Easy Crustless Coconut Pie

Introduction

If you’re searching for a dessert that combines minimal effort with maximum flavor, this crustless coconut pie is exactly what you need. It’s rich, custardy, and filled with the tropical sweetness of coconut. The best part? It forms its own “crust” as it bakes, so you can skip the hassle of rolling out dough or buying a pre-made crust. Whether you’re a seasoned baker or someone who just wants to whip up something impressive with pantry staples, this recipe is bound to become a favorite in your kitchen.

My recipe story

I first discovered crustless coconut pie at a family gathering years ago, when my aunt surprised us with a dessert that looked like a cross between a custard pie and a coconut cake. At first bite, I was hooked. The top had a golden, toasty coconut layer, the center was silky and rich, and the bottom had just enough structure to hold it all together—no crust required. I later learned that this recipe became popular because it was economical, simple, and absolutely delicious. Over time, I’ve tweaked the ratios slightly, but the essence remains the same: a fuss-free pie with big flavor. Now, I make it for holidays, potlucks, and even quiet evenings when I want something sweet but effortless.

Ingredient breakdown

One of the biggest perks of this crustless coconut pie recipe is that it uses basic ingredients found in almost every kitchen. You don’t need anything fancy or hard to find, which makes this dessert even more approachable.

The foundation of the pie comes from flour, sugar, and melted butter. The flour provides just enough structure to hold everything together, while the sugar adds sweetness and enhances the coconut flavor. Butter brings richness and a smooth texture that makes each bite velvety and indulgent.

Coconut is, of course, the star of the show. Shredded sweetened coconut not only delivers that unmistakable tropical flavor but also gives the pie its beautiful golden, slightly chewy top layer. Combined with eggs and milk, the coconut helps form the creamy custard-like filling that keeps people coming back for seconds. A touch of vanilla rounds everything out with warm, aromatic notes.

Equipment you’ll need

• Mixing bowls (one large, one medium)
• Whisk or hand mixer
• Measuring cups and spoons
• 9-inch pie dish
• Rubber spatula
• Cooling rack

Step-by-step directions

1. Preheat your oven. Start by preheating your oven to 350°F (175°C). This ensures the oven is at the right temperature by the time your pie is ready to go in. Baking at the proper temperature helps the pie cook evenly and develop that golden coconut topping without overbaking the custardy center.
2. Prepare your pie dish. Lightly grease a 9-inch pie dish with butter or nonstick spray. This prevents sticking and makes serving the pie much easier. While this is a crustless pie, the edges will still brown beautifully against the dish.
3. Mix the dry ingredients. In a medium bowl, whisk together the flour, sugar, and a pinch of salt. This ensures the flour is evenly distributed and prevents clumps in your batter, leading to a smoother pie filling.
4. Combine the wet ingredients. In a large mixing bowl, whisk the melted butter, eggs, milk, and vanilla extract until smooth and well combined. The mixture should look creamy and slightly frothy.
5. Add coconut and dry ingredients. Gradually whisk the dry mixture into the wet mixture until fully incorporated. Stir in the shredded coconut, making sure it’s evenly distributed throughout the batter.
6. Pour and bake. Pour the batter into your prepared pie dish, smoothing the top with a spatula if necessary. Bake for 45–55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out mostly clean.
7. Cool and serve. Allow the pie to cool on a wire rack for at least 30 minutes before slicing. This helps the custard set and makes for cleaner slices. Serve warm, chilled, or at room temperature depending on preference.

Variations & substitutions

One of the great things about crustless coconut pie is how adaptable it is. You can make small changes to fit your preferences or dietary needs. Here are a few ideas:

• Use unsweetened shredded coconut if you prefer a less sweet dessert.
• Swap whole milk for coconut milk to intensify the coconut flavor.
• Replace butter with coconut oil for a dairy-free option.
• Add a handful of mini chocolate chips or chopped nuts for extra texture.
• Stir in a splash of rum or coconut extract for a tropical twist.

Storage, freezing & make-ahead

This crustless coconut pie stores well, making it a great make-ahead dessert. Once cooled, cover the pie tightly with plastic wrap or foil and store it in the refrigerator for up to 4 days. To freeze, wrap the entire pie (or individual slices) in plastic wrap, then in foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. For best texture, enjoy within the first couple of days after baking, though it will still taste delicious later on.

Serving ideas & pairings

Crustless coconut pie shines on its own, but pairing it with the right accompaniments can elevate the experience even further. A dollop of freshly whipped cream or a scoop of vanilla ice cream adds creamy contrast to the chewy coconut topping. Fresh berries like raspberries or mango slices bring brightness and color. For a holiday twist, drizzle the pie with a little caramel or chocolate sauce. Pair it with coffee, black tea, or even a chilled glass of dessert wine for a complete after-dinner treat.

FAQ

• Can I make this pie gluten-free? Yes, simply replace the all-purpose flour with a 1:1 gluten-free flour blend.
• Can I use coconut milk instead of regular milk? Absolutely! Coconut milk will enhance the coconut flavor and give the pie an even creamier texture.
• How do I know when the pie is done? The pie is done when the top is golden brown and a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs.
• Can I make this pie ahead of time? Yes, you can prepare and bake it a day in advance. Store it in the fridge and bring it to room temperature before serving.
• Can I add toppings? Definitely! Whipped cream, toasted coconut flakes, or a drizzle of caramel all make fantastic toppings.

Final thoughts

This crustless coconut pie is proof that sometimes the simplest recipes deliver the biggest rewards. With minimal effort, a handful of pantry staples, and a love for coconut, you can create a dessert that’s comforting, versatile, and crowd-pleasing. Whether you’re new to baking or an experienced home cook, this recipe deserves a spot in your repertoire. Next time you’re in the mood for something sweet but uncomplicated, give this pie a try—you’ll be amazed at how quickly it disappears from the table.

Easy Crustless Coconut Pie

---

• Author: Sarah White
• Total Time: 1 hour
• Yield: 8 servings
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

 A rich, custardy coconut pie that magically forms its own crust while baking. Simple, sweet, and perfect for any occasion.

---

Ingredients

• ½ cup all-purpose flour

• 1 ½ cups granulated sugar
• ½ cup (1 stick) unsalted butter, melted

• 3 large eggs

• 2 cups whole milk
• 1 teaspoon vanilla extract

• 1 ½ cups sweetened shredded coconut

• Pinch of salt

---

Instructions

1. Preheat oven to 350°F (175°C) and lightly grease a 9-inch pie dish.

2. In a medium bowl, whisk together flour, sugar, and salt until well combined.
3. In a large bowl, whisk melted butter, eggs, milk, and vanilla until smooth.

4. Slowly add the dry mixture into the wet mixture, whisking until no lumps remain.

5. Stir in shredded coconut until evenly distributed.
6. Pour batter into prepared pie dish and smooth the top.

7. Bake for 45–55 minutes, or until golden brown and a toothpick inserted in the center comes out mostly clean.

8. Cool on a wire rack for at least 30 minutes before slicing and serving.

Notes

 For extra flavor, substitute coconut milk for regular milk. Store leftovers covered in the refrigerator for up to 4 days. Serve with whipped cream, fresh berries, or a sprinkle of toasted coconut.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American