Crustless Coconut Pie Dessert

This crustless coconut pie offers tropical flavors and creamy comfort with very little effort. With no need to fuss over a pastry crust, you just stir together common pantry ingredients, pour into a pie dish, and bake until golden. The result is a dessert that is custardy inside, with a chewy coconut layer on top, ideal for both casual gatherings and cozy nights at home.

I first made this for a last minute family supper and everyone kept sneaking slices before dinner even started. That toasted coconut aroma fills the whole kitchen and brings everyone running.

Ingredients

• All purpose flour: ensures your pie sets just right and adds some light structure Use flour from a freshly opened bag for best results
• Granulated sugar: adds just the right sweetness and helps the top turn golden Use fine sugar for a tender bite
• Unsalted butter: melts into the filling for moisture and rich taste Good quality butter makes a difference
• Milk: ties everything together for that soft custard inside Whole milk is the richest choice
• Large eggs: bring body and help the pie puff Use the freshest eggs you can
• Vanilla extract: warms up the coconut flavor Real extract gives the best flavor boost
• Sweetened shredded coconut: brings that signature chewiness and taste Find a brand with naturally moist shreds
• Pinch of salt: brightens up all the flavors A fine sea salt blends in easily

Instructions

Preheat Oven:

Set your oven rack in the center so the pie bakes evenly. Heat the oven to 350 degrees Fahrenheit or 175 Celsius. Grease a nine inch pie dish thoroughly using butter or spray, making sure you reach the sides and bottom so nothing sticks.

Mix The Dry Ingredients:

Take a large mixing bowl and combine the all purpose flour, granulated sugar, and a pinch of salt. Gently whisk together to blend well and break up any lumps for a perfectly smooth finish later.

Add The Wet Ingredients:

Pour in melted unsalted butter, add the milk, eggs, and vanilla extract. Whisk the mixture until it is fully blended and smooth, with no bits of egg or butter visible. Taking extra time here ensures a silky pie texture.

Incorporate The Coconut:

Use a spatula or wooden spoon to gently fold in the sweetened shredded coconut. Make sure it is spread evenly so every slice gets plenty in each bite.

Pour And Bake:

Transfer the batter to your greased pie dish and use a spatula to smooth the top to the edges. Slide the dish into the center rack of the oven and bake for forty five to fifty minutes. The top should turn golden and a knife inserted in the middle should come out clean.

Cool And Serve:

Take the pie from the oven and let it cool completely on a rack. Cooling is important so the pie sets and slices neatly. Serve at room temperature or refrigerate for a few hours for a firmer custard texture.

My favorite part is the sweet toasted coconut layer on top. It always reminds me of holidays as a kid when my mother made extra so there would be plenty of edges for everyone. The aroma alone makes this recipe worth baking any time.

Storage Tips

Store leftover coconut pie lightly covered in the refrigerator. It stays fresh and moist for up to three days. If you plan to keep it longer, wrap slices and freeze them for up to two months. Thaw chilled in the fridge for the best flavor and texture.

Ingredient Substitutions

For a dairy free version use your favorite plant based butter and full fat coconut milk for richness. You can swap sweetened coconut for unsweetened and simply add extra sugar to taste. Oat milk or almond milk will also work though the pie may taste a bit lighter.

Serving Suggestions

This pie is delicious chilled on a warm day served with whipped cream or a sweet berry sauce. It also works well in thin slices for dessert trays alongside other sweets and fruit. At home we love it as a late night treat with black coffee.

No matter how you serve it, this creamy coconut pie is effortlessly impressive and perfect for both celebrations and everyday cravings. It is the kind of dessert that turns simple moments into something memorable just by sharing a slice.

Common Questions About Recipes

→ How do I keep the pie from sticking to the dish?

Lightly grease your pie dish with butter or a nonstick spray, making sure all sides and the bottom are covered to help release the pie once it cools.

→ Can unsweetened coconut be used?

Yes, unsweetened coconut will work but the pie will be less sweet. Add extra sugar if a sweeter taste is desired.

→ What texture can I expect?

The pie has a soft, custardy interior with a golden, chewy coconut top that forms naturally as it bakes.

→ Should this dessert be served warm or cold?

Let the pie cool completely, then serve chilled or at room temperature for the best texture and flavor.

→ How do I know when it's fully baked?

The pie is done when the top is golden and a knife inserted into the center comes out clean.