Why You’ll Love This Recipe
If you love coconut desserts but dread the fuss of making pastry, this Crustless Coconut Pie is the perfect solution. It comes together quickly with pantry staples and delivers a creamy, custard-like texture that almost creates its own crust as it bakes. The result is a pie that feels both rich and light, making it a wonderful dessert for family dinners, potlucks, or even just a quiet evening treat.
What I particularly enjoy about this recipe is its ease. There’s no rolling out dough, no blind baking, and no complicated steps. You simply mix everything in one bowl, pour it into a dish, and let the oven do the magic. I once tried swapping in coconut milk for part of the dairy, and it gave the pie an even deeper coconut flavor. Whether you serve it warm or chilled, with a dollop of whipped cream or on its own, this pie never fails to impress.
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Crustless Coconut Pie – A Simple, Creamy Delight
- Total Time: 1 hr
- Yield: 8 servings
- Diet: Vegetarian
Description
This crustless coconut pie is a simple, creamy, and delicious dessert that forms its own light crust while baking. Perfect for coconut lovers, it’s easy to make with just a few pantry ingredients.
Ingredients
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 2 cups milk
- 1 1/2 cups shredded coconut (sweetened or unsweetened)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pie dish with butter or cooking spray.
- In a large mixing bowl, whisk together eggs, sugar, melted butter, milk, vanilla extract, and salt until smooth.
- Add the flour and mix until well combined.
- Stir in the shredded coconut.
- Pour the batter into the prepared pie dish.
- Bake for 45–50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Allow the pie to cool slightly before slicing. Serve warm or chilled.
Notes
- The pie will naturally form a light crust on the bottom while baking—no separate crust needed.
- Store leftovers in the refrigerator for up to 3 days.
- Best served with whipped cream or fresh fruit.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Eggs
The backbone of this pie, eggs provide structure and richness. They give the filling its custard-like texture once baked.
Sugar
Adds sweetness to balance the coconut flavor. You can adjust slightly if you prefer a less sweet dessert.
Butter
Melted butter gives the pie a smooth, indulgent finish and adds richness to the custard.
Milk
Regular whole milk works perfectly here, but you can also try using part coconut milk for a stronger tropical flavor.
All-purpose flour
A small amount of flour helps the pie set properly and gives it body. It also helps create that lightly “crust-like” edge during baking.
Shredded coconut
The star ingredient! Sweetened or unsweetened coconut can be used, depending on your taste. It provides chewiness and layers of flavor throughout the pie.
Vanilla extract
Adds warmth and depth of flavor to balance the richness of the pie.
Salt
Just a pinch enhances the sweetness and ensures the flavors don’t taste flat.
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
In a large mixing bowl, whisk the eggs until smooth. Add sugar, melted butter, milk, and vanilla extract. Mix until everything is fully combined.
Gradually stir in the flour and salt, ensuring there are no lumps. Finally, fold in the shredded coconut until evenly distributed throughout the mixture.
Pour the batter into the prepared pie dish. Bake for 45–50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Allow the pie to cool for at least 20 minutes before slicing. The texture will continue to set as it cools. You can serve it warm for a softer custard feel or refrigerate it for a firmer, chilled version.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe makes 8 slices of pie. Preparation time takes around 10 minutes, while baking requires 45–50 minutes. Cooling time is an additional 20 minutes, making the total time just over an hour.
Storage/reheating
Store leftover pie in an airtight container in the refrigerator for up to 4 days. You can enjoy it chilled straight from the fridge or reheat slices in the microwave for about 20–30 seconds if you prefer it warm. This pie also freezes well—wrap tightly and freeze for up to 2 months, then thaw overnight in the fridge before serving.
Variations and Customizations
Coconut Cream Pie Style
Top with whipped cream and toasted coconut flakes for an extra layer of indulgence.
Tropical Twist
Add crushed pineapple or diced mango to the batter for a fruity variation.
Nutty Coconut Pie
Mix in chopped pecans, almonds, or macadamia nuts for added crunch.
Chocolate Coconut Pie
Stir in a handful of mini chocolate chips to create a coconut-chocolate combination.
Coconut-Lime Pie
Add lime zest and a squeeze of juice to the batter for a refreshing citrus flavor.
Dairy-Free Option
Use coconut milk and dairy-free butter substitutes for a fully dairy-free version.
Gluten-Free Version
Swap the flour for a gluten-free all-purpose flour blend to make it suitable for gluten-sensitive eaters.
Caramel Coconut Pie
Drizzle caramel sauce over the top before serving for extra sweetness.
Spiced Coconut Pie
Add a pinch of cinnamon or nutmeg for a warm, cozy flavor profile.
Layered Coconut Pie
Serve slices with a layer of fresh fruit or jam beneath for a surprise filling.
FAQs
Can I use sweetened coconut instead of unsweetened?
Yes, but reduce the sugar slightly to prevent the pie from becoming overly sweet.
Does this pie make its own crust?
Yes, the flour and eggs help form a light crust around the edges during baking.
Can I use coconut milk instead of regular milk?
Absolutely, it enhances the coconut flavor beautifully.
Can I make this pie ahead of time?
Yes, it can be baked a day in advance and stored in the refrigerator.
Conclusion
Crustless Coconut Pie is proof that simplicity often leads to the most satisfying desserts. With minimal effort and basic ingredients, you can create a pie that is rich, creamy, and packed with tropical flavor. It’s versatile enough for both casual family meals and special occasions, and the variations make it endlessly customizable. Whether you keep it classic or experiment with add-ins, this recipe is sure to become a go-to favorite in your dessert collection.