Try this version of Impossible Coconut Custard Pie for a quick afternoon dessert – or my favorite, for breakfast!
When I think of quick and easy desserts that are actually healthy, it’s a short list. It seems like a lot of simple desserts are not healthy at all.
A can of this, a box of that – and a ton of preservatives later, you have your easy peasy dump cake, or cake mix cookies…the list goes on.
Not that every treat has to be a healthy one, of course. We enjoy a variety of food and are thankful for it all.
But I do like to figure out ways to make from-scratch desserts (and food in general) that are made with real, good-for-you ingredients.
That’s really what I believe “healthy” eating is: simple ingredients made from real food, prepared well.
Nostalgic, crustless custard pie
Impossible coconut custard pie is an old recipe that I came across several years ago. It was similar to one that both of my grandmas used to make, without the coconut. It’s called “Impossible” because it makes it own crust as it bakes.
If you wanted an easy pie to serve to guests, this was the ticket for at least a few generations past. I’ve read that it is believed to be an old Amish recipe.
My grandma still makes her Impossible Pie often and serves it with coffee when she visits with her ladies group on Thursdays. I took this Coconut version to a friend’s house recently and had to smile thinking my grandma probably had the same thing in the oven that week, and would enjoy it with her friends, too.
How to make impossible custard pie (and variations)
Impossible coconut custard pie is so very possible that even your elementary school kiddo can make it. 🙂
All you need are a few basic ingredients, and either a blender or an electric mixer. I use my stand mixer because it’s easier to clean than the blender!
If you’re using dairy milk, you want to use Whole milk for the fat content. Full-fat milk generally makes desserts richer and gives them a better texture.
You could substitute unsweetened coconut milk if you need to avoid dairy. In place of the butter, you could use extra light olive oil and a pinch of salt, or even unsweetened applesauce.
In place of the cane sugar, you can use maple syrup if you prefer. Anywhere from 1/3 cup to 1/2 cup would work, depending on your preference for sweetness.
I’ve also substituted oat flour before for the wheat flour a few times, in order to make this gluten-free. You can run gluten-free oats through a blender to make your own easy oat flour if needed.
Azure Standard is one option for certified gluten free oats and oat flour. They likely have a local “drop” location in your area. I buy my unsweetened coconut flakes and Four Fold vanilla extract from Azure. They also have wonderful organic cane sugar if you are looking for a good source in bulk.
*Note: You’ll know when the pie is done when it “sets” in the middle. It shouldn’t be gooey, but just firm enough that the eggs are cooked through (kind of like a quiche).
Print or save the full recipe card below for step-by-step instructions!
- 2 and 1/4 cups whole milk (or unsweetened coconut milk)
- 1 and 1/4 cup unsweetened coconut flakes (reserve 1/4 cup for topping)
- 4 large eggs
- 1 and 1/2 teaspoons pure vanilla extract
- 3/4 cup soft white wheat flour (freshly milled). *see notes for substitutions
- 6 Tablespoons melted butter (salted)
- 3/4 cup cane sugar *see notes for substitutions
- 1/4 teaspoon ground nutmeg (for topping)
- 1 teaspoon ground cinnamon (reserve 1/2 teaspoon for topping)
- Preheat oven to 350 degrees F. Grease and lightly flour a deep-dish pie pan.
- In a large mixing bowl OR a blender, add the milk, unsweetened coconut flakes, eggs, vanilla, flour, melted butter, sugar, and 1/2 teaspoon of the cinnamon.
- Blend until well combined in the blender, or mix with an electric blender or stand mixer.
- Pour mixture into prepared pie dish. Bake at 350 F for 30 minutes. Sprinkle the top with the remaining 1/4 cup of coconut flakes, 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg.
- Bake for another 15 minutes or until the center is "set" and slightly firm- not gooey. Similar to a quiche texture.
- Let cool and set for another 15 minutes; serve warm and enjoy!
- Refrigerate leftover pie and reheat in microwave to serve.
*For a gluten-free pie, substitute 1/2 cup of certified gluten-free oat flour for the soft white wheat flour. If using oat flour, decrease the milk or coconut milk to 2 cups.
*You can also substitute 1/2 cup of all-purpose flour in place of the soft white wheat flour. Then, decrease the milk or coconut milk to 2 cups.
*You can substitute 1/3 to 1/2 cup maple syrup in place of the cane sugar according to your preference for sweetness.
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