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Impossible Coconut Custard Pie Recipe | Made with Teff

A light and wholesome twist on the classic Impossible Coconut Custard Pie! This gluten-free version skips the boxed baking mix and refined sugar, using fresh-milled teff flour, maple syrup, and coconut milk for a naturally sweet, nutty flavor. It bakes into perfect layers — a tender crust, silky custard, and golden coconut top, all without needing a separate crust. Simple, nostalgic, and loved by coconut fans everywhere.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Custard Pie, Dairy-Free, Fresh-Milled, Gluten-Free, Impossible Pie, Teff
Servings: 8

Equipment

Ingredients

  • ½ cup 60 g fresh-milled teff flour
  • ½ cup 40 g unsweetened shredded coconut
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons 28 g coconut oil, melted
  • 4 large eggs at room temperature
  • ⅔ cup 160 mL pure maple syrup
  • 1 cup 240 mL full-fat coconut milk (from a can, well mixed)
  • 1 cup 240 mL unsweetened almond milk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie plate or pie pan with coconut oil or use nonstick spray.
  • In a large bowl, whisk together the teff flour, shredded coconut, cinnamon, baking powder, and salt until well combined.
  • In another bowl, beat the large eggs with a hand mixer or electric mixer until smooth. Add the maple syrup, melted coconut oil, coconut milk, almond milk, and vanilla extract. Mix until evenly blended.
  • Pour the wet ingredients into the dry and whisk until smooth. The batter will be thin, this is what helps the pie form its different layers as it bakes.
  • Pour the mixture into the prepared pan. Bake for 40–45 minutes, until the edges are lightly golden brown and the center is just set (it should still jiggle slightly).
  • Turn off the oven and crack the door, allowing the pie to rest for 10 minutes before removing. This gentle cooling helps keep the custard smooth and creamy.
  • Cool to room temperature, then chill for at least 1 hour for a firmer custard texture. Slice and serve as-is or with a light sprinkle of toasted coconut flakes.