🥥 Crustless Coconut Pie – Golden, Toasty, and Irresistibly Easy

By: Rabia

Recipe Card

Servings & Timing

  • Prep Time: 10 minutes

  • Cook Time: 45–50 minutes

  • Total Time: 55–60 minutes

  • Yield: 1 (9-inch) pie, about 8 slices

  • Dietary Badges: Vegetarian, Easy, One-Bowl, Gluten-Free Option

Ingredients

  • Shredded coconut (sweetened or unsweetened)

  • Granulated sugar

  • All-purpose flour

  • Baking powder

  • Salt

  • Large eggs

  • Whole milk

  • Vanilla extract

  • Butter (melted, cooled)

  • Optional garnish: Whipped cream or toasted coconut flakes

Instructions

  1. Preheat & Prep – Heat oven to 350°F (175°C). Lightly grease a 9-inch pie plate with butter or nonstick spray.

  2. Mix Dry – In a medium bowl, whisk together flour, sugar, baking powder, and salt.

  3. Mix Wet – In a large bowl, beat eggs until smooth. Add milk and vanilla; whisk well.

  4. Add Butter – Slowly whisk in melted, cooled butter.

  5. Combine – Gradually stir dry ingredients into wet until just combined. Avoid overmixing.

  6. Fold Coconut – Gently fold in shredded coconut until evenly mixed.

  7. Bake – Pour into pie plate, smooth top, and bake 45–50 min, until golden and set.

  8. Cool & Serve – Cool at least 15 min before slicing. Serve warm or at room temp.

Notes

  • For gluten-free: swap all-purpose flour with a 1:1 gluten-free baking blend.

  • Best served fresh, but keeps well for a couple of days.

Introduction

Sometimes the simplest desserts are the most satisfying—this crustless coconut pie is proof. With its custard-like center, crisp golden edges, and rich coconut aroma, it’s a dessert you can whip up in under an hour, no pastry skills required. Whether you serve it warm with whipped cream for a cozy night in or chilled for a refreshing summer treat, it’s guaranteed to impress without the fuss.

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Step-by-Step Cooking Guide

1. Preheat & Prep
Lightly greasing your pie plate ensures easy slicing later.

2. Mix the Dry Ingredients
Whisking the flour, sugar, baking powder, and salt together ensures the baking powder is evenly distributed.
Tip: Sift the flour first for an extra-light texture.

3. Combine the Wet Ingredients
Beat the eggs just until uniform, then whisk in milk and vanilla for a smooth base.

4. Add the Butter
Pour in melted butter gradually while whisking so it blends in smoothly without scrambling the eggs.

5. Blend the Mixtures
Add the dry mixture to the wet in batches, stirring gently until just incorporated.
Tip: Overmixing can make the pie dense—stop as soon as the flour disappears.

6. Fold in the Coconut
Use a spatula to fold gently, making sure coconut is evenly dispersed.

7. Bake
The pie should be golden on top and firm but slightly jiggly in the center. A clean knife test confirms doneness.

8. Cool Before Serving
Cooling allows the custard to set, making cleaner slices.

Ingredient Details & Substitution Tips

  • Shredded Coconut: Sweetened will give a richer flavor, unsweetened offers more control over sweetness.

  • Flour: Any 1:1 gluten-free blend works well. Almond flour changes the texture but adds nuttiness.

  • Milk: Whole milk makes it creamier; plant-based milk works too, though slightly less rich.

  • Butter: For dairy-free, substitute coconut oil or vegan butter.

Recipe Variations & Serving Suggestions

  • Flavor Twists: Add ½ tsp almond extract for a nutty depth, or mix in ¼ cup mini chocolate chips.

  • Tropical Touch: Swap milk for coconut milk and top with pineapple slices before baking.

  • Serving Ideas: Serve with fresh berries and a dollop of whipped cream, or dust with powdered sugar.

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Storage & Make-Ahead Info

  • Storage: Store covered at room temperature for 1 day, or refrigerate up to 4 days.

  • Freezing: Wrap tightly and freeze for up to 2 months; thaw overnight in the fridge.

  • Reheating: Warm slices in the oven at 300°F for 5–8 min, or enjoy chilled.

FAQs

Q: Can I use low-fat milk?
A: Yes, but the texture will be less rich.

Q: My pie is too soft—what happened?
A: It may need more baking time; check for doneness with a knife inserted in the center.

Q: Can I make it ahead?
A: Yes, bake and refrigerate up to 2 days before serving.

Personal Note

This is one of those recipes I turn to when I need a no-fuss dessert that feels special. The aroma of coconut while it bakes is pure comfort—and the fact that it comes together in one bowl means I can spend less time in the kitchen and more time enjoying it with friends.

Rabia
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