Crustless Coconut Pie

Save this recipe on:

Dreamy & Easy Crustless Coconut Pie: The Ultimate Coconut Dessert for Every Occasion

There’s something magical about a pie that delivers all the rich, comforting flavors of tradition—without the fuss of rolling out a crust. If you find yourself craving the creamy, sun-drenched sweetness of coconut, look no further than this Crustless Coconut Pie. With its golden, toasty top and a tender, custardy interior, this recipe is pure simplicity and irresistible flavor baked into a single, no-fail dessert. Whether you’re a kitchen novice or a seasoned baker in need of a quick coconut fix, this crustless wonder brings effortless tropical flair straight to your table. Plus, with one bowl and a handful of common ingredients, Crustless Coconut Pie will quickly become your go-to for weeknight desserts, special celebrations, and potlucks alike.

Crustless Coconut Pie isn’t just easy to make—it’s also gluten-friendly (with the right flour swap!), endlessly customizable, and always impressive. If you’ve ever wondered how to achieve beautiful results with minimum effort, read on; you’re about to unlock a staple recipe destined to win over coconut lovers everywhere.

Why You’ll Love Crustless Coconut Pie

• Incredibly Easy: No need for rolling pins, chilling dough, or blind baking—just mix, pour, and bake!
• One Bowl Wonder: Minimal cleanup with one mixing bowl and a whisk.
• Perfect Texture: The flour and coconut create their own “impossible” crust—a rich, custardy center with a pastry-like bottom.
• Gluten-Friendly Options: Simple swaps suit gluten-free diets.
• Customizable: Add your favorite mix-ins or serve as is.
• Crowd-Pleaser: Always a hit at gatherings, potlucks, or holiday tables.
• Make-Ahead Dessert: Tastes even better after a night in the fridge!

Ingredients for Crustless Coconut Pie

Creating a luscious Crustless Coconut Pie only requires simple pantry staples—each working together to produce this beloved classic. Here’s what you’ll need for one 9-inch pie:

• Shredded Coconut (1 cup): The soul of the pie! Choose sweetened for extra indulgence or unsweetened for a lighter touch and greater control over sweetness.
• Granulated Sugar (1/2 cup): Not too sweet, just enough to highlight coconut’s natural flavor, but can be adjusted as needed.
• All-Purpose Flour (1/2 cup): The tiny bit of flour helps create that signature custardy “crust” effect—the magic of this impossible pie!
• Baking Powder (1/2 teaspoon): Gives the pie a subtle lift and prevents heaviness.
• Salt (1/4 teaspoon): A pinch enhances all the other flavors.
• Large Eggs (4): The backbone of the custard; for best results, use room temperature eggs.
• Whole Milk (1 cup): Adds silkiness and richness to the coconut custard base. 2% milk works in a pinch, but avoid nonfat.
• Vanilla Extract (1 teaspoon): Infuses the pie with warmth and rounds out the coconut flavor.
• Butter, Melted & Cooled (1/4 cup): Butter makes everything better—melted for a smooth blend and to add moisture.
• Optional Toppings: Whipped cream or a sprinkle of extra coconut flakes turns every slice into a showstopper!

By using classic baking staples, you’ll have a pie that’s both delightfully nostalgic and wonderfully simple—no special shopping trip needed!

Necessary Tools

The beauty of Crustless Coconut Pie lies in its simplicity—even when it comes to equipment. Here are the tools you’ll need for pie perfection:

• 9-inch Pie Dish: A standard glass or ceramic pie plate works flawlessly, though a similar-sized baking dish can be used in a pinch. Greasing ensures easy slice removal.
• Mixing Bowls: Two are helpful—one for dry, one for wet ingredients. This keeps everything light and evenly distributed.
• Whisk or Mixing Spoon: For quickly combining all the pie components—no electric mixer necessary!
• Measuring Cups & Spoons: Precision is key, especially with baking powder and flour.
• Small Saucepan (optional): For melting the butter, though a microwave works too.
• Cooling Rack: Allows for even cooling and prevents sogginess on the bottom.
• Rubber Spatula (optional): For spreading the batter evenly and scraping every last bit from the bowl.
• Toothpick or Cake Tester: Checks doneness by ensuring the center is set.

With just these basic tools, you’ll be ready to whip up a Crustless Coconut Pie anytime the craving hits—no high-tech baking gadgets required.

