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a slice of crustless coconut pie and a fork on a plate

Crustless Coconut Pie

This simple crustless coconut pie is also referred to as "Impossible" Coconut Pie made with flaked coconut, eggs, sugar, unbleached flour, coconut oil, and milk.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8
Calories 374kcal
Author Amee


  • 1 cup sugar
  • 4 large eggs
  • ¼ cup butter melted and brought to room temperature
  • ¼ cup extra-virgin organic coconut oil
  • ½ cup unbleached all-purpose flour
  • 1 ½ cups sweetened shredded coconut
  • 2 cups milk 2% or whole milk
  • 1 ½ teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • 1 teaspoon orange zest
  • ¼ teaspoon sea salt


  • Preheat the oven to 350 degrees and spray a 10" glass pie pan with non-stick cooking spray.
  • In a large bowl, whisk the melted (and cooled) butter with the sugar and coconut oil.
  • Add the eggs and beat until smooth (the butter cannot be hot or your eggs will curdle).
  • Add vanilla extract, coconut extract and orange zest.
  • Stir until well blended.
  • Stir in flour, coconut, milk and sea salt.
  • Stir until all ingredients are blended.
  • Pour the mixture into the pie plate.
  • Bake in the lower third of the oven for 50 minutes to 1 hour, until pie is firm to the touch and golden. Watch the pie in the last 10 minutes of baking and if the edges are getting too brown, cover with foil for the remaining cook time.
  • Serve warm or room temperature.


Serving: 1slice | Calories: 374kcal | Carbohydrates: 40g | Protein: 7g | Fat: 21g