Crustless Coconut Pie

Crustless coconut pie is a quick and easy dessert that forms its own light crust as it bakes. I mix everything in one bowl, pour it into a pie dish, and end up with a golden, custard-like pie loaded with sweet coconut flavor. It’s a simple, nostalgic treat that tastes like it took a lot more effort than it actually did.

Why You’ll Love This Recipe

I love this pie because it’s rich, moist, and perfectly sweet with minimal work. There’s no need to roll out dough or make a crust—it magically forms a light, golden edge all on its own while baking. The center stays soft and custardy, while the coconut rises and toasts beautifully on top. It’s great served warm, chilled, or at room temperature, and it’s perfect for potlucks or a last-minute dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs

• Granulated sugar

• All-purpose flour

• Unsweetened shredded or sweetened flake coconut

• Milk (whole milk or evaporated milk)

• Unsalted butter (melted)

• Vanilla extract

• Salt

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a 9-inch pie dish.

2. In a large bowl, I whisk together the eggs and sugar until smooth.

3. I stir in the flour, coconut, milk, melted butter, vanilla, and salt, mixing until everything is fully combined.

4. I pour the batter into the prepared pie dish.

5. I bake for 45–50 minutes, or until the top is golden and the center is set. A toothpick inserted should come out mostly clean.

6. I let the pie cool for at least 15 minutes before slicing. It firms up more as it cools.

Servings and timing

This pie serves 8 people. It takes about 10 minutes to prep and 45–50 minutes to bake, plus a brief cooling time before slicing.

Variations

Sometimes I add a pinch of nutmeg or cinnamon to the batter for a warm, spiced note. I’ve also stirred in a handful of mini chocolate chips or chopped pecans for extra richness. For a tropical twist, I mix in crushed pineapple (well-drained). And if I want to make it dairy-free, I use plant-based milk and vegan butter substitutes.

Storage/Reheating

I store the pie in the fridge, covered, for up to 4 days. It tastes great cold, but I also like to reheat individual slices in the microwave for about 10–15 seconds. This pie can be frozen too—I let it cool completely, wrap it well, and freeze for up to 2 months. I thaw in the fridge overnight before serving.

FAQs

Does this pie really form its own crust?

Yes, as it bakes, the flour settles slightly to form a light crust-like bottom and edge while the top browns and crisps from the coconut.

Can I use sweetened coconut?

Yes, sweetened flake coconut adds extra sweetness and chewiness. If I use it, I sometimes reduce the sugar slightly to balance the flavors.

Can I make it gluten-free?

Yes, I use a 1:1 gluten-free flour blend in place of regular flour and it turns out just as good.

Can I use canned coconut milk?

Yes, full-fat canned coconut milk works well and adds extra coconut flavor. I just shake the can and whisk it before using.

How do I know when it’s done?

The pie should be golden brown on top and mostly set in the center. A toothpick inserted should come out with just a few moist crumbs.

Conclusion

Crustless coconut pie is the kind of dessert I love making when I want something sweet, simple, and satisfying. It has all the comfort of a homemade pie without the hassle of a crust, and the toasted coconut topping gives it a perfect finish. Whether served warm or chilled, it’s always a delicious way to end a meal—or enjoy with a morning coffee.

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