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 isn'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?

It’s called “impossible” because of the way it separates into layers as it bakes—without any manual intervention. One batter. Three layers. Total magic.

Why does my coconut cream pie get watery after?

This usually means it'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 it’s had time to firm up. Store it in the fridge and enjoy chilled or at room temperature.

The Best Ever Crustless Coconut Pie

Name: The Best Ever Crustless Coconut Pie – So Creamy, So Easy!
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: ½ cup all-purpose flour; ½ cup sugar; ½ teaspoon kosher salt; 2 cups milk; 4 eggs; 2 teaspoons vanilla extract; 2 cups shredded sweetened coconut

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

Scale

½ cup all-purpose flour
½ cup sugar
½ teaspoon kosher salt
2 cups milk
4 eggs
2 teaspoons vanilla extract
2 cups shredded sweetened coconut

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Instructions

Preheat the oven to 350°F. Lightly grease a pie plate and set aside.
In a mixing bowl, combine the flour, sugar, and salt. Whisk to blend.
Slowly add the milk, whisking until smooth.
Add the eggs and vanilla extract, then whisk again until fully incorporated.
Stir in the shredded coconut.
Pour the mixture into the prepared pie plate.
Bake for 55–60 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 baking—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