Ingredient Additions & Substitutions

One of the standout features of this Crustless Coconut Pie is its adaptability. With a few easy swaps and creative additions, you can tailor it to all tastes, dietary needs, and ingredient availability:

• Coconut Variations:
• Sweetened coconut delivers a dessert-like flavor and chew; unsweetened is drier, a touch more wholesome, and lets you adjust the overall sweetness yourself.
• Prefer coconut flakes over shreds? Go for it—just be mindful of slight textural changes.
• Dairy-Free Options:
• Swap the whole milk for coconut milk (full-fat for ultimate richness) or your favorite dairy-free alternative. Oat milk and almond milk also work, though coconut milk will amplify the tropical flavors!
• Use vegan butter or coconut oil in place of the melted butter for a dairy-free pie. Opt for refined coconut oil to avoid overwhelming coconut notes if desired.
• Flour Substitutes:
• Gluten-free all-purpose flour blend works as a 1:1 substitute—perfect for gluten-sensitive bakers. Coconut flour is not recommended here, as it absorbs far more liquid.
• For a different twist, try a mixture of almond flour and a tablespoon of cornstarch for slightly nutty undertones.
• Sugar Swaps:
• Coconut sugar can be swapped for granulated sugar for a deeper, caramel-like sweetness (and the color will deepen slightly).
• For low-sugar needs, a stevia blend compatible with baking can be used; reduce the amount if it’s more concentrated than sugar.
• Egg Alternative:
• Vegan egg substitutes (like flax eggs or commercial egg replacers) work for binding, though the texture may be softer and less custardy.
• Mix-Ins & Enhancements:
• A handful of mini chocolate chips, toasted pecans, or diced dried pineapple folded into the batter amps up the excitement.
• Sprinkle toasted coconut flakes on top before baking for a decorative crunchy finish.
• Add a little lime zest for a citrusy twist, or a splash of rum extract for a tropical flair.
• Flavor Boosters:
• A pinch of cinnamon or nutmeg in the batter brings warming depth.
• Almond extract (just 1/4 teaspoon) creates almond joy vibes.

No matter your dietary preferences or pantry contents, this recipe can flex to ensure everyone gets a slice of coconut heaven!

How to Make Crustless Coconut Pie

With a fast prep time and just a handful of steps, baking Crustless Coconut Pie couldn’t be easier. Below, you’ll find a detailed walkthrough from prepping your oven to plating that first tempting slice.

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 350°F (175°C). Grease a 9-inch pie dish or a similarly sized baking dish. This little step is your insurance for those beautifully intact slices—no sticking or crumbling when it’s time to serve.

Step 2: Mix Your Dry Ingredients

In a large bowl, combine the shredded coconut, granulated sugar, all-purpose flour, baking powder, and salt. Stir everything together until the ingredients are well distributed—this helps ensure an even flavor and the “crusted” texture throughout every bite.

Step 3: Whisk Together Wet Ingredients

In a separate bowl, whisk the eggs, whole milk, vanilla extract, and melted (cooled) butter. Whisk until fully combined and lightly frothy. The mix should be a pale yellow and free from large egg streaks.

Step 4: Bring It All Together

Gradually pour the wet mixture into your dry ingredients while stirring gently. Mix until just combined, making sure there are no pockets of flour or dry coconut left. The batter will look fairly thin—don’t worry, it’ll set perfectly in the oven.

Step 5: Pour and Smooth

Pour the batter into your prepared pie dish. Use a spatula to spread it out evenly, pushing coconut shreds to the edge for even toasting and browning as it bakes.

Step 6: Bake to Golden Perfection

Place the dish in the preheated oven and bake for 45–50 minutes. The pie is done when the top is golden, edges slightly puffed, and a toothpick inserted into the center comes out clean. Don’t worry if the center jiggles ever-so-slightly; it will finish setting as it cools.

Step 7: Cool & Garnish

Let the pie cool for 10–15 minutes on a wire rack before slicing. If desired, add a dollop of whipped cream or a sprinkle of extra coconut flakes for an irresistible finishing touch.

Serving Suggestions

Crustless Coconut Pie’s charm lies in its versatility—this dessert feels as at home on a weeknight dinner table as it does at a festive celebration. Here are a few ways to take your slices over the top:

• Classic & Cozy: Serve warm with a generous swirl of homemade whipped cream or a scoop of vanilla ice cream—it’s pure, nostalgic comfort food.
• Tropical Escape: Add fresh berries, mango slices, or pineapple chunks for a pop of color and juicy contrast.
• Elegant Presentation: Garnish each slice with toasted coconut and a sprig of mint, or drizzle lightly with chocolate or caramel sauce for special occasions.
• Brunch Ready: Pair with strong coffee or aromatic tea for an indulgent brunch or afternoon snack.
• Picnic-Perfect: Let slices cool completely, then wrap tightly for a crumb-free addition to your picnic basket or packed lunch.

Whether you serve it warm from the oven or chilled from the fridge, there’s simply no wrong way to enjoy Crustless Coconut Pie!

