should still jiggle slightly but shouldnโ€™t be wet. Try the toothpick testโ€”it should come out with a few moist crumbs, not raw batter.
  • Incorrect milk type โ€“ Using low-fat milk or plant-based milks with low fat content can prevent the custard from setting properly.
  • Overmixing โ€“ Be gentle when combining ingredients. Overmixing can break down the structure of the batter, affecting how it sets in the oven.

To avoid this issue, stick to whole milk, beat your ingredients until just combined, and allow the pie to cool fully before slicing.

Can You Make a Pie Without a Crust?

Absolutelyโ€”and thatโ€™s what makes this No Crust Coconut Pie so amazing! Traditional pies rely on a separate crust for structure, but this recipe skips it entirely. Thanks to the self-rising flour and eggs, the pie creates its own soft, slightly firm base during baking. You end up with all the pie flavor, minus the hassle of dough rolling or pre-baking.

Why Is It Called Impossible Pie?

The name Impossible Coconut Pie comes from how the batter magically forms three distinct layers as it bakesโ€”despite being poured in as one uniform mix:

  1. A light crust on the bottom
  2. A creamy custard in the middle
  3. A golden coconut topping

It seems โ€œimpossible,โ€ but itโ€™s all about how the ingredients react to heat. The heavier components (flour and eggs) settle, while the lighter ones (milk and coconut) rise, forming that perfect multi-layered pie.

If youโ€™re short on time or intimidated by pastry crusts, this โ€œimpossibleโ€ version is the perfect solution. Itโ€™s ideal for last-minute guests, potlucks, or just satisfying your own sweet tooth.

Variations and Serving Suggestions

The beauty of Crustless Coconut Pie, also called Impossible Coconut Pie or No Crust Coconut Pie, is how easily it adapts to different preferences and dietary needsโ€”without losing its iconic flavor or custardy texture. Whether youโ€™re going for classic comfort or a creative twist, here are some irresistible variations to inspire your next bake.

Gluten-Free and Dairy-Free Options

You donโ€™t have to miss out on Crustless Coconut Custard Pie just because of dietary restrictions. Hereโ€™s how to make it work:

  • Gluten-Free Swap: Use a gluten-free self-rising flour blend. If your mix doesnโ€™t include baking powder, just add ยฝ teaspoon per half cup of flour to maintain that light, crust-like base.
  • Dairy-Free Delight: Sub in full-fat canned coconut milk or almond milk for a dairy-free version. The flavor stays rich, and you might even enhance the coconut vibe.
  • Egg-Free (Vegan Option): Try using flax eggs (1 tbsp ground flaxseed + 3 tbsp water = 1 egg) or a plant-based egg replacer. Keep in mind the texture wonโ€™t be identical, but it will still deliver that sweet coconut satisfaction.

Flavorful Add-Ins and Creative Twists

Give your No Crust Coconut Pie a personal touch by mixing in or topping it with some delicious additions:

  • Citrus Zest: Add a teaspoon of lime or lemon zest to the batter for a tropical punch that balances the sweetness.
  • Crushed Pineapple: Mix in ยฝ cup of well-drained crushed pineapple for a moist and fruity flavor burstโ€”perfect for summer.
  • Mini Chocolate Chips: A handful of dark chocolate chips gives the pie a richer, dessert-forward edge that pairs beautifully with coconut.

Topping Ideas to Elevate Every Slice

Want to dress up your Impossible Coconut Pie for guests or a holiday table? Here are some simple yet stunning topping ideas:

  • Classic Whipped Cream: Light and fluffy, it complements the custard perfectly.
  • Fresh Berries or Tropical Fruits: Think strawberries, raspberries, mango, or kiwi slicesโ€”colorful and refreshing.
  • Toasted Coconut Flakes: Toast extra coconut in a dry skillet and sprinkle on top for added crunch and a nutty aroma.
  • Caramel or Chocolate Drizzle: A light drizzle adds decadence without overwhelming the pieโ€™s natural flavor.

Whether youโ€™re serving this Crustless Coconut Pie warm with a scoop of vanilla ice cream or chilled from the fridge on a summer afternoon, itโ€™s a dessert that always delivers joy.

Conclusion: Celebrate the Crustless Coconut Custard Pie

Whether youโ€™re calling it Crustless Coconut Pie, No Crust Coconut Pie, Impossible Coconut Pie, or Crustless Coconut Custard Pie, one thing is clear: this dessert is a keeper. With one bowl, a few basic ingredients, and no crust fuss, you get a creamy, dreamy, golden-topped pie that hits the spot every time.

Itโ€™s perfect for last-minute entertaining, weekday sweets, or cozy holiday gatherings. Once you try it, itโ€™ll become a regular in your baking rotationโ€”and youโ€™ll love sharing it just as much as eating it.

Love simple, hearty meals like this?ย Follow us onย Facebookย andย Pinterestย for daily kitchen inspiration, cooking tips, and new recipe updates you wonโ€™t want to miss!

FAQโ€™s

What is the difference between coconut cream pie and coconut custard pie?

Coconut cream pie uses a stovetop-cooked filling poured into a baked crust and topped with whipped cream. Crustless Coconut Custard Pie, on the other hand, is baked all at once, forming its layers in the oven without needing a crust or cream topping.

Can I make a pie without a crust?

Yes! This recipe is proof that crust isnโ€™t essential for a delicious pie. The Impossible Coconut Pie forms its own soft, set bottom layer during baking.

Why is it called Impossible Pie?

Itโ€™s called โ€œimpossibleโ€ because of the way it separates into layers as it bakesโ€”without any manual intervention. One batter. Three layers. Total magic.

Why does my coconut cream pie get watery after?

This usually means itโ€™s underbaked or not cooled long enough. Stick to whole milk, bake thoroughly, and let it cool before slicing to avoid a watery outcome.

Is Crustless Coconut Pie freezer-friendly?

Yes! Once fully cooled, you can wrap slices individually and freeze for up to 2 months. Just thaw in the fridge overnight before serving.

Can I make this pie in advance?

Definitely. It actually tastes better the next day once itโ€™s had time to firm up. Store it in the fridge and enjoy chilled or at room temperature.

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