Crustless Coconut Pie – Easy, Creamy, and Packed with Flavor
If you’re searching for a quick and easy dessert that’s rich, comforting, and impossible to resist, this Crustless Coconut Pie is the perfect recipe for you. With simple pantry ingredients and no need to fuss over making a crust, this pie practically makes itself. It forms its own delicate crust while baking, leaving you with a custardy center and a golden coconut topping.
Whether you’re hosting a brunch, craving something sweet after dinner, or simply love coconut, this dessert will become a household favorite.
Why You’ll Love This Pie
- No crust needed – Saves time and effort.
- One-bowl recipe – Easy cleanup, less mess.
- Creamy and chewy texture – Like a cross between a custard and a macaroon.
- Family-friendly – Loved by kids and adults alike.
- Great for any season – Light enough for summer, cozy enough for winter.
Ingredients
Here’s everything you’ll need to make this crustless coconut pie:
- 1 cup shredded coconut (sweetened or unsweetened)
- ½ cup granulated sugar
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- 1 cup whole milk (or substitute with coconut milk for extra flavor)
- 1 teaspoon vanilla extract
- ¼ cup butter, melted and cooled
- Optional toppings: Whipped cream, toasted coconut flakes, or a dusting of powdered sugar
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C). Grease a 9-inch pie dish or a baking dish of similar size. You can also line it with parchment paper if preferred.
2. Combine Dry Ingredients
In a large bowl, stir together the shredded coconut, granulated sugar, flour, baking powder, and salt. Mixing these ingredients well helps distribute everything evenly so there are no dry lumps later.
3. Mix Wet Ingredients
In a separate bowl, whisk the eggs thoroughly. Add in the milk, vanilla extract, and melted (but cooled) butter. Make sure the butter isn’t too hot—this prevents the eggs from curdling.
4. Combine Wet and Dry
Gradually pour the wet mixture into the bowl of dry ingredients. Stir until fully incorporated. The batter will be thin and pourable—don’t worry, it will firm up beautifully as it bakes.
5. Pour and Bake
Pour the batter into your prepared pie dish and smooth the top. Bake in the preheated oven for 45–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
6. Cool and Serve
Allow the pie to cool for at least 15 minutes before slicing. This lets the pie set and enhances the flavor. Serve warm, at room temperature, or chilled—however you prefer!
Serving Ideas
- Top with a swirl of fresh whipped cream for a light, airy touch.
- Sprinkle with toasted coconut flakes to add a subtle crunch.
- Drizzle with a little honey or caramel sauce for extra indulgence.
- Pair with a cup of coffee or hot tea for a cozy dessert moment.
Tips for Success
- Use high-quality coconut for the best flavor—unsweetened for a less sugary version, sweetened for a richer pie.
- Don’t skip the salt—a little salt enhances the sweetness and depth of flavor.
- For a gluten-free version, substitute the flour with almond flour or a gluten-free all-purpose blend.
- Add a twist with a dash of cinnamon, nutmeg, or even lemon zest.
Storage and Freezing
Store leftovers in the refrigerator, covered, for up to 4 days. You can also freeze individual slices wrapped in plastic wrap and foil for up to 2 months. To reheat, simply microwave or warm in a low oven.
Final Thoughts
This Crustless Coconut Pie is the kind of recipe that becomes a tradition. It’s incredibly simple, yet the results are impressive enough to serve guests or bring to a gathering. With its velvety custard center and chewy coconut top, it delivers comfort and elegance in every bite. Whether you’re new to baking or a seasoned home cook, this pie is sure to make you look like a pro.