Crustless Coconut Pie – Easy Dessert Recipe
Introduction
This crustless coconut pie is a simple, delightful dessert that highlights the rich flavor and texture of shredded coconut. Easy to make and perfect for coconut lovers, it’s moist, lightly sweetened, and beautifully golden on top.
Ingredients
- 1 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs (room temperature)
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 cup butter, melted and cooled
- Optional toppings: whipped cream or extra toasted coconut flakes
Instructions
- Step 1: Gather and measure all ingredients. Let the eggs reach room temperature and melt the butter, allowing it to cool slightly.
- Step 2: Preheat the oven to 350°F (175°C) and lightly grease a 9-inch pie plate with butter or nonstick spray.
- Step 3: In a mixing bowl, combine the shredded coconut, sugar, all-purpose flour, baking powder, and salt. Stir to distribute evenly.
- Step 4: Add eggs, whole milk, cooled melted butter, and vanilla extract to the dry mixture. Whisk everything together thoroughly until completely blended and smooth.
- Step 5: Pour the batter into the prepared pie plate, using a spatula to scrape all the mixture out of the bowl. Tap the plate gently on the counter to settle the mixture.
- Step 6: Bake for 40-45 minutes until puffed, golden brown on top, and a knife inserted near the center comes out clean. The center should be just set with a slight wobble.
- Step 7: Remove from the oven and let cool completely on a wire rack. The pie will continue to set as it cools.
- Step 8: Optional: Garnish with whipped cream or toasted coconut flakes before serving.
Tips & Variations
- For a nuttier flavor, try using toasted shredded coconut in the batter.
- Substitute almond milk or any other milk alternative to make it dairy-free, adjusting the butter accordingly.
- If using sweetened coconut, consider reducing the sugar slightly to balance sweetness.
- Serve chilled for a refreshing dessert or at room temperature for a softer texture.
Storage
Store leftover pie covered in the refrigerator for up to 3 days. Reheat gently in the oven at low temperature if you prefer it warm, or enjoy it cold straight from the fridge. To keep the coconut topping crunchy, add any garnishes just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie ahead of time?
Yes, you can prepare it a day in advance and refrigerate it. Just add any toppings like whipped cream or toasted coconut flakes right before serving to keep them fresh.
Is this pie gluten-free?
This recipe calls for all-purpose flour, which contains gluten. You can substitute a gluten-free flour blend to make the pie gluten-free, but results may vary slightly in texture.
PrintCrustless Coconut Pie – Easy Dessert Recipe
This Crustless Coconut Pie is a simple and delicious dessert that highlights the sweet, tropical flavor of shredded coconut without the fuss of making a crust. With a moist, custard-like texture and a golden top, it’s an easy crowd-pleaser perfect for any occasion. The pie is made with basic pantry ingredients and baked to a perfect set, then optionally topped with whipped cream or extra toasted coconut for added indulgence.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pie Ingredients
- 1 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs (room temperature)
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 cup butter, melted and cooled
Optional Toppings
- Whipped cream
- Extra toasted coconut flakes
Instructions
- Prepare the Ingredients: Gather and measure all ingredients. Ensure eggs are at room temperature for better mixing and melt the butter, then allow it to cool slightly to prevent cooking the eggs when combined.
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate using butter or nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, combine shredded coconut, granulated sugar, all-purpose flour, baking powder, and salt. Stir them together to distribute the ingredients evenly.
- Add Wet Ingredients: To the dry mixture, add the eggs, whole milk, cooled melted butter, and vanilla extract. Whisk everything thoroughly until the batter is completely blended and smooth, ensuring no lumps remain.
- Pour into Pie Plate: Pour the batter into the prepared pie plate, using a spatula to scrape out all the mixture from the bowl. Tap the pie plate gently on the counter to settle the batter evenly.
- Bake the Pie: Bake in the preheated oven for 40-45 minutes. The pie should puff up and develop a golden brown top. A knife inserted near the center should come out clean, and the center should be just set with a slight wobble.
- Cool and Set: Remove the pie from the oven and let it cool completely on a wire rack. The pie will continue to set and firm up as it cools.
- Serve and Garnish: Optionally, garnish the cooled pie with whipped cream or extra toasted coconut flakes before serving for extra flavor and texture.
Notes
- Using room temperature eggs helps the batter mix more evenly and results in a smoother texture.
- Allow the melted butter to cool slightly before adding it to the eggs to prevent curdling.
- Sweetened shredded coconut will make the pie sweeter; adjust sugar if using sweetened coconut.
- To toast coconut flakes, spread them on a baking sheet and bake at 350°F for 5-7 minutes until golden, watching closely to avoid burning.
- This pie is best enjoyed the day it’s made but can be stored covered in the refrigerator for up to 3 days.
- For a dairy-free version, substitute whole milk with a plant-based milk and butter with coconut oil or vegan butter.
Keywords: crustless coconut pie, easy coconut pie, coconut dessert, baked coconut pie, no crust pie, simple dessert, coconut recipe
