Crustless Coconut Pie Dessert

This crustless coconut pie is my go-to whenever I want a dessert that feels special but takes almost no effort. With just a handful of pantry essentials you mix everything in one bowl and get a dreamy custard pie topped with golden chewy coconut. It is just the right amount of sweet and buttery where every slice feels homemade and comforting. No fussy crust means less mess and more time to enjoy the results with friends or over coffee after dinner.

Every time I bake this my kitchen fills with warm coconut aroma and someone inevitably peeks in asking if it is ready yet. It is the easiest dessert to share and always disappears quickly at family gatherings.

Ingredients

• All purpose flour: flour is the foundation for setting the pie and keeps the texture light. Choose a trusted name brand checked for freshness so you get no lumps
• Granulated sugar: for sweetening and a golden crust. Fine granulated sugar dissolves best for a tender finish
• Unsalted butter: melted butter is key for rich taste and moist crumb. Buy real butter for pure flavor
• Milk: adds a creamy mouthfeel and keeps the custard smooth. Whole milk delivers the best results
• Large eggs: help the pie puff and set with a silky middle. Always pick fresh eggs so the texture is delicate not eggy
• Vanilla extract: brings warmth and rounds out the coconut. Use pure vanilla over imitation for fuller flavor
• Sweetened shredded coconut: makes the chewy golden crown and gives bursts of coconut in each bite. Check labels to ensure moist fresh shreds not dry bits
• Pinch of salt: sharpens all flavors. Fine sea salt disappears seamlessly in the batter

Instructions

Preheat Oven:

Set your oven rack in the middle position so your pie bakes evenly and preheat the oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius. Grease a nine inch pie dish with soft butter or baking spray being sure to coat the sides and bottom thoroughly so nothing sticks later

Mix The Dry Ingredients:

In a large mixing bowl combine the all purpose flour granulated sugar and a pinch of salt. Use a wire whisk to ensure everything is blended smoothly and break apart any lumps for an even base

Add The Wet Ingredients:

Pour in the melted butter followed by milk eggs and vanilla extract. Whisk gently but thoroughly until the mixture looks smooth and uniform with no visible streaks of egg or pools of butter remaining. This guarantees a consistent silky texture in the final pie

Incorporate The Coconut:

Stir in all of the sweetened shredded coconut using a spatula or spoon. Mix just until the coconut is evenly dispersed through the batter so every bite gets coconut flavor and chew

Pour And Bake:

Transfer the batter to the greased pie dish scraping the bowl to get it all in. Use the spatula to level the top so the pie bakes evenly and gets that signature golden edge. Slide the dish into your preheated oven and bake for forty five to fifty minutes until the pie is well set and the top is deep golden. Check by inserting a knife in the center and making sure it comes out clean

Cool And Serve:

Let your pie cool completely on a rack before slicing. This important step allows the custard middle to set up for neat slices. Serve at room temperature or chill for a firmer bite

My favorite part about this recipe is the layer of toasted coconut that forms naturally on top. It always makes me think of sharing coconut treats with siblings as a kid everyone wanted the chewiest corner slices. Baking this pie guarantees the kitchen smells irresistible and it always draws a crowd as it cools.

Storage Tips

Store leftover coconut pie loosely covered with foil or wrap in the fridge for up to three days. Slices actually taste better after chilling a few hours since the flavors meld. To freeze wrap each slice in parchment then seal in bags or containers for up to two months. Defrost overnight in the refrigerator for best texture.

Ingredient Substitutions

For a dairy free version use a high quality plant based butter and full fat coconut milk for luscious texture. Almond milk can be used but the pie will be less rich. You can substitute unsweetened coconut and add one or two tablespoons more sugar if you like your pie sweeter.

Serving Suggestions

Serve chilled or at room temperature paired with a cloud of whipped cream or Greek yogurt and a spoonful of fresh berries. It makes a wonderful casual dessert after supper or dress it up for brunch alongside seasonal fruit. Fresh coffee or a strong black tea complements the coconut and custard.

Cultural Touch

Coconut pies like this have deep roots in both southern and island cooking traditions. Often called impossible pies these recipes were prized for how easily they come together and for their almost magical crust forming while baking. My own recipe adds a bit more coconut than tradition for extra chew since that was always the best bite at family gatherings.

There is just something special about a dessert where every step is simple and each bite brings back a wave of happy memories. Just chill and share this pie when you want an easy win for any gathering.

Your Recipe Questions Answered

→ How do I keep the dessert from sticking?

Grease your pie dish thoroughly with butter or nonstick spray so slices release cleanly after baking.

→ Can I use unsweetened coconut?

Yes, but add extra sugar to maintain sweetness as unsweetened coconut yields a less sweet result.

→ What is the texture like?

This dessert features a soft, custard-like interior with chewy coconut and lightly golden edges.

→ Should I serve it warm or cold?

Let it cool completely before serving. It can be enjoyed chilled or at room temperature for best texture.

→ How do I tell when it’s baked through?

Look for a golden top. Insert a knife in the center; if it comes out clean, it’s ready to cool and slice.

→ Can I substitute dairy ingredients?

Use plant-based butter and full-fat coconut milk for a dairy-free treat with creamy texture.