If you’re anything like me and you swoon at the words “sweet, creamy, and coconutty,” then you’re in for a serious treat. Crustless Coconut Pie is the kind of old-fashioned comfort dessert that’s ridiculously easy to whip up, yet tastes like something you’d get from a cozy country bakery.

There’s no rolling, no chilling, no fussing with dough just mix, pour, and bake. As it bakes, this pie magically forms a soft, custardy center with a lightly golden top that’s dotted with chewy, toasty coconut. It smells like a tropical vacation and tastes like pure nostalgia. Trust me, you’re going to want to make this one again and again.

Why You’ll Love Crustless Coconut Pie

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Perfect for brunches, potlucks, or a cozy evening dessert. Serve it warm, cold, or room temp—every version is a hit.

Budget-Friendly: You likely already have most of the ingredients in your pantry and fridge.

Quick and Easy: Stir everything in one bowl, pour it into the dish, and bake. It’s truly foolproof.

Customizable: Add a dash of cinnamon, a splash of rum, or even a few chocolate chips to make it your own.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Crustless Coconut Pie

Here’s how a few pantry staples come together to create pure magic:

Eggs

They help create that rich, custardy texture and hold everything together.

Sugar

Adds just the right amount of sweetness to balance the coconut.

Milk

Gives the pie a creamy, silky texture without needing any heavy cream.

All-Purpose Flour

Adds a slight structure that helps form a soft “crust” as it bakes.

Butter

Melted butter adds richness and depth of flavor it’s what makes the edges golden and irresistible.

Vanilla Extract

Brings warm, cozy flavor to the mix.

Sweetened Shredded Coconut

The star of the show! Toasty, chewy, and oh-so-delicious.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or spray with nonstick spray to prevent sticking.

Combine Ingredients

In a large mixing bowl, whisk together the eggs, sugar, milk, flour, melted butter, and vanilla until smooth and well-blended. Stir in the shredded coconut last.

Prepare Your Cooking Vessel

Make sure your pie dish is well-greased so the pie slides out easily and doesn’t stick to the edges.

Assemble the Dish

Pour the mixture into the prepared pie dish, and gently smooth out the top with a spatula to make sure the coconut is evenly distributed.

Cook to Perfection

Bake for 45–50 minutes or until the top is golden brown and a knife inserted into the center comes out clean.

Finishing Touches

Let the pie cool for at least 15–20 minutes so it sets. The center will continue to firm up as it cools.

Serve and Enjoy

Slice and enjoy warm, chilled, or at room temperature. A dusting of powdered sugar or dollop of whipped cream never hurts either!

Nutrition Facts

Servings: 8
Calories per serving: 270

Preparation Time

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

How to Serve Crustless Coconut Pie

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
– Serve it with a scoop of vanilla ice cream or whipped cream for extra indulgence.
– Add fresh berries or mango slices for a bright, fruity twist.
– Drizzle with chocolate or caramel sauce for a decadent dessert option.
– Serve alongside a cup of coffee or tea for a comforting treat.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
– Use whole milk for the richest texture, but any kind will work.
– If your coconut is unsweetened, you may want to add a bit more sugar.
– Let the pie cool fully before slicing for the cleanest cuts.
– Store leftovers in the fridge, covered, for up to 4 days.
– You can freeze individual slices wrapped tightly in plastic and foil.

FAQs

1. Can I use unsweetened coconut instead of sweetened?
Yes, but the pie will be less sweet. You can add a little extra sugar to balance it out.

2. Does this pie really form its own crust?
Kind of! The flour sinks slightly to create a light, soft base, while the edges get golden and chewy.

3. Can I make this dairy-free?
Absolutely. Swap the butter for melted coconut oil and use plant-based milk.

4. Do I need to refrigerate the pie after baking?
Yes, after it cools. Keep it covered in the fridge for up to 4 days.

5. Can I add nuts or fruit?
Yes! Chopped pecans, pineapple, or even mini chocolate chips would be delicious.

6. What kind of milk works best?
Whole milk is best for richness, but 2% or dairy-free alternatives also work well.

7. Can I use a different baking dish?
You can use an 8×8-inch square pan if you don’t have a pie plate just adjust baking time slightly.

8. How can I tell when it’s done baking?
The top should be golden and a knife inserted in the center should come out clean.

9. Can I double the recipe?
Yes! Bake it in a 9×13-inch pan and add 5–10 extra minutes to the bake time.

10. Can I make this ahead of time?
Definitely. Bake it a day ahead and store it covered in the fridge until ready to serve.

Conclusion

Crustless Coconut Pie is the kind of dessert that makes you feel like you’re being wrapped in a warm hug. It’s cozy, creamy, and unbelievably easy to make perfect for both last-minute cravings and special gatherings. With every bite, you’ll get toasty coconut, soft custard, and the sweet satisfaction of a dessert that delivers maximum flavor with minimal fuss. This one’s a keeper, friend!

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