This Crustless Coconut Custard Pie is the easiest pie that you can make , ever!
- no pie crust needed, but if you want to go ahead and make one
- Mixer needed. Hand mixer, food processor, stand mixer — forget about them
- One bowl, no more no less. Mix everything in a bowl
- Carefree process, add the ingredients in a bowl without any particular order. More like dump and mix
Originally Called Impossible Cake
The original name of this recipe is Impossible Cake which what actually captured my attention, aside from the fact that there is coconut in here and custard (my weakness). Why was it called Impossible Cake? Probably because it is so impossibly easy to make for a cake that taste so good. I’ve never made a cake this easy, fool proof And it always came out delicious. This cake reminds me of my Magic Custard Cake which basically have a similar idea. This is a Crustless pie, and yet once baked a thin layer of soft crust actually forms at the bottom, then you have the top layer of coconut custard. The thin crust later came from the small amount of flour added to the batter. As the cake baked, the flour settles at the bottom this creating a thin layer of crust. You wouldn’t have guessed that magic happens (or science) as this simple recipe bakes.
Can I Make This With a Crust
Definitely. You can use a regular pie crust, I have a recipe here. Make the pie dough, press it on the pie pan and freeze for at least 30 minutes. This will avoid too much shrinking when you bake it. Cover with aluminum foil and put pie-weight on top. I used dried beans instead. Pre-bake it in a 350F for 20 minutes then remove the pie-weight and aluminum foil and bake for another 10 minutes. Pour the custard and bake for 30 – 35 minutes or until toothpick inserted in the center comes out clean. Pre-baking the pie crust avoids having a soggy crust. Alternatively, if you do not want to do the extra work of pre-baking the crust simply pour the custard and bake as per instructions.
What are the Ingredients for Coconut Custard Pie?
- Egg –
- Coconut Milk – this will give a nice coconut flavor to the pie. If you do not one on hand, you can substitute this with full fat milk.
- Full Fat Milk – I would not recommend using non-dairy milk as you need a good amount of fat to make a custard
- All-Purpose Flour – only small amount of flour is used to make this pie. The all-purpose flour is what makes a think layer of crust once the pie bakes
- Baking Powder – to give the pie a slight lift
- Vanilla Extract
- Desiccated Coconut
How to Make Coconut Custard Pie
Do you want to here the simple answer? Here it goes.
- Mix all the ingredients together
- Pour the mixture in the pie pan
That’s literally all that you have to do to make this pie. I told you, it’s is super easy and I was not joking when I said that. You can do this! Anybody can do this, so give it a try, ok?
- 2 large Eggs, at room temperature
- 1/3 cup granulated White Sugar
- 1/4 cup All Purpose Flour
- 1/4 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 1/4 cup Butter, melted and cooled to room temperature
- 1/4 cup whole (full fat) Milk, at room temperature
- 1/4 cup Coconut Milk, at room temperature
- 1 teaspoons pure Vanilla Extract
- 3/4 cups shredded or flaked unsweetened Dried Coconut
- Full Fat Milk – can be substituted with Coconut Milk
- Vanilla Extract – can be substituted with Coconut Extract
- Preheat your oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick cooking spray, a 8.5 inch pie pan that is about 2 inches (5 cm) deep.
- Mix all Ingredients: Place all the ingredients, except the dried coconut, in a bowl.
- Alternatively, you can use blender or food processor. Process until well combined.
- Pass through a sieve to remove lumps. If you are using food processor or a mixer, you may not need to do this. Lumps forms easily when doing it manually because of the slow mixing.
- Then stir in the coconut.
- Pour the batter into your prepared pie pan and bake for about 40 – 45 minutes or until the top is golden brown and a toothpick inserted into the center of the pie comes out clean. If you gently shake the pan the pie will be set. Remove from oven and place on a wire rack until cool. Can be served warm, at room temperature, or cold. Leftovers can be covered and stored for a day or two. Although you will notice that the coconut topping does soften after being stored
Serves 6 – 8
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