Crustless Coconut Pie (Old-Fashioned, Creamy & Effortless)

This Crustless Coconut Pie practically makes its own crust as it bakes. The coconut floats and settles, the center turns custardy, and the edges firm up just enough to slice beautifully. No rolling, no chilling, no stress—just stir, pour, and bake.

Overview of Recipe Content

This pie is perfect for:

• Easy weeknight desserts
• Holiday potlucks
• Last-minute baking
• Coconut lovers

Why you’ll love it

• No crust to make
• One bowl, simple ingredients
• Creamy center with toasted coconut texture
• Equally good warm or chilled

What it tastes like

Soft coconut custard with lightly crisped edges and a gentle vanilla sweetness—somewhere between pie, pudding, and magic.

Seasonal & Comfort Notes

This pie shines year-round but feels especially comforting during spring gatherings and cozy winter evenings.

Full Ingredient List (Complete & Accurate)

PIN IT

Crustless Coconut Pie

• 1 cup shredded coconut (sweetened or unsweetened)
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, room temperature
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted and cooled

Optional Garnishes

• Whipped cream
• Toasted coconut flakes
• Powdered sugar dusting

Tools You’ll Need

• Mixing bowl
• Whisk
• 9-inch pie dish (or deep 8×8 dish)
• Measuring cups & spoons

Substitutions & Additions

• Use almond or coconut milk for a dairy-light option
• Add 1/4 tsp nutmeg for warmth
• Stir in lemon zest for brightness
• Sprinkle nutmeg or cinnamon on top before baking

How to Make Crustless Coconut Pie

PIN IT

Step 1: Preheat & Prep

Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish.

Step 2: Mix Dry Ingredients

In a bowl, whisk together sugar, flour, baking powder, and salt.

Step 3: Add Wet Ingredients

Whisk in eggs, milk, vanilla, and melted butter until smooth.

Step 4: Add Coconut

Stir in the shredded coconut, making sure it’s evenly distributed.

Step 5: Bake

Pour batter into prepared dish.
Bake 45–50 minutes, until golden on top and set in the center.

Step 6: Cool & Serve

Cool at least 30 minutes before slicing. Serve warm or chilled.

What to Serve with Crustless Coconut Pie

• Fresh berries
• Coffee or tea
• Vanilla ice cream
• A dollop of whipped cream

Tips for Making It Perfect

• Let butter cool before mixing
• Don’t overbake—center should be just set
• Unsweetened coconut gives more custard contrast
• Chill overnight for clean slices

Storage Instructions

• Refrigerator: Up to 4 days, covered
• Freezer: Up to 1 month (slice before freezing)
• Reheat: Warm gently or enjoy cold

General Information

Crustless pies became popular during times when simplicity mattered most—minimal ingredients, maximum comfort. This coconut version is a classic for a reason.

Frequently Asked Questions

Does it really form its own crust?
Yes! The flour and eggs create structure as it bakes.

Sweetened or unsweetened coconut?
Both work—sweetened is richer, unsweetened is lighter.

Is it gluten-free?
Not as written, but you can use gluten-free flour.

Can I make it ahead?
Absolutely—it’s even better the next day.

Conclusion

This Crustless Coconut Pie is proof that the simplest recipes often become the most loved. If you enjoyed this one, you’ll also love:

• https://poulef.com/easy-coconut-desserts
• https://poulef.com/old-fashioned-pie-recipes
• https://poulef.com/crustless-desserts
• https://poulef.com/simple-baked-puddings
• https://poulef.com/classic-american-desserts

Interactive Elements

Did you bake it? Leave a review below!
Share your pie on Pinterest and tag me here:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Approximate Per Slice)

Calories	Fat	Carbs	Protein
260	13g	30g	7g

Print