Crustless Coconut Pie

Here’s a Crustless Coconut Pie recipe — sometimes called an “Impossible Pie” — because it magically forms its own soft crust while baking! It’s rich, custardy, and filled with coconut flavor, yet incredibly easy to make — just mix, pour, and bake.

🥥 Crustless Coconut Pie (Impossible Coconut Pie)

🍽️ Makes: 1 (9-inch) pie

⏱️ Total Time: ~1 hour

👩‍🍳 Difficulty: Super easy

🧂 Ingredients:

½ cup (1 stick) unsalted butter, melted
¾ cup granulated sugar
2 large eggs
½ cup all-purpose flour
1¾ cups milk
1½ tsp vanilla extract
1 cup sweetened shredded coconut
Optional: ¼ tsp salt

🔪 Instructions:

Preheat oven to 350°F (175°C). Grease a 9-inch pie plate or baking dish.
Mix ingredients:
- In a large bowl, whisk together melted butter, sugar, eggs, flour, milk, vanilla, and salt (if using) until smooth.
- Stir in the shredded coconut.
Pour into pie dish and let sit a few minutes — the coconut will naturally rise a bit toward the top as it bakes, forming a soft “crust.”
Bake for 45–50 minutes, or until golden brown and a knife inserted near the center comes out clean.
Cool completely on a wire rack before slicing. Serve chilled or at room temperature.

📝 Tips & Variations:

Use coconut milk (in place of part of the milk) for extra coconut flavor.
Add a splash of almond extract for a nutty twist.
Top with whipped cream, berries, or a light dusting of powdered sugar.
Gluten-free? Sub all-purpose flour with a 1:1 gluten-free blend.

This pie keeps well in the fridge for up to 3 days. It’s a crowd-pleaser that tastes like a tropical vacation in a slice! Let me know if you want a keto, dairy-free, or chocolate coconut version.