Crustless Coconut Pie Recipe – A Cozy, Simple Coconut Treat

Introduction

The kitchen smelled like browned butter and sweet coconut, and the little bell on the oven dinged just as I set the table. Right away I knew this simple Crustless Coconut Pie would be gone by the time the coffee finished brewing. This always takes me back to Sunday dinners. If you like custardy, coconut-forward pies, try a similar twist in my coconut custard pie for another comforting option.

Why You’ll Love This

• Quick to mix: one bowl, no crust fuss.
• Budget-friendly: pantry staples make a great dessert.
• Crowd-pleaser: kids and neighbors ask for seconds.
• Versatile: serve warm, chilled, or room temperature.

After the snapshot you’ll feel confident to bake it tonight.

Quick Recipe Snapshot

• Servings: 8
• Prep time: 10 minutes
• Cook time: 35 minutes
• Total time: 45 minutes
• Skill level: Easy
• Taste: sweet + coconutty

This is straightforward, and the cues below will help you nail it.

Ingredients You’ll Need

• ½ cup all-purpose flour
  • Use level measuring for accuracy.
• 1½ cups granulated sugar
  • Regular sugar keeps texture tender.
• ½ cup (1 stick) unsalted butter, melted
  • Unsalted butter helps control salt.
• 2 cups milk
  • Whole milk gives richer flavor.
• 4 large eggs
  • Room temperature for smooth mixing.
• 1 teaspoon vanilla extract
  • Pure vanilla tastes best.
• 1½ cups sweetened shredded coconut
  • Adds chew and coconut punch.
• Pinch of salt
  • Balances sweetness.

How to Make It

1. Preheat the oven to 350°F (175°C). First, set a rack in the center.
2. In a large mixing bowl, combine the melted butter and sugar. Stir until glossy and even.
3. Add the eggs and vanilla extract, then whisk briskly until smooth and slightly frothy.
4. Gradually add the flour and a pinch of salt, mixing until no dry streaks remain. Next, the batter will feel thicker.
5. Stir in the milk until the mixture is smooth and pourable, with a velvety shine.
6. Fold in the sweetened shredded coconut so you keep texture. Meanwhile, grease a pie dish with butter.
7. Pour the batter into the greased pie dish, smoothing the top with a spatula.
8. Bake about 30–40 minutes, until the top is golden and the edges pull slightly away. The center should set; a toothpick in the center comes out clean.
9. Allow the pie to cool slightly on a rack for 15 minutes. Finally, serve warm, at room temperature, or chilled—each way changes the texture nicely.

For another homey pairing, I sometimes think of flavors in my sweet potato pie while testing ovens and timing.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use warm milk so the batter mixes faster and stays smooth.
2. Common mistake + fix: If the top browns too quickly, tent with foil for the last 10 minutes.
3. Simple variation: Stir in ½ teaspoon cinnamon for a warm spice note.

Serving Ideas

• Weeknight dessert: Serve a warm slice with a spoonful of vanilla ice cream.
• Brunch table: Cut into wedges and pair with strong coffee or tea.
• Holiday side dessert: Bring a chilled slice to family gatherings for a lighter option.
• Casual treat: Top with toasted coconut and lime zest for brightness.
• After-dinner coffee: A small wedge with espresso makes a sweet finish, and you can pair it with a classic apple pie for variety.

Garnish ideas: toasted coconut, a dusting of powdered sugar, or a drizzle of coconut cream.

Storing & Leftovers

• Fridge: Store covered for up to 4 days.
• Freezer: Wrap tightly and freeze up to 1 month; thaw overnight in the fridge.
• Reheat: Warm gently in a 300°F oven for 8–10 minutes to restore texture.
  Leftover idea: Chop and use as a sweet element in yogurt bowls.

FAQs

Q: Can I make this ahead?
A: Yes. Bake the pie, then cool completely and refrigerate. Reheat briefly or serve chilled; it holds shape well.

Q: What can I substitute for milk?
A: You can use a milk alternative like canned coconut milk for extra coconut flavor, though texture will be slightly richer.

Q: How do I know it’s done?
A: The center should be set and no longer jiggly; a toothpick comes out clean and the top looks golden.

Q: Can I freeze the Crustless Coconut Pie?
A: Yes, freeze wrapped tightly and thaw overnight in the fridge before serving.

Final Thoughts

I love how little fuss this Crustless Coconut Pie requires and how big the payoff tastes—warm, fragrant, and like a hug from the oven. Tweak the coconut level or add a pinch of spice to make it yours.

Conclusion

For a historical twist, I sometimes compare notes with other simple recipes like the Crustless Coconut Pie shared on Cookin’ with Congress for inspiration. Also, if you need a gluten-free take for holidays, check this comforting Crustless Gluten-Free Coconut Pie Recipe for ideas and swaps.

Crustless Coconut Pie

This simple, custardy coconut pie is quick to mix and offers a delightful balance of sweetness and coconut flavor, making it a perfect crowd-pleaser for any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• ½ cup all-purpose flour Use level measuring for accuracy.
• 1½ cups granulated sugar Regular sugar keeps texture tender.
• ½ cup (1 stick) unsalted butter, melted Unsalted butter helps control salt.
• 2 cups milk Whole milk gives richer flavor.
• 4 large eggs Room temperature for smooth mixing.
• 1 teaspoon vanilla extract Pure vanilla tastes best.
• 1½ cups sweetened shredded coconut Adds chew and coconut punch.
• Pinch of salt Balances sweetness.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). First, set a rack in the center.
2. In a large mixing bowl, combine the melted butter and sugar. Stir until glossy and even.
3. Add the eggs and vanilla extract, then whisk briskly until smooth and slightly frothy.
4. Gradually add the flour and a pinch of salt, mixing until no dry streaks remain. The batter will feel thicker.
5. Stir in the milk until the mixture is smooth and pourable, with a velvety shine.
6. Fold in the sweetened shredded coconut to maintain texture.
7. Grease a pie dish with butter and pour the batter into the dish, smoothing the top with a spatula.

Baking

1. Bake about 30–40 minutes, until the top is golden and the edges pull slightly away. The center should set; a toothpick in the center comes out clean.
2. Allow the pie to cool slightly on a rack for 15 minutes before serving warm, at room temperature, or chilled.

Notes

Time-saver: Use warm milk for faster mixing. If the top browns too quickly, tent with foil for the last 10 minutes. A simple variation is to stir in ½ teaspoon cinnamon for a warm spice note. Store leftovers covered in the fridge for up to 4 days or freeze for up to 1 month.