Crustless Coconut Pie – This easy, one‑bowl dessert creates its own light crust while baking, giving you all the coconut pie flavor with minimal effort—and it’s absolutely delightful! Subscribe to my email list for more feel‑good recipes.
Overview of Recipe Content
What is this recipe?
A creamy, custardy pie bursting with sweet coconut flavor, yet crustless for easy prep. Perfect for dessert after dinner, sharing at potlucks, or treating yourself on cozy nights in.
Why you’ll love it
- One‑bowl simplicity—fewer dishes, less stress.
- No rolling crust—sweet shortcut without sacrificing taste.
- Light, airy coconut texture with a golden edge.
What it tastes like
Think coconut custard meets flakey toasted edges—rich, sweet, tender, with a subtle chew from the coconut.
Health & Seasonal Relevance
Not heavy on fats, and fits seasonal gatherings like summer BBQs or tropical-themed parties.
Ingredients
- ½ cup all‑purpose flour
- 1½ cups granulated sugar
- ½ cup (1 stick) unsalted butter, melted
- 2 cups whole milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut
- Pinch of salt
Tools Needed
- 9‑inch pie dish or baking pan
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Oven
Substitutions & Additions
- Use almond or gluten-free flour for dietary swaps.
- Try coconut milk for an extra coconut hit.
- Add lime zest or rum extract for a tropical twist.
How to Make Crustless Coconut Pie
- Preheat & Prep
Preheat oven to 350°F (175°C). Grease a 9″ pie dish and set aside. - Mix Dry Ingredients
In your bowl, whisk together flour, sugar, and salt—nice and even. - Add Wet Ingredients
Pour in melted butter slowly, whisking until smooth. Add milk, eggs, and vanilla—keep whisking until silky. - Fold in Coconut
Gently stir in shredded coconut, ensuring it’s evenly distributed in the custard mix. - Bake
Pour into prepared dish and bake 45–55 minutes, until the center jiggles slightly and edges turn golden brown. - Cool & Set
Let it cool 15 minutes for easier slicing. Enjoy warm or room temp—a slice of comfort!
I promise you’ll be kicking yourself for not making this sooner!
What to Serve with Crustless Coconut Pie
- A scoop of vanilla bean ice cream
- Fresh berries (mango, pineapple)
- Strong coffee or iced tea
- Toasted coconut on top for extra crunch and show
Tips for Making It Perfect
- Don’t overbake—a slight jiggle means creamy filling.
- Let it cool—the center firms gently as it rests.
- Prep ahead—mix the night before and bake when guests arrive.
Storage Instructions
- Refrigerate slices in an airtight container for up to 4 days.
- Freeze slices for up to 2 months—thaw in fridge overnight.
- Reheat gently in a low oven (300°F/150°C) for 10 minutes to restore softness.
General Information
Crustless coconut pies have been a Southern classic, known for delivering rich flavors with minimal fuss. The self-forming crust adds a delightful texture twist without any extra steps—much like a magic trick in the oven!
Frequently Asked Questions
1. Can I use unsweetened coconut?
Yes! It will be less sweet—add a couple more tablespoons of sugar if desired.
2. Can this be made dairy-free?
Absolutely. Swap in coconut milk and dairy-free butter for a vegan-friendly twist (skip eggs? Try a vegan custard mix).
3. Why did my pie sink in the middle?
Probably baked too long. Pull it out when the center still has a slight jiggle.
4. Can I add extra coconut on top?
Definitely! Toasted coconut on top adds gorgeous texture and flavor.
5. Does it need to be served chilled?
It can be served warm, room temperature, or chilled—totally up to your preference.
Conclusion
This Crustless Coconut Pie delivers all the flavor with none of the fuss—a light crust forms itself so you can focus on enjoying dessert. If you love this, you’ll adore my Easy Lemon Bars and Chewy Chocolate Chip Cookie Bars for more comfort dessert goodness. Thanks so much for stopping by—can’t wait to see your beautiful pie pics!
Interactive Elements
Leave a review or comment below—did it become your new favorite? Share a photo on Pinterest or tag me on social with #poulefrecipe—I’d love to see your creations!
Nutritional Information (per slice, 8 servings)
| Calories | Fat (g) | Sat Fat (g) | Carbs (g) | Fiber (g) | Protein (g) | Sugar (g) |
|---|---|---|---|---|---|---|
| 340 | 16 | 9 | 45 | 1 | 6 | 38 |
Irresistibly Easy Crustless Coconut Pie (A Decadent & Positive Treat!)
- Total Time: 1 hr
- Yield: 8 servings 1x
Description
This easy, one‑bowl crustless coconut pie magically forms its own crust while baking—rich, custardy, and coconutty, with minimal effort!
Ingredients
½ cup all-purpose flour
1½ cups granulated sugar
½ cup unsalted butter, melted
2 cups whole milk
4 large eggs
1 tsp vanilla extract
1½ cups sweetened shredded coconut
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9″ pie dish.
2. In a bowl, whisk flour, sugar, and salt.
3. Add melted butter, milk, eggs, and vanilla extract. Whisk until smooth and well combined.
4. Fold in shredded coconut evenly into the batter.
5. Pour batter into prepared pie dish.
6. Bake for 45–55 minutes until the top is golden and the center is set with a slight jiggle.
7. Let cool for at least 15 minutes before slicing. Serve warm or chilled.
Notes
Don’t overbake—remove when the center is slightly jiggly.
Let cool fully to allow the custard to set for clean slices.
Store leftovers in the fridge for up to 4 days, or freeze for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 38g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
