Crustless 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
Scale
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
