Can I make crustless coconut pie ahead of time?

Absolutely! In fact, this pie tastes even better after chilling, making it the perfect make-ahead dessert. Prepare the day before, let cool, and refrigerate until ready to serve.

Can I use coconut milk instead of whole milk?

Yes, substituting coconut milk for whole milk is a great way to enhance the coconut flavor and make the pie dairy-free. Use full-fat canned coconut milk for the creamiest, richest results.

Can I reduce the sugar in the recipe?

You can easily decrease the sugar to 1/3 cup if you prefer a less sweet pie, or experiment with alternative sweeteners like monk fruit or stevia blends. The overall texture will remain the same.

What’s the best type of coconut to use?

Both sweetened and unsweetened shredded coconut work beautifully. Sweetened coconut will yield a slightly chewier, moister pie, while unsweetened coconut results in a lighter, more subtle flavor.

Can I freeze leftover pie?

Yes, the baked pie slices freeze well when wrapped tightly. Defrost in the fridge and enjoy chilled or at room temperature.

Crustless Coconut Pie – Easy Dessert Recipe

Description

A simple yet impressive dessert that marries simplicity with luscious tropical flavor. This Crustless Coconut Pie forms its own golden top as it bakes, with a custardy center full of rich coconut flavor. Perfect for busy weeknights or entertaining, it requires minimal preparation and transforms simple pantry staples into a crowd-pleasing dessert in under an hour.

Ingredients

Scale

1 cup shredded coconut (sweetened or unsweetened)
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 large eggs (room temperature)
1 cup whole milk
1 teaspoon vanilla extract
1/4 cup butter, melted and cooled
Optional toppings: whipped cream or extra toasted coconut flakes

Instructions

Gather and measure all ingredients. Let eggs reach room temperature and melt butter, allowing it to cool slightly.
Preheat oven to 350°F (175°C) and lightly grease a 9-inch pie plate with butter or nonstick spray.
In a mixing bowl, combine the shredded coconut, sugar, all-purpose flour, baking powder, and salt. Stir to distribute evenly.
Add eggs, whole milk, cooled melted butter, and vanilla extract to the dry mixture. Whisk everything together thoroughly until completely blended and smooth.
Pour the batter into your prepared pie plate, using a spatula to scrape all the mixture out of the bowl. Tap the plate gently on the counter to settle the mixture.
Bake for 40-45 minutes until puffed, golden brown on top, and a knife inserted near the center comes out clean. The center should be just set with a slight wobble.
Remove from the oven and let cool completely on a wire rack. It will continue to set as it cools.
Optional: Garnish with whipped cream or toasted coconut flakes before serving.

Notes

For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
To make dairy-free, use unsweetened coconut milk or high-fat almond milk instead of whole milk, and coconut oil or vegan butter instead of dairy butter.
Sweetened coconut will give a more pronounced sugary flavor and chewier texture, while unsweetened results in a milder taste.
To toast coconut for garnish, spread flakes on a sheet pan and bake at 350°F for 3-5 minutes, stirring once, until golden.
The pie will puff during baking, then settle as it cools.
For extra crispness on top, broil the baked pie for 1-2 minutes at the end, watching carefully to prevent burning.
A glass pie plate helps monitor browning and ensures even baking.
Wait until fully cooled before slicing for a neater presentation.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 18g
Sodium: 175mg
Fat: 14g
Saturated Fat: 10g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 4g
Cholesterol: 115mg

Keywords: crustless coconut pie, easy coconut pie, impossible pie, coconut custard pie, gluten-free dessert, one-bowl dessert, southern dessert