Discover how to make the best Crustless Coconut Pie! A creamy, custardy coconut dessert that forms its own crust while baking — no rolling or fuss required. Perfectly sweet, quick, and ideal for family gatherings or everyday indulgence.
Crustless Coconut Pie Creamy, Easy, and Irresistibly Delicious
Few desserts capture the cozy comfort of homemade baking quite like Crustless Coconut Pie. This recipe is magical — it forms its own soft crust as it bakes, leaving a creamy coconut custard center and a golden, toasty top. No pie crusts, no hassle — just rich coconut flavor and old-fashioned charm in every bite.
If you’re craving something simple yet impressive, this recipe is for you. With minimal prep and everyday ingredients, you’ll have a pie that tastes bakery-worthy without all the effort.
Why You’ll Love This Crustless Coconut Pie
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No crust needed: The pie magically separates into layers while baking.
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Quick & easy: Made in one bowl, with no rolling or chilling.
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Rich coconut flavor: Shredded coconut gives texture and sweetness.
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Perfect for any occasion: Great for holidays, potlucks, or weeknight desserts.
Ingredients
You only need a few pantry staples to create this creamy, coconut-filled masterpiece.
Main Ingredients:
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½ cup (1 stick) unsalted butter, melted and cooled slightly
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¾ cup granulated sugar
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½ cup all-purpose flour
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4 large eggs
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2 cups milk (whole or 2%)
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1 teaspoon pure vanilla extract
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1 teaspoon coconut extract (optional but enhances flavor)
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1 ½ cups sweetened shredded coconut
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A pinch of salt
Optional Toppings:
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Whipped cream or Cool Whip
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Toasted coconut flakes
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Fresh berries (optional for garnish)
Step-by-Step Directions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or baking dish with butter or non-stick spray. This step ensures the pie doesn’t stick and forms that perfect self-made crust.
Step 2: Combine Wet Ingredients
In a large mixing bowl, whisk together melted butter and sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the milk, vanilla extract, and coconut extract (if using).
This step creates the creamy custard base that makes this pie irresistibly smooth and velvety.
Step 3: Add Dry Ingredients and Coconut
Sift in the flour and salt. Stir gently until well combined, ensuring no lumps remain. Add the shredded coconut and mix just until evenly distributed throughout the batter.
You’ll notice the mixture is thin — don’t worry! It thickens beautifully as it bakes and forms distinct layers: a soft custard base, a delicate middle, and a lightly crisp top.
Step 4: Pour and Bake
Pour the batter into the prepared pie dish. Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
During baking, the pie naturally separates:
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A golden, lightly crisp “crust” forms on the bottom.
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A rich, creamy coconut custard layer in the middle.
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A toasted, chewy coconut topping.
This “magic pie” effect is what makes it so unique and loved by everyone who tries it!
Step 5: Cool and Serve
Remove the pie from the oven and allow it to cool on a wire rack for at least 30 minutes. Cooling helps it firm up while keeping the custard silky.
Serve it slightly warm, at room temperature, or chilled — each way offers a different texture experience.
Top with whipped cream and toasted coconut flakes before serving for an extra touch of indulgence.
Pro Tips for the Perfect Crustless Coconut Pie
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Use whole milk: It gives a richer flavor and creamier texture.
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Don’t overmix: Overmixing can make the pie dense instead of custardy.
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Coconut extract = more flavor: It amplifies the tropical taste.
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For a deeper flavor: Toast half the shredded coconut before mixing it in.
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Cool before slicing: This helps it set and slice cleanly.
Variations
You can easily adapt this recipe to suit your taste or dietary needs.
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Gluten-Free: Substitute flour with a gluten-free baking blend.
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Sugar-Free: Use a sugar substitute like erythritol or monk fruit.
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Lemon Coconut Pie: Add 1 tablespoon lemon zest and 1 teaspoon lemon juice for a bright, citrusy twist.
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Chocolate Coconut Pie: Mix in 2 tablespoons cocoa powder and top with chocolate drizzle.
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Pineapple Coconut Pie: Add ½ cup crushed pineapple (well-drained) for a tropical vibe.
Serving Suggestions
This pie is delicious on its own but even better with a few simple sides:
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With whipped cream: Classic and light.
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With vanilla ice cream: Perfect for warm slices.
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With fresh berries: Adds color and freshness.
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With coffee or tea: Makes a cozy afternoon treat.
Storage Instructions
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Refrigerate: Store leftovers in an airtight container or cover the pie dish with plastic wrap. It keeps fresh for 3–4 days in the refrigerator.
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Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
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Reheat: Warm individual slices in the microwave for 10–15 seconds if desired.
Nutrition Information (Per Serving, Approximate)
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Calories: 290
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Carbohydrates: 27g
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Protein: 6g
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Fat: 17g
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Fiber: 2g
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Sugar: 20g
(Values vary based on ingredients used.)
Frequently Asked Questions (FAQs)
Q1: Can I use coconut milk instead of regular milk?
Yes! Substitute half or all of the milk with coconut milk for a richer, more tropical flavor.
Q2: Does this pie really make its own crust?
Yes. The flour settles during baking, creating a light crust-like base while the coconut toasts on top.
Q3: Can I make this pie ahead of time?
Absolutely! It tastes even better the next day as the flavors meld together. Simply refrigerate and serve chilled.
Q4: Can I use unsweetened coconut?
Yes, but you may want to slightly increase the sugar to balance the flavor.
Q5: How do I know when the pie is done baking?
The top should be golden, and a knife inserted near the center should come out mostly clean. Slight jiggle in the center is okay it sets as it cools.
Expert Baking Insights
Crustless pies like this one are a baker’s secret weapon — minimal work, maximum payoff. The combination of butter, milk, eggs, and flour creates a custard base that thickens as it bakes, while the coconut rises and toasts beautifully.
This pie is naturally gluten-optional, budget-friendly, and endlessly versatile. It’s also the ideal dessert to make when you’re short on time but still want something homemade and impressive.
Final Thoughts
This Crustless Coconut Pie is pure magic — simple, creamy, and irresistibly good. Each slice melts in your mouth with the rich flavor of coconut and vanilla, topped with a delicate golden crust that forms all on its own.
Whether served warm from the oven or chilled from the fridge, this pie delivers comfort and tropical sweetness in every bite. Perfect for family gatherings, special occasions, or a sweet weeknight treat, it’s sure to become a go-to dessert in your home.
So grab your mixing bowl, whisk up a few pantry staples, and let your oven do the rest. You’ll be amazed at how effortlessly delicious homemade pie can be.
