Creamy, comforting, and impossibly simple, this Crustless Coconut Pie is the kind of dessert that feels like a warm hug on a plate. With tender coconut flakes folded into a custard-like filling, it bakes up golden on top and silky inside — perfect for when you want coconut flavor without fussing over a crust. Fun fact: many vintage recipes for crustless pies started as pantry-friendly ways to stretch eggs and milk into something celebratory. If you love easy, nostalgic desserts, this one belongs on your regular rotation. If you enjoy twists on classic pies, try this version after sampling an apple pie bread pudding like this apple pie bread pudding that transforms leftovers into a new favorite. Ready to bake? Let’s get into why this pie is so appealing.
What is Crustless Coconut Pie?
What’s in a name — and why no crust? A Crustless Coconut Pie is exactly what it sounds like: all the sweet, coconut-forward goodness of a traditional coconut pie, but without the pastry shell. Curious where the idea came from? Maybe someone ran out of flour, or maybe they just wanted more filling and less fuss — either way, it’s a win. Who needs a crust when the filling is this rich and custardy? After all, “the way to a man’s heart is through his stomach.” Give it a try and see who it wins over at your table.
Why You’ll Love This
- Decadent coconut flavor: The shredded coconut browns slightly in the oven, giving a toasty aroma and chewy texture that pairs beautifully with the silky custard base.
- Economical and quick: No rolling dough, no chilling pastry — you save time and money by using pantry staples. It’s a budget-friendly dessert that looks and tastes special.
- Versatile toppings: Serve it plain, with a dollop of whipped cream, or extra coconut flakes for crunch. A squeeze of lime zest lifts the sweetness for a brighter finish.
If you enjoy simple, nostalgic desserts, this pie is similar in spirit to other easy favorites on the site, and it’s a great follow-up to lighter treats like the apple pie fries. Go on — give it a try and make dessert uncomplicated and delicious.
How to Make:
Quick Overview
This recipe is straightforward: whisk the wet ingredients, mix with dry, bake until set, and cool briefly. Preparation is minimal (about 10–15 minutes), and bake time is roughly 45–50 minutes. The result is a creamy, slightly chewy interior with a golden top — a simple dessert that feels special. Standout element: the combination of shredded coconut and custard creates a rich, textured bite that’s satisfying and comforting.
Prep time: 15 minutes
Bake time: 45–50 minutes
Total time: About 1 hour
Ingredients
- 1 cup shredded coconut (sweetened or unsweetened; use sweetened for a sweeter pie)
- 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 helps them blend smoothly)
- 1 cup whole milk (can substitute with 2% or a non-dairy milk for a lighter or dairy-free option)
- 1 teaspoon vanilla extract
- 1/4 cup butter, melted and cooled
- Optional toppings: whipped cream or additional coconut flakes for garnish
Directions
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with butter or nonstick spray, making sure the sides are well coated.
- In a large bowl, combine the shredded coconut, granulated sugar, all-purpose flour, baking powder, and salt. Stir to evenly distribute the dry ingredients.
- In another bowl, whisk together the eggs, whole milk, vanilla extract, and the melted, cooled butter until smooth and slightly frothy.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until everything is combined and there are no large pockets of flour. The batter will be fairly loose — that’s okay.
- Pour the batter into the prepared 9-inch pie dish, smoothing the top with a spatula if needed.
- Bake in the preheated oven for 45 to 50 minutes, or until the center is set and the top is golden brown. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
- Remove from the oven and allow the pie to cool in the dish for 10 to 15 minutes before slicing. Cooling helps the custard firm up slightly for cleaner slices.
- Serve warm or at room temperature. Optionally top each slice with a dollop of whipped cream and a sprinkle of extra coconut flakes for presentation.
What to Serve With
- Fresh berries or a mixed berry compote to cut the sweetness and add bright acidity.
- A simple coffee or espresso for an afternoon treat.
- Vanilla ice cream or coconut milk ice cream for an indulgent dessert pairing.
