Crustless Coconut Pie

5 from 3 votes

A creamy, comforting dessert that offers all the coconut flavor of traditional coconut pie, but without the fuss of a crust.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert, Pie

Cuisine: American

Keyword: Coconut Pie, Crustless Dessert, Custard Pie, Easy Dessert, Nostalgic Desserts

Servings: servings

Calories: 210kcal

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.

Notes

Ensure eggs are at room temperature for better incorporation. Sweetened coconut will yield a sweeter pie. Do not overbake; the center should be slightly wobbly. Cool before slicing to prevent runny pieces.

Nutrition