This crustless coconut pie is one of those old-fashioned desserts I always come back to. I love how everything comes together in one bowl, and while it bakes, it magically forms its own light crust. The result is a soft, custardy center with sweet coconut flavor and barely any effort involved.
Why You’ll Love This Recipe
I like this recipe because it is simple, comforting, and reliable. I do not need to fuss with rolling dough or chilling crusts, and I can have the batter mixed in minutes. I also love how flexible it is, since I can easily adjust the coconut or even leave it out for a plain custard-style pie.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
½ cup all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, melted
2 cups milk
4 large eggs
1 cup sweetened shredded coconut
1 tablespoon vanilla extract
¼ teaspoon salt
Directions
I start by preheating the oven to 350°F and lightly greasing a pie dish. In a large bowl, I whisk together the melted butter and sugar until smooth. I then add the eggs one at a time, mixing well after each addition. Next, I stir in the milk and vanilla until everything is well combined.
After that, I gently mix in the flour and salt, making sure there are no lumps. Finally, I fold in the shredded coconut and pour the batter into the prepared pie dish. I bake the pie for about 45 to 50 minutes, until the center is set and the top is lightly golden. I let it cool before slicing so it firms up properly.
Servings And Timing
I usually get about 8 servings from this pie. The prep time is around 10 minutes, and the baking time is approximately 50 minutes. Including cooling, I plan for about 1 hour and 15 minutes total.
Variations
I sometimes make this without the coconut when I want a smooth egg custard flavor. I also like adding a pinch of nutmeg or cinnamon for warmth, or using unsweetened coconut for a less sweet version. For extra richness, I occasionally replace part of the milk with half-and-half.
Storage/Reheating
I store leftover pie covered in the refrigerator for up to 4 days. When I want to reheat a slice, I warm it gently in the microwave for about 15 to 20 seconds. I also enjoy it cold straight from the fridge.
FAQs
Can I make this pie without coconut?
Yes, I often leave out the coconut to create a simple custard-style pie, and it still turns out delicious.
Does this pie really form its own crust?
Yes, as it bakes, the flour settles and creates a light crust layer on the bottom.
Can I use dairy-free milk?
I have used almond milk with good results, though the texture is slightly less rich.
How do I know when the pie is done?
I check that the center is just set and no longer jiggles when I gently shake the pan.
Can I freeze crustless coconut pie?
I prefer it fresh, but I have frozen it before. I let it thaw overnight in the refrigerator before serving.
Conclusion
This crustless coconut pie is one of my favorite easy desserts because it delivers classic flavor with minimal effort. I love how versatile it is, and it always reminds me of simple, comforting homemade treats that never go out of style.
Crustless Coconut Pie is a simple, old-fashioned dessert that forms its own light crust while baking. With a soft, custardy center and sweet coconut flavor, this one-bowl recipe delivers classic homemade comfort with minimal effort.
Total Time:1 hour 15 minutes (including cooling)
Yield:8 servings
Ingredients
½ cup all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, melted
2 cups milk
4 large eggs
1 cup sweetened shredded coconut
1 tablespoon vanilla extract
¼ teaspoon salt
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a pie dish.
In a large bowl, whisk together the melted butter and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in the milk and vanilla extract until well combined.
Mix in the flour and salt, ensuring no lumps remain.
Fold in the shredded coconut.
Pour the batter into the prepared pie dish.
Bake for 45 to 50 minutes, until the center is set and the top is lightly golden.
Allow to cool before slicing to let the pie firm up.
Notes
For a smoother custard pie, omit the coconut.
Add a pinch of nutmeg or cinnamon for extra flavor.
Use unsweetened coconut for a less sweet version.
Replace part of the milk with half-and-half for added richness.
