Close up photo of a slice of coconut custard pie with a pie dish in the background.
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5 from 1 vote

Coconut Custard Pie

Coconut Custard Pie is full of sweet custard, flaky coconut, and tastes like a macaroon in pie form. It's a light and delicate treat that is sure to become a dessert staple.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American, French
Keyword: Coconut pie, coconut custard pie, custard pie, no crust coconut pie, crustless pie, coconut crustless pie
Servings: 16 Servings
Calories: 217kcal
Author: Berly's Kitchen


  • 4 Large Eggs
  • 1 3/4 Cups Granulated Sugar
  • 2 Cups Whole Milk
  • 1/2 Cup Self-Rising Flour
  • 1/4 Cup Butter (melted and cooled)
  • 1 Teaspoon Vanilla Extract
  • 7 Ounces Sweetened Coconut Flakes


  • Preheat oven to 350 degrees. Grease and flour two 9-inch pie dishes.
  • In a large mixing bowl, use a hand mixer (or stand mixer) to combine eggs, sugar, milk, flour, butter, and vanilla.
  • Fold in the coconut flakes.
  • Pour the mixture evenly into the two pie dishes.
  • Place the pies into the oven and bake for 35-40 minutes or until the tops are golden brown.
  • Remove from the oven and allow to cool completely before serving. 
  • Store covered in the refrigerator for up to 3 days or in the freezer for up to 6 months. 



*A gluten-free flour blend may be substituted for the self-rising flour. In addition, you'll need to add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. We have not attempted the recipe with any other substitutions. 


Calories: 217kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 91mg | Potassium: 106mg | Fiber: 1g | Sugar: 28g | Vitamin A: 205IU | Calcium: 44mg | Iron: 0.5mg
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