Crustless Coconut Pie

Crustless Coconut Pie — Easy, Creamy, and Naturally Delicious!

Craving something sweet but want minimal fuss? This crustless coconut pie is an absolute dream come true! It’s unbelievably easy to whip up, requires no pie crust, and magically forms its own tender crust as it bakes. The rich coconut flavor combined with a creamy, custardy texture makes this pie a standout dessert perfect for any occasion. Whether you’re looking for a simple weeknight treat or an impressive dish for potlucks and family dinners, this pie delivers pure satisfaction with very little effort.

Why You’ll Love This Crustless Coconut Pie

• No crust needed: Saves time and avoids the hassle of making or buying pie crust.
• Rich coconut flavor: Made with shredded sweetened coconut that adds great texture and aroma.
• Simple ingredients: Uses pantry staples you probably already have on hand.
• Versatile serving: Delicious served chilled or at room temperature with whipped cream.
• Family favorite: Great for coconut lovers and anyone who enjoys a creamy, comforting dessert.

Ingredients You’ll Need

• ½ cup all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup (1 stick) unsalted butter, melted
• 2 cups whole milk
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups shredded sweetened coconut
• Pinch of salt

Equipment

• 9-inch pie plate or 8x8-inch baking dish
• Large mixing bowl
• Whisk
• Wire rack for cooling

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Lightly grease your 9-inch pie plate or 8x8-inch baking dish to prevent sticking.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour and granulated sugar until thoroughly combined.

Step 3: Add Wet Ingredients

Add the melted butter, whole milk, eggs, and vanilla extract to the dry mixture. Whisk everything until the batter is smooth and free of lumps.

Step 4: Stir in Coconut and Salt

Fold in the shredded sweetened coconut and a pinch of salt, mixing gently to ensure even distribution throughout the batter.

Step 5: Bake

Pour the batter into your prepared pie plate or baking dish. Bake for 50-60 minutes until the top turns golden brown and a knife inserted in the center comes out clean. The pie will puff during baking and settle as it cools.

Step 6: Cool and Serve

Allow the pie to cool completely on a wire rack so it can set properly. Serve chilled or at room temperature. For extra indulgence, add a dollop of whipped cream on top.

Tips for Success

• Use fresh shredded coconut or good-quality sweetened coconut for the best flavor and texture.
• Don’t skip cooling time — the pie firms up as it cools, making it easier to slice.
• For a lighter version, substitute half of the whole milk with coconut milk for enhanced coconut aroma.
• Try sprinkling toasted coconut flakes on top for extra crunch and presentation.

Serving Suggestions

• Serve alongside fresh tropical fruit like pineapple or mango for a refreshing contrast.
• Pair with a hot cup of coffee or herbal tea for a cozy dessert experience.
• Add a drizzle of caramel or chocolate sauce for extra decadence.

Storage and Make-Ahead Tips

• Store any leftovers covered in the refrigerator for up to 4 days.
• Reheat gently in the oven or enjoy cold straight from the fridge.
• This pie can be made a day ahead — flavors meld beautifully overnight!

Frequently Asked Questions

Q: Can I use unsweetened coconut instead of sweetened?
A: Yes, but you might want to add a little extra sugar to balance the flavor.

Q: Is this pie gluten-free?
A: Not as is — it contains all-purpose flour. Substitute with a gluten-free flour blend to make it gluten-free.

Q: Can I use evaporated milk instead of whole milk?
A: Evaporated milk will make the pie richer but may alter texture slightly.

This crustless coconut pie is proof that you don’t need complicated techniques or fancy ingredients to create a memorable dessert. Its creamy custard base, combined with the tropical sweetness and texture of coconut, makes it a truly comforting and easy crowd-pleaser. Whether for a casual family dinner or a special occasion, this pie is bound to become a new favorite in your recipe collection.

Go ahead — bake this magical crustless coconut pie and enjoy a slice of sweet simplicity!

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Crustless Coconut Pie

Crustless Coconut Pie — Easy, Creamy, and Naturally Delicious!

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Ingredients Equipment Method Notes

Ingredients

  

• ½ cup all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter melted
• 2 cups whole milk
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups shredded sweetened coconut

Equipment

• 9-inch pie plate or 8x8-inch baking dish
• Large mixing bowl
• whisk
• Wire rack for cooling

Method

 

1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie plate or 8x8-inch baking dish.
2. In a large bowl, whisk flour and sugar until combined.
3. Add melted butter, milk, eggs, and vanilla; whisk until smooth.
4. Stir in shredded coconut and salt.
5. Pour batter into prepared dish. Bake 50-60 minutes until golden and set.
6. Cool completely on a wire rack before serving. Optionally, top with whipped cream.

Notes

For extra flavor, substitute half the milk with coconut milk.

Use toasted coconut flakes on top for crunch.

Store leftovers covered in the fridge for up to 4 days.