- Lightly dressed green salad if serving as part of a brunch spread to balance richness.
- Citrus-infused whipped cream (lime or orange zest) for a bright contrast.
Top Tips for Perfecting
- Use room temperature eggs: They incorporate more smoothly, giving a uniform custard texture.
- Sweetened vs. unsweetened coconut: Use sweetened for a richer, sweeter pie; unsweetened if you prefer to control sugar levels.
- Don’t overbake: The center should be set but still slightly wobbly; it will continue to firm as it cools.
- Toasted coconut: Toast a few tablespoons of coconut in a dry skillet until golden and sprinkle on top for extra crunch and aroma.
- Dairy-free swap: Replace whole milk with full-fat coconut milk and butter with coconut oil for a dairy-free version.
- Common mistake: Skipping the cooling step leads to runny slices — wait 10–15 minutes before cutting.
Storing and Reheating Tips
- Refrigeration: Cover the pie tightly with plastic wrap or place in an airtight container. It will keep in the refrigerator for up to 4 days.
- Freezing: You can freeze slices wrapped tightly in plastic and foil for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm individual slices in a 300°F oven for 8–12 minutes or microwave for 20–30 seconds. Watch carefully to avoid drying out the custard.
- Shelf life: Freshly baked and stored in the fridge, enjoy within 4 days for best flavor and texture.
FAQs
Can I use sweetened coconut instead of unsweetened?
Yes. Sweetened coconut will make the pie sweeter and slightly more moist. Reduce the sugar by a tablespoon if you prefer a less sweet result.
Can I make this gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Texture may vary slightly but the pie will still turn out delicious.
Is it possible to make this ahead of time?
Absolutely. Bake the pie a day ahead, refrigerate overnight, and bring to room temperature or gently rewarm before serving.
Can I add mix-ins like chocolate chips or nuts?
Yes. Stir in a handful of mini chocolate chips or chopped macadamia nuts for extra texture, but keep additions modest to preserve the custard structure.
What if my pie is still jiggly after 50 minutes?
If it’s very jiggly, give it another 5–10 minutes and check again. The center should be mostly set with a slight wobble.
Conclusion
This Crustless Coconut Pie is proof that uncomplicated desserts can be both comforting and impressive. With minimal prep, everyday ingredients, and a delightfully creamy texture, it’s perfect for weeknight treats, potlucks, or a cozy weekend dessert. If you want to explore a similar crustless coconut variation, see this take at Crustless Coconut Pie – Chocolate with Grace, or compare classic approaches with the No Crust Coconut Pie Recipe for extra inspiration. Try baking one today and share a slice with someone you love.
Crustless Coconut Pie
Ingredients
Pie Filling
- 1 cup shredded coconut (sweetened or unsweetened) Use sweetened for a sweeter pie.
- 1/2 cup granulated sugar Reduce if using sweetened coconut.
- 1/2 cup all-purpose flour Can substitute with gluten-free flour blend.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs Room temperature for smoother blending.
- 1 cup whole milk Can substitute with 2% or non-dairy milk.
- 1 teaspoon vanilla extract
- 1/4 cup butter, melted and cooled Can substitute with coconut oil for dairy-free.
Optional Toppings
- to taste whipped cream For garnish.
- to taste additional coconut flakes For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with butter or nonstick spray.
- In a large bowl, combine the shredded coconut, granulated sugar, all-purpose flour, baking powder, and salt. Stir to evenly distribute the dry ingredients.
- In another bowl, whisk together the eggs, whole milk, vanilla extract, and melted, cooled butter until smooth and slightly frothy.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until everything is combined and there are no large pockets of flour.
- Pour the batter into the prepared 9-inch pie dish, smoothing the top with a spatula if needed.
Baking
- Bake in the preheated oven for 45 to 50 minutes, or until the center is set and the top is golden brown.
- Remove from the oven and allow to cool in the dish for 10 to 15 minutes before slicing.
Serving
- Serve warm or at room temperature, optionally topped with whipped cream and extra coconut flakes.