Name: Crustless Coconut Pie
Prep time: 10 min
Cook time: PT-486062H33M32S
Total time: PT-486062H33M32S
Cuisine: American
Ingredients: 4 large eggs; 1 cup granulated sugar; ½ cup all-purpose flour; ½ cup butter, melted; 2 cups milk (whole or any preferred kind); 1½ teaspoons vanilla extract; 1 cup shredded sweetened coconut

Crustless Coconut Pie is a quick, easy dessert that forms its own delicate crust while baking. It’s a wonderfully sweet and chewy treat with a soft, custard-like center and toasted coconut topping. Perfect for busy days or last-minute guests, this pie takes minimal effort with maximum flavor payoff. Crustless Coconut Pie

Why You’ll Love This Recipe

I love how simple and satisfying this pie is. There’s no need to fuss with rolling out crusts or chilling dough—everything mixes up in one bowl and goes straight into the oven. The coconut creates a golden, crisp edge that gives the impression of a crust, while the inside stays rich and creamy. It’s naturally gluten-free, and it’s versatile enough to serve warm, cold, or at room temperature.

ingredients

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

Eggs
Sugar
All-purpose flour
Butter (melted)
Milk
Vanilla extract
Shredded sweetened coconut

directions

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

In a large bowl, I whisk together the eggs and sugar until smooth.
I add in the flour, melted butter, milk, and vanilla extract, stirring until the mixture is well combined.
Then, I fold in the shredded coconut and pour the batter into the prepared pie dish.
I bake for 45–50 minutes, or until the top is golden and the center is set. A toothpick inserted should come out clean.
After letting it cool slightly, I slice and serve. It’s delicious both warm and chilled.

Servings and timing

This recipe makes about 8 servings. It takes roughly 10 minutes to prepare and 45–50 minutes to bake, with an additional 10–15 minutes of cooling time.

Variations

I sometimes add a pinch of nutmeg or cinnamon for a spiced twist.
To make it dairy-free, I substitute the milk with almond or coconut milk and use dairy-free margarine.
For a tropical flavor, I mix in a little crushed pineapple (well-drained) or lime zest.
I’ve also tried adding mini chocolate chips or chopped pecans for extra richness and crunch.

storage/reheating

I store leftover slices in an airtight container in the refrigerator for up to 4 days. To reheat, I warm individual slices in the microwave for about 20–30 seconds. It’s also great served cold right from the fridge.

FAQs

What makes this pie “crustless”?

It’s called crustless because there’s no separate crust layer—while baking, the coconut rises and crisps to form a crust-like edge all on its own.

Can I use unsweetened coconut instead?

Yes, I’ve tried using unsweetened coconut, but I usually add a bit more sugar to balance the flavor. The texture also comes out slightly drier.

Is this pie freezer-friendly?

Yes, I freeze this pie after it has cooled completely. I wrap it tightly in plastic and foil and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Can I make it ahead of time?

Absolutely. I often make it the night before and let it chill in the fridge. The flavors deepen as it rests, and it slices more cleanly when cold.

What type of milk works best?

I usually use whole milk for the creamiest texture, but low-fat milk works too. Non-dairy alternatives like almond or coconut milk also work well.

Conclusion

Crustless Coconut Pie is one of those no-fuss, comforting desserts that I find myself turning to again and again. It’s easy to whip up, uses pantry staples, and always pleases a crowd. Whether I’m making it for a family dinner or just craving something sweet, this pie delivers every time.