Pro Tips & Tricks

Achieving bakery-level results at home is easy when you know a few insider tricks. Here’s how to make every Crustless Coconut Pie your best ever:

• Room Temperature Ingredients: Eggs and milk blend together more smoothly and create a creamier custard when not ice cold from the fridge.
• Cool Your Butter: Allow melted butter to cool slightly before whisking it into eggs—this prevents any accidental scrambling!
• Even Mixing: Stir gently to avoid overmixing, which can toughen custard-based pies.
• Golden Top: For that perfect toasty look, sprinkle a handful of coconut flakes on top in the last 10 minutes of baking.
• Oven Awareness: Every oven is a little different. Check for doneness at the 45-minute mark—look for puffed, golden edges and a set (not liquid) center.
• Clean Slices: Let the pie cool a bit before cutting. If you prefer chilled pie, refrigerate for 2–3 hours to easily slice clean, picture-perfect wedges.
• Impressive Shortcuts: In a hurry? Bake the batter in muffin tins for single-serve coconut custards (reduce baking time to 25–30 minutes).
• Batch Baking: Double the recipe and use a 9×13-inch pan for a party-ready slab pie.

Armed with these tips, you’ll wow friends, family, and yourself every single time you bake this crowd-pleasing coconut classic.

Storage Instructions

Crustless Coconut Pie stores beautifully, making it a convenient make-ahead dessert:

• Room Temperature: Cover loosely and store for up to 1 day. This is perfect if you’re planning to serve it the same day.
• Refrigerator: For longer freshness (up to 4 days), cover with plastic wrap or transfer to an airtight container. The flavors deepen over time, making leftovers even more luscious.
• Freezing: For longer storage, wrap individual cooled slices in plastic and transfer to a zip-top freezer bag. Freeze for up to one month. Thaw overnight in the fridge before serving.
• Reheating: Warm slices in the microwave for 10–15 seconds for that “just baked” feel, or enjoy them cold straight from the fridge for a firmer, chewier texture.

A little planning makes Crustless Coconut Pie the ultimate make-in-advance treat for any gathering or late-night craving!

General Information

For coconut lovers and pie aficionados alike, Crustless Coconut Pie is an old-fashioned favorite with a modern, effortless twist. It’s inspired by the “impossible pie” classics of the 1970s—a style of dessert famed for creating its own crust as it bakes, with a dreamy coconut custard filling that’s as satisfying as it is simple to prepare.

This recipe is a brilliant way to highlight coconut’s versatility and tropical character, all without the added steps or calories of a traditional pie crust. And because it’s portable, sturdy, and holds well at room temperature, it’s a popular choice for potlucks, bake sales, and family gatherings all year round.

Whether you’re catering to gluten-free diets (with a simple flour substitution), prepping ahead for the holidays, or just need dessert on the table fast, Crustless Coconut Pie is a surefire hit that brings a sunny burst of flavor to your table, no matter the season.

FAQs

Can I make Crustless Coconut Pie gluten-free?

Absolutely! Simply swap the all-purpose flour for your favorite gluten-free all-purpose blend. Avoid single flours like coconut or almond alone, as they absorb moisture differently and can alter the texture.

Can I freeze Crustless Coconut Pie?

Yes! Once baked and cooled, slice the pie and wrap each piece tightly in plastic wrap. Place slices in a zip-top freezer bag and freeze for up to one month. Thaw in the fridge before serving.

Can I use non-dairy milk instead of whole milk?

Definitely. Full-fat coconut milk is a great choice and enhances the coconut flavor. Other dairy-free milks (like almond or oat) also work, but may yield a slightly lighter texture.

Is sweetened or unsweetened coconut better?

Both work well—sweetened coconut gives a chewier, traditionally sweet result, while unsweetened offers a cleaner coconut flavor with less sugar.

Can I add other flavors or mix-ins?

Of course! Toss some mini chocolate chips, dried fruit, or toasted nuts into the batter. Add a hint of lime zest for a citrusy lift, or a touch of rum or almond extract for extra flair.

My pie turned out a little too soft. What happened?

If your pie is too soft or runny, it likely needed a few extra minutes in the oven. Make sure a toothpick or knife inserted in the center comes out clean. Also, cooling the pie helps it firm up for neater slicing.

Conclusion

Crustless Coconut Pie offers all the decadent satisfaction of classic coconut desserts—with none of the stress. Easy to whip up, endlessly customizable, and guaranteed to wow, this recipe is your ticket to breezy, tropical bliss any time a sweet tooth strikes. Once you try it, you’ll see why it’s a staple in kitchens everywhere. Happy baking (and even happier snacking)!

Nutritional Information

A typical slice (1/8 of the pie), made with whole milk and sweetened coconut, contains approximately:

• Calories: 230
• Fat: 12g
• Saturated Fat: 8g
• Cholesterol: 90mg
• Sodium: 175mg
• Carbohydrates: 25g
• Fiber: 1g
• Sugar: 16g
• Protein: 4g

Please note: Values will vary with substitutions (e.g., unsweetened coconut, alternative milks, gluten-free flours). For special dietary needs, use an online nutritional calculator to get the most precise information based on your chosen ingredients.

Enjoy every forkful, knowing you’re indulging in a simple, satisfying, and utterly coconutty treat!

Print