Easy Coconut Custard Pie

No-Crust Coconut Custard Pie

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Servings: 8 servings
Yield: 1 pie
Nutrition Facts (per serving)
292 Calories
14g Fat
36g Carbs
7g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 292
% Daily Value*
Total Fat 14g 18%
Saturated Fat 9g 47%
Cholesterol 113mg 38%
Sodium 172mg 7%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 6%
Total Sugars 28g
Protein 7g
Vitamin C 0mg 1%
Calcium 92mg 7%
Iron 1mg 6%
Potassium 189mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Whereas many recipes for coconut custard pie call for a pie crust, this easy recipe relies on the filling to make a firm bottom layer as it bakes, similar to how the biscuit mix in "impossible" pies creates a base. A combination of eggs, sugar, flour, coconut, vanilla, and milk are blended together and baked until puffed and browned. Serve the pie at room temperature or cold with a dollop of whipped cream and garnish with some toasted coconut, if desired.


  • 4 large eggs

  • 3/4 cup granulated sugar

  • 1/2 cup all-purpose flour

  • 1 pinch salt

  • 1 cup sweetened coconut flakes

  • 1 teaspoon pure vanilla extract

  • 4 tablespoons (2 ounces) unsalted butter, melted

  • 2 cups milk

  • 2 cups whipped cream, or whipped topping, optional

  • 1/2 cup coconut flakes, toasted, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Butter a 9- or 10-inch pie plate or spray with nonstick cooking spray. Set the pie plate on a rimmed baking sheet. Heat the oven to 350 F.

  3. In a mixing bowl with an electric mixer, beat the eggs with the sugar until well blended. Add the flour and salt and then beat until smooth. Beat in the coconut and vanilla and then gradually beat in the melted butter. With the mixer on low speed, beat in the milk until well blended.

  4. Pour the coconut mixture into the prepared pie plate. Bake the pie for 50 to 60 minutes, or until browned and set. The pie will be puffed up around the edge at first, but that will subside as it cools.

  5. Serve the pie at room temperature or cold, topped with whipped cream and a sprinkling of toasted coconut, if desired.

  6. Enjoy.


  • Pies made with eggs and milk—custard, pumpkin, chess pies, cream cheese, etc.—must be cooked to at least 160 F.
  • Cover any leftover pie and refrigerate for up to two days.
  • If you prefer the pie to be cold, place it in the refrigerator for an hour or so before serving.

How to Toast Coconut

Put about 1/4 to 1/2 cup of sweetened flaked coconut in a dry skillet over medium heat. Cook, stirring and shaking the pan until the coconut is lightly browned. Remove from the heat and transfer the coconut to a plate so it will stop cooking.

Mini Coconut Custard Pies

If you'd like to turn this pie into individual servings, you can use ramekins (greased) or place the filling into mini graham cracker crusts. Bake at 350 F for 10 to 20 minutes depending on their size.

What's the difference between coconut cream and coconut custard pie?

Although these two pies share some characteristics, they are different from each other. A custard pie filling is baked, while the filling for the coconut cream pie is cooked on the stove and then spooned into the crust. Coconut cream pie is actually creamier than coconut custard, which is denser than the cream variety.