If you’re a fan of coconut desserts but want to skip the fuss of making a crust, then this Crustless Coconut Pie is the perfect treat for you. This pie is wonderfully rich, moist, and bursting with coconut flavor in every bite. It forms its own golden crust while baking, so there’s no need for rolling, chilling, or blind-baking. It’s a no-fail recipe that comes together quickly using basic pantry ingredients. Ideal for holidays, potlucks, or a simple weeknight dessert, this pie brings a taste of the tropics to your table with minimal effort and maximum flavor. Whether served warm with whipped cream or chilled with a cup of tea, it’s bound to be a family favorite.
Ingredients
- 1 cup shredded sweetened coconut
- 2 cups whole milk (or coconut milk for extra coconut flavor)
- ½ cup all-purpose flour
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Optional: powdered sugar for dusting or whipped cream for serving
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish or a round baking dish with butter or non-stick spray.
- In a large mixing bowl, whisk together the eggs and sugar until smooth and slightly foamy. This ensures a fluffy, even texture.
- Add the flour and salt to the bowl and whisk again until no lumps remain. The flour is what helps the pie form a soft “crust” as it bakes.
- Stir in the melted butter and vanilla extract. Mix well so that everything is well combined and the butter is evenly distributed.
- Gradually pour in the milk while whisking continuously to form a smooth, runny batter. You can use whole milk or substitute with canned coconut milk for a deeper coconut taste.
- Fold in the shredded sweetened coconut and stir until it is evenly incorporated throughout the batter.
- Pour the mixture into the prepared pie dish. Give it a gentle tap on the counter to remove any air bubbles.
- Bake the pie in the preheated oven for 45 to 55 minutes or until the top is golden brown and the center is set. A knife inserted in the middle should come out clean.
- Remove from the oven and allow the pie to cool for at least 20 minutes. The pie will firm up as it cools and the edges will naturally form a light crust.
- Serve slightly warm or completely chilled. Dust with powdered sugar or add a dollop of whipped cream for an extra special touch.