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Homemade coconut pie with a golden crust and shredded coconut topping

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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.