by: Lina

Crustless Coconut Pie

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Crustless Coconut Pie

Okay, picture this: a creamy coconut pie that’s so luscious and fragrant, you might just do a happy dance in your kitchen. No crust to fuss over, which means less mess and more pie filling madness! The minute you slice into this golden, custardy wonder, you’ll get that gorgeous smell of toasted coconut mingling with sweet vanilla. It’s like a tropical vacation for your taste buds—without packing a bag. Seriously, once you try this crustless coconut pie, you’ll wonder why you ever bothered with a traditional crust in the first place. Plus, it’s incredibly simple to whip up, making it a perfect treat for impressing guests or sneaking a slice when no one’s looking.

Quick Facts

  • Yield: Serves 6-8
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour

Ingredients

For the Main Dish:

  • 1 cup sweetened shredded coconut
  • 3 large eggs
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • Optional: 2 tbsp unsalted butter, melted (for extra richness)

How I Make It

Step 1:

Start by preheating your oven to 350°F. In a small dry skillet, gently toast the shredded coconut over medium heat, stirring often until it turns golden brown and smells nutty—about 3-5 minutes. This step really amps up the flavor, so don’t skip it! Set it aside to cool.

Step 2:

In a mixing bowl, whisk together the eggs, sugar, flour, and salt until combined and slightly frothy. This helps give the pie a light yet set texture.

Step 3:

Pour in the milk, cream, and vanilla extract, mixing gently to keep it smooth. If you want an extra touch of richness, stir in that melted butter now.

Step 4:

Fold in the toasted coconut. Save a little for sprinkling on top later—it makes the pie look irresistible once baked.

Step 5:

Pour the custard mixture into a greased 9-inch pie dish. Sprinkle the reserved coconut evenly over the top.

Step 6:

Bake for about 40-45 minutes, or until the edges are set and the center is just slightly jiggly (it will continue to firm up as it cools). Let the pie cool completely before slicing to firm it up perfectly.

Variations & Tips

  • Use unsweetened coconut and increase sugar by 2 tbsp for a less sweet pie.
  • Swap some of the milk for coconut milk for an even more intense coconut flavor.
  • For a tropical twist, stir in 1/4 cup chopped pineapple or mango.
  • Add a pinch of cinnamon or nutmeg for warm, spiced notes.
  • If the pie cracks slightly on top, no worries—just dust with powdered sugar or extra coconut flakes before serving.
  • To avoid over-baking, check the pie at 35 minutes and cover loosely with foil if it’s browning too fast.

How I Like to Serve It

This pie is fabulous chilled on a warm summer afternoon or room temperature at a casual dinner party. Add a dollop of whipped cream or a scoop of vanilla ice cream, and you’ve got a dreamy dessert that’s both simple and elegant. Plus, it shines at holiday gatherings when you want something different from the usual pumpkin or apple pies.

Notes

  • Store leftovers covered in the fridge for up to 3 days—just bring to room temperature before serving.
  • If reheating, warm gently in the oven at 300°F for 10 minutes to keep it creamy without drying out.

Closing: This crustless coconut pie is the perfect easy-breezy dessert that always feels like a little tropical escape right from your own kitchen.


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