Name: Crustless Coconut Pie
Prep time: 5 min
Cook time: PT-487262H58M27S
Total time: PT-487262H58M27S
Cuisine: American
Ingredients: 1 cup sugar; 4 large eggs; 1/4 cup butter, melted and cooled; 1/4 cup extra‑virgin coconut oil; 1/2 cup all‑purpose flour; 1½ cups sweetened shredded coconut; 2 cups milk (2% or whole); 1½ tsp vanilla extract; 1/2 tsp coconut extract; 1 tbsp orange zest; 1/4 tsp sea salt

This Crustless Coconut Pie is a deliciously easy dessert that forms its own golden crust as it bakes. With a rich custard base, a generous dose of shredded coconut, and just the right amount of sweetness, it’s a comforting treat that brings a taste of the tropics to my table with minimal effort.

Why You’ll Love This Recipe

I love how this pie comes together in a single bowl without needing a crust. It practically makes itself, separating into layers while baking—the bottom turns slightly chewy like a crust, the center stays custardy, and the top gets beautifully toasted with coconut. Whether I’m serving it warm or chilled, it always satisfies my sweet cravings with its coconut-forward flavor and nostalgic texture. Plus, it’s naturally gluten-free, which makes it a great option for guests with dietary needs.

Ingredients

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

eggs
granulated sugar
butter, melted
milk
vanilla extract
all-purpose flour
salt
shredded sweetened coconut

Directions

I preheat my oven to 350°F (175°C) and grease a 9-inch pie dish.
In a mixing bowl, I whisk the eggs until blended, then add the sugar and mix well.
I stir in the melted butter, milk, and vanilla extract.
Next, I add the flour and salt, mixing until just combined.
I fold in the shredded coconut until evenly incorporated.
I pour the batter into the prepared pie dish and bake it for about 45 to 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
I let it cool before slicing so the layers set properly.

Servings and timing

This Crustless Coconut Pie makes about 8 servings. It takes roughly 10 minutes to prepare and about 45 to 50 minutes to bake. I usually allow it to cool for another 15 minutes before serving, especially if I want cleaner slices.

Variations

When I want a little twist, I add a dash of almond extract along with the vanilla. Sometimes I mix in a handful of mini chocolate chips or swap sweetened coconut for unsweetened if I want it less sugary. For a slightly tangy flavor, I’ve added a spoonful of lemon or orange zest, which pairs nicely with the coconut.

storage/reheating

I keep leftovers wrapped in the refrigerator for up to 4 days. When I want a warm slice, I reheat it in the microwave for about 15–20 seconds. It also tastes great chilled, straight from the fridge, especially on warm days.

FAQs

How does the pie form its own crust?

The flour in the batter naturally sinks a bit while baking, creating a light crust-like base without the need to roll out any dough.

Can I use unsweetened coconut instead?

Yes, I’ve tried it with unsweetened shredded coconut, and it works well. I just slightly increase the sugar to balance the sweetness.

Can this be made dairy-free?

I swap the milk with almond or coconut milk and use a dairy-free butter substitute. It still turns out creamy and delicious.

Can I make this pie ahead of time?

Absolutely. I often bake it the night before, let it cool, and refrigerate it. The flavor deepens overnight, and it slices even better the next day.

What type of milk works best?

Whole milk gives the richest texture, but I’ve used 2% and even evaporated milk with good results. Non-dairy options work too, though the texture may vary slightly.

Conclusion

This Crustless Coconut Pie is one of my go-to desserts when I need something quick, satisfying, and full of flavor. It’s simple enough for everyday baking but special enough to serve at gatherings. With just a few pantry staples and minimal prep, I can have a pie that tastes like I spent hours making it.