Crustless Coconut Pie Recipe
If there’s a dessert that truly captures the sunny, tropical charm of coconut with almost no effort, it’s the Crustless Coconut Pie. This recipe is pure magic: a single bowl, a handful of pantry ingredients, and the oven does the rest. You end up with a pie that creates its own delicate crust while baking, wrapping a creamy, custardy center in sweet coconut. Whether it’s for a casual weeknight or a special gathering, Crustless Coconut Pie delivers comfort and delight in every slice—and it might just become your new favorite treat!
Ingredients You’ll Need
Making a Crustless Coconut Pie is all about straightforward ingredients that work together to create something unforgettable. Each one plays a crucial part—offering a bit of sweetness, richness, or that signature toasted coconut flavor we all adore.
- All-purpose flour: Binds the filling and helps form that magical self-made crust.
- Unsweetened shredded coconut: Brings texture and a bold coconut flavor without overpowering sweetness.
- Granulated sugar: Sweetens every bite and balances the rich dairy and coconut.
- Whole milk: Provides a creamy base for the custard-like filling.
- Large eggs: Give the pie its luxurious, set custard consistency.
- Unsalted butter, melted: Adds depth, richness, and helps develop a golden top.
- Vanilla extract: Rounds out the flavors and lifts the coconut notes.
- Salt: Just a pinch to highlight all the other flavors.
How to Make Crustless Coconut Pie
Step 1: Preheat and Prepare the Pie Dish
Begin by preheating your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or nonstick spray. This ensures easy release after baking and helps the edges caramelize just a bit for added flavor.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, shredded coconut, granulated sugar, and salt. This step is important: thoroughly combining these dry ingredients ensures there are no clumps and that the coconut is evenly distributed for consistent flavor in every bite.
Step 3: Add Wet Ingredients
Add the milk, eggs, melted butter, and vanilla extract to your dry mix. Whisk everything together until smooth and well combined. The batter will be thin, but that’s exactly what you want—a smooth, pourable mixture that bakes up into a creamy custard.
Step 4: Bake the Pie
Pour the batter into your prepared pie dish. Gently tap the dish on the counter a couple of times to release any air bubbles. Slide it into your preheated oven, and bake for 45 to 50 minutes. You’re looking for a golden top and a center that’s set but still gently wobbly—similar to a classic custard pie.
Step 5: Cool and Chill
Let the pie cool on a wire rack to room temperature. This helps it finish setting. For the best texture, refrigerate for at least 1 hour before slicing. This step transforms your Crustless Coconut Pie into a sliceable, decadent dessert with the perfect creamy-crisp balance.
How to Serve Crustless Coconut Pie
Garnishes
This pie is lovely on its own, but a little flourish never hurts! Dust the top with extra toasted coconut, add a dollop of whipped cream, or sprinkle with a tiny pinch of flaky sea salt for contrast. Even a few berries can brighten the plate if you’re feeling fancy.
Side Dishes
A light fruit salad makes a refreshing, colorful side next to your slice of Crustless Coconut Pie. For afternoon gatherings, serve with a cup of hot coffee or black tea. The pie’s sweetness pairs beautifully with the slight bitterness of a warm beverage.
Creative Ways to Present
Try baking the batter in individual ramekins for single-serve coconut custards at a brunch party. Or, layer fresh mango or pineapple alongside for a tropical dessert platter. Serve slices chilled for extra refreshment on hot days, or warm them just slightly and top with vanilla ice cream for a cozy twist.
Make Ahead and Storage
Storing Leftovers
Have leftovers? Just cover the pie tightly with plastic wrap or foil and store in the refrigerator. It keeps well for up to three days and actually tastes even better after a night in the fridge when the flavors have melded together.
Freezing
If you’d like to save your Crustless Coconut Pie for later, freezing is absolutely an option. Cool the pie completely, then wrap individual slices in plastic wrap and place them in an airtight container. They’ll keep for about two months. Thaw overnight in the refrigerator when you’re ready to enjoy.
Reheating
If you prefer your pie warm, you can reheat slices in the microwave for about 20–30 seconds, or pop them in a 300°F oven until just warmed through. Be careful not to overheat—the custard is delicate and best enjoyed gently warmed.
FAQs
Can I make Crustless Coconut Pie with almond milk or non-dairy alternatives?
Yes! You can substitute whole milk with almond milk, coconut milk, or another non-dairy option. The texture might be slightly less rich, but the coconut flavor will shine through beautifully.
What’s the best way to toast coconut for garnish?
Simply spread shredded coconut in a single layer on a baking sheet and bake at 325°F for 3–5 minutes, stirring once or twice, until golden and fragrant. Watch closely as it can burn quickly!
Can I use sweetened shredded coconut instead of unsweetened?
Absolutely. If you prefer a sweeter pie, go for sweetened shredded coconut. You may want to reduce the sugar slightly to keep things balanced.
How do I know when the pie is done baking?
The pie is ready when the top is golden and set, with a center that only slightly jiggles when you gently shake the dish. If you insert a knife near the center, it should come out mostly clean.
Does Crustless Coconut Pie taste better chilled or warm?
It’s delicious both ways! Chilled slices have a firmer, custard-like bite, while slightly warmed pieces are creamy and comforting. Try both to see which style you love more.
Final Thoughts
If you’re searching for a dessert that’s quick to whip up but never short on wow factor, Crustless Coconut Pie is a must-try. It’s sweet, simple, and wonderfully satisfying—bring it to your next potluck or bake it just because, and you’ll surely win everyone over.
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Crustless Coconut Pie Recipe
- Total Time: 1 hour
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This Crustless Coconut Pie is a delightful dessert that forms its own crust as it bakes, creating a creamy coconut custard center with a light coconut-flour crust on top. It’s easy to make and perfect for coconut lovers.
Ingredients
Dry Ingredients:
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1 cup granulated sugar
- 1/4 teaspoon salt
Wet Ingredients:
- 2 cups whole milk
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish.
- Mix dry ingredients: In a large bowl, whisk together flour, shredded coconut, sugar, and salt.
- Add wet ingredients: Mix in milk, eggs, melted butter, and vanilla extract until smooth.
- Bake: Pour the batter into the pie dish and bake for 45-50 minutes until set and golden.
- Cool and refrigerate: Let the pie cool, then refrigerate for at least 1 hour before serving.
Notes
- This pie forms its own crust while baking, eliminating the need for a traditional crust.
- For a sweeter version, use sweetened shredded coconut or try almond extract for a flavor variation.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 21g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
