This Crustless Coconut Pie recipe lets you get a fuss-free yet delicious and satisfying dessert on the table in just a few minutes. If you’re a coconut fan, prepare to fall in love!Jump to Recipe
I love desserts that don’t require a lot of fuss or a long list of ingredients. While those definitely have their place, sometimes you just want something that comes together quickly, right?
Well, for those times, this Crustless Coconut Pie is a fantastic option!
It’s sweet, crispy yet custardy, and there are lots of ways to dress it up in a hurry. Best of all, it requires only 8 ingredients, all of which you probably already have on hand. So, it’s a win-win all around!
The “crust” that forms is light and flaky, similar to a pastry. The middle layer is sweet and custardy. And the top is satisfyingly sweet and crunchy.
Now, if you’re not a fan of coconut, you’re unfortunately out of luck. Definitely try some of my other dessert recipes. These Kiwi-Glazed Cheesecake Bars are a personal favorite.
How to Make Crustless Coconut Pie
You can whip this dessert up in a hurry with just 8 ingredients and just a few simple steps.
You’ll begin by combining 3/4 cup sugar and 1/4 cup melted butter in a large mixing bowl and beating until combined. I tend to use my stand mixer for all things baking, but you can also use a hand mixer or even just stir by hand for this recipe.
Next, you’ll whisk together 2 eggs and 1 cup of milk in a small, separate bowl. Then, you’ll pour that into the mixing bowl and beat until light and fluffy. This will takes about 90 seconds to 2 minutes with a stand or hand mixer, or about 3-4 minutes by hand.
Once your wet ingredients are light and fluffy in the mixing, you’ll add 1/4 cup flour, 1/4 teaspoon each of baking powder and salt, and 1 1/2 cups of shredded coconut. Stir until combined and then pour into a greased and floured 9 inch pie plate.
Bake your crustless coconut pie at 350 degrees for 45 – 55 minutes, until set. Keep a close eye on it though as you don’t want the coconut to burn! If it starts to brown too much, you can cover the pie plate with foil while it finishes baking.
Once the pie is done baking, it’s important that you let it cool completely before eating. Start by cooling on the stovetop for 30 minutes and then transfer to the fridge for at least 2 hours before eating.
Store leftover pie in the refrigerator and eat within 2-3 days.
How to Customize this Recipe
Here are a couple of my favorite ways to change up this pie:
- Stir in 1/2 cup slivered almonds with the dry ingredients
- Top cooled pie with some melted chocolate, and almonds if you like, for a “Mounds” or “Almond Joy” variation.
- Up the coconut flavor to extreme level by replacing the regular milk with coconut milk.
- Top with crushed pineapple and an extra sprinkling of coconut for a tropical version with a taste similar to a Pina Colada.
I am sure there are lots of other ideas you could try as well. If you have luck with any other customizations, let me know in the comments. I’d love to hear about them!
Crustless Coconut Pie
- 3/4 cup Sugar
- 1/4 cup Butter (melted)
- 2 Eggs
- 1 cup Milk
- 1/4 cup Flour
- 1/4 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1 1/2 cup Shredded coconut
- In a large mixing bowl, beat sugar and melted butter together until combined. In a small bowl, whisk together eggs and milk. Pour into the mixing bowl and beat until light and fluffy, about 3 minutes. Stir in flour, baking powder, salt and coconut until combined. Pour into a greased and floured 9 inch pie plate.
- Bake at 350 degrees for 45-55 minutes, until set. (If the coconut is browning too quickly, cover with foil while finishing baking.) Cool on the stovetop before transferring to the refrigerator to finish cooling completely. Store in the refrigerator.