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Crustless Coconut Pie Recipe

Crustless Coconut Pie Recipe
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4.9 from 13 reviews

This easy Crustless Coconut Pie forms its own golden crust while baking, delivering a rich, custard-like center with a sweet toasted coconut topping. Perfect for quick desserts or last-minute guests, it’s naturally gluten-free, uses simple ingredients, and is a crowd-pleasing treat served warm or chilled.

Ingredients

Eggs

  • 4 large eggs

Granulated Sugar

  • 1 cup granulated sugar

All-Purpose Flour

  • ½ cup all-purpose flour

Butter

  • ½ cup butter, melted

Milk

  • 2 cups milk (whole or any preferred kind)

Vanilla Extract

  • 1½ teaspoons vanilla extract

Sweetened Coconut

  • 1 cup shredded sweetened coconut

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease a 9-inch pie dish.

    2. In a large mixing bowl, whisk eggs and sugar until smooth.

    Add flour, melted butter, milk, and vanilla extract. Stir until fully combined.

    Fold in shredded coconut.

    Pour batter into the prepared pie dish.

    Bake for 45–50 minutes, until golden and set. A toothpick should come out clean.

    Let cool slightly before slicing. Serve warm, at room temperature, or chilled.

Notes

  • Substitute almond or coconut milk for a dairy-free version.
  • Add spices like cinnamon or nutmeg for warmth.
  • For a tropical twist, stir in drained crushed pineapple or lime zest.
  • Store in the refrigerator for up to 4 days; can also be frozen for up to 2 months.
  • Reheat individual slices in the microwave for 20–30 seconds.

Nutrition

Find it online: https://lauracooks.com/crustless-coconut-pie-recipe/