Name: Crustless Coconut Pie
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 cup shredded coconut (sweetened or unsweetened); 4 large eggs; 1 can (14 oz) sweetened condensed milk; 1 teaspoon vanilla extract; ¼ cup butter (melted); ½ cup milk; 1 pinch salt

Jump to Recipe

Are you in search of a dessert that’s creamy, luscious, and irresistibly coconutty? Look no further than the delightful Crustless Coconut Pie! This scrumptious treat is the epitome of simplicity, making it a hit in busy households everywhere. With its gooey, rich texture and aromatic coconut profile, this pie is sure to capture your heart and taste buds. Did you know that this easy-to-make dessert actually originated as a frugal innovation? Its crustless format saves both time and effort, embodying the saying ‘necessity is the mother of invention.’ Like our cherished Lemon Drizzle Cake recipe, it exemplifies how minimal ingredients can deliver maximum flavor. Ready to dive in? Let’s get to baking!

What is Crustless Coconut Pie?

The name “Crustless Coconut Pie” might have you wondering—how can a pie be pie without its signature crust? But here lies its beauty! There’s no fussing with rolling pins or flour-covered counters here; just pure, coconut-infused goodness from edge to edge. This dish has charmed many with its deceptively simple name and lovable, humble nature. After all, isn’t it true what they say? The way to a man’s heart is through his stomach. Dive into this crustless wonder for proof! So why not embrace this joyous twist on traditional pie and give it a whirl?

Why You’ll Love This Crustless Coconut Pie

Prepare to fall in love with Crustless Coconut Pie for its intoxicating aroma and velvety texture. This standout dessert is not only delicious but also incredibly cost-effective, saving you the expense of store-bought sweets and the hassle of homemade crusts.

The real magic lies in the tropical flavor of shredded coconut, which delivers a rich and satisfying taste in every bite. Plus, it’s a foolproof crowd-pleaser for potlucks, picnics, and last-minute guests. If you enjoyed our Pina Colada Cake, you’ll be delighted by this coconut-forward dessert. So go ahead and bring a little sunshine to your kitchen—you won’t regret it!

How to Make Crustless Coconut Pie

Quick Overview

This Crustless Coconut Pie is a tropical dream that couldn’t be easier to make. With just 10 minutes of prep and under an hour in the oven, you’ll have a warm, comforting pie with a creamy, custard-like texture and toasted coconut topping. No crust? No problem. This dessert practically makes itself!

Ingredients

1 cup shredded coconut (sweetened or unsweetened)
4 large eggs
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
¼ cup butter, melted
½ cup milk
Pinch of salt

Step-by-Step Instructions

Preheat & Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie pan with butter or non-stick spray.
Whisk Wet Ingredients
In a large bowl, beat the eggs lightly until frothy. Add the sweetened condensed milk, melted butter, milk, vanilla extract, and salt. Whisk together until smooth.
Fold in Coconut
Add the shredded coconut and stir gently to combine. You want it evenly distributed but not overmixed.
Pour & Bake
Pour the batter into your prepared pie dish. Smooth the top and place in the oven. Bake for 45–50 minutes, or until the top is golden brown and the center is just set.
Cool & Chill
Allow the pie to cool completely on a wire rack. For best texture, refrigerate for at least an hour before slicing and serving.

What to Serve Crustless Coconut Pie With

Serve this Crustless Coconut Pie with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for a touch of indulgence. It also pairs wonderfully with fresh tropical fruits like pineapple or mango. Hosting a summer brunch? Add iced hibiscus tea or cold brew coffee on the side to balance the richness.

Top Tips for Perfecting Crustless Coconut Pie

Use Unsweetened Coconut: If you’re watching your sugar intake, opt for unsweetened shredded coconut and let the condensed milk carry the sweetness.
Avoid Overmixing: Stir just until combined to prevent a rubbery texture.
Golden Perfection: Check for doneness by gently shaking the pan—if the center jiggles slightly but the edges are firm, it’s done!
Flavor Boost: Add a pinch of nutmeg or a drop of coconut extract for extra depth.

Storing and Reheating Tips

Store leftover pie in the refrigerator, covered tightly with plastic wrap or foil, for up to 4 days. For freezing, slice the pie and wrap each piece individually in plastic wrap before placing in a freezer-safe bag—this way, you can thaw just what you need.

To reheat, thaw overnight in the fridge and warm slices in a 300°F (150°C) oven for 8–10 minutes. You can also microwave individual slices for 20–30 seconds, but be careful not to overheat or it may become rubbery.

FAQs

Can I make this pie dairy-free?
Yes! Swap the sweetened condensed milk with a dairy-free version and use plant-based butter and milk alternatives.

Can I bake this in muffin tins for individual portions?
Absolutely. Reduce baking time to around 25–30 minutes and check frequently for doneness.

Does the pie need to be chilled before serving?
Chilling helps firm up the texture and makes for cleaner slices, though you can serve it slightly warm if desired.

Conclusion

Embrace the tropical charm of Crustless Coconut Pie—a dessert that’s simple, satisfying, and full of personality. With minimal prep and maximum flavor, it’s the perfect go-to treat for family dinners, holidays, or any time you need a little sweet escape. One bite, and you’ll understand why this pie is a timeless favorite. Happy baking and enjoy every coconut-filled moment!