July 14, 2023
by Kirbie
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This easy coconut custard pie only needs one batter that magically separates into three layers when it bakes. You don’t even need to make a pie crust. There is a sweet coconut layer on top, a creamy custard in the middle, and a crust at the bottom. It is a quick and easy dessert to make for gatherings.
This old-fashioned pie recipe is one of my favorite recipes to make in the summer. The batter takes less than five minutes to prepare and then it’s ready to go in the oven to bake. Unlike most pies, you don’t need to make a separate pie crust or even use store-bought pie crust. Instead, when the batter is done baking, you will have a pie that already has a crust.
Ingredients
- Shredded Coconut
- Flour
- Sugar
- Eggs
- Milk
Shredded Coconut: You can use shredded or flaked coconut. Don’t use finely shredded coconut because the fine shreds will blend into the other layers of the pie. I also have a version of this pie without coconut.
Flour: This recipe uses regular all purpose flour.
Sugar: The pie is sweetened with regular granular white sugar.
Eggs: Eggs are used to create the custard layer of the pie.
Milk: I used low fat milk to make this cake. The large amount of milk used helps the pie separate into layers as it bakes and is blended with eggs and sugar to create the custard.
How to Make Impossible Coconut Pie
Add all ingredients into a blend and blend for just a few seconds until eggs are fully beaten. Pour the batter into your prepared pie pan and then place it into the oven to bake.
Let the pie chill in the fridge for a few hours so that the flavors fully develop. I like making this the night before I plan on serving it so that the pie can sit overnight. You can also garnish and decorate the surface before serving.
More Easy Pie Recipes
- 4 Ingredient No Bake Lemon Blueberry Pie
- 3 Ingredient No Bake Lemon Pie
- 3 Ingredient No Bake Chocolate Pie
5 Ingredient Impossible Coconut Pie
Servings: 10 slices
Prep Time: 5 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 50 minutes minutes
Course: Dessert
Cuisine: American
This coconut custard pie uses one easy batter that magically separates into three layers when it bakes. No need to make a separate pie crust!
5 from 3 votes
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Ingredients
- 4 large eggs
- 3/4 cup (148 g) granular white sugar
- 1/2 cup (64 g) all purpose flour
- 2 cups (473 ml) low fat milk
- 3/4 cup (65 g) shredded or flaked sweetened coconut
Instructions
Preheat oven to 350°F (177°C). Grease the interior of a 9-inch pie pan (see note) with cooking oil spray. Add eggs, sugar, flour, milk and coconut into a blender (in the order listed). Layering the ingredients this way makes it best for blending quickly. Blend on high speed until eggs are fully beaten and mixed in. This should only take about 5 seconds on high speed in a powerful blender. Be careful not to blend too long because it will shred the coconut too much. Pour batter into prepared pie pan.
Bake for about 45-55 minutes or until toothpick inserted comes out clean and top is golden brown. The pie will also start to pull away from the sides. Let pie cool to room temperature. The pie will deflate a little as it cools. Place pie into fridge for several hours or overnight to chill and to let the flavors fully develop. You can garnish or decorate the pie with powdered sugar, whipped cream or more shredded coconut before serving.
Notes
- Make sure to use a regular or deep 9-inch pie pan (at least 1.5 inches in height). Do not use a shallow pan because the batter will overflow during baking.
- This pie does not have a traditional pie crust. It does have a firmer bottom layer that is like a crust, but it won't be as thick or sturdy as regular pie crust.
- I used Baker's angel flaked sweetened coconut.
- I used 1% low fat milk.
- The pie in the pictures is decorated with piped fresh whipped cream and toasted finely shredded coconut.
- Estimated nutrition does not include pie decoration.
Nutrition
Serving: 1slice, Calories: 159kcal, Carbohydrates: 24g, Protein: 5g, Fat: 5g, Saturated Fat: 3g, Sodium: 70mg, Fiber: 1g, Sugar: 19g, NET CARBS: 23
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
Posted in: Pies, Recipes
20 Comments // Leave a Comment »
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20 comments on “5 Ingredient Impossible Coconut Pie (No Butter or Oil)”
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Pam S. — July 24, 2023 @ 12:05 pm Reply
My husband is Diabetic so I modified the recipe making it with artificial sweetener and Unsweetened coconut. The first pie was delicious. My husband has a sweet tooth and I love, love coconut. So I doubled the sweetener and the coconut. It’s delicious warm or cold and lite in the calories. I can eat as much as I like. Thanks so much!
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Kirbie — August 1, 2023 @ 5:58 am Reply
Thank you for sharing!
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Diane Hughes — July 23, 2023 @ 5:25 am Reply
This pie is fabulous. Very easy to make when you need something yummy. It really does need to chill but that’s the only draw back I have about it.
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Kirbie — August 1, 2023 @ 5:58 am Reply
I’m so glad you liked it!
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Catalina — July 16, 2023 @ 12:45 pm Reply
I made some healthy changes, and it turned out great. Whole wheat flour instead of white, 1/4 cup sugar and 6 drops of liquid stevia instead of 3/4 cup sugar, unsweetened coconut instead of sweetened, microwaved on 50% power for 6 minutes (it’s too hot for the oven). I’ll make this again.
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Kirbie — August 1, 2023 @ 5:59 am Reply
thanks for sharing your changes!
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Jamie marenco — July 15, 2023 @ 10:44 am Reply
You are a magician
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Kirbie's Cravings Team — August 4, 2023 @ 8:27 am Reply
Thank you!
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Diane Pierri — July 15, 2023 @ 10:01 am Reply
I love love love all your recipes!
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Kirbie's Cravings Team — August 4, 2023 @ 8:27 am Reply
That means so much! Thank you!
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Gina Pidoto — July 14, 2023 @ 5:44 pm Reply
Hello. I only have an immersion blender and a food processor. Which would you suggest to use?
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Kirbie — August 1, 2023 @ 5:59 am Reply
you can use your food processor
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RITA HUGHES — July 14, 2023 @ 12:05 pm Reply
IMPOSSIBLE COCONUT PIE RECIPE
WILL THIS RECIPE WORK USING A MILK SUBSTITUTE e.g., SOY MILK, ALMOND OR COCONUT MILK, ETC.?
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Kirbie's Cravings Team — August 4, 2023 @ 8:28 am Reply
Sorry, but we’re not sure. We’ve only tested it with low fat milk.
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Sara — July 14, 2023 @ 10:59 am Reply
This looks so good and tasty! For the lactose intolerant – Will it work with Almond milk?
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Kirbie — August 1, 2023 @ 6:00 am Reply
I think so but I haven’t tested it
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Jane — July 14, 2023 @ 10:31 am Reply
Hi- do you have to use low fat milk or can I use whole millk or even half and half?
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Kirbie's Cravings Team — August 4, 2023 @ 8:29 am Reply
Yes, it will just be a lot richer.
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Corinna — July 14, 2023 @ 9:39 am Reply
Thanks for the recipe! I’m excited to try it but would like to try with a plant milk. Any suggestions? I think maybe some gelatin added may help with lack of protein in the plant milk.
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Kirbie's Cravings Team — August 4, 2023 @ 8:29 am Reply
Sorry, but we’re not sure how that will work.
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