This Crustless Coconut Pie is the answer for anyone who loves the flavor of coconut pie but doesn’t want to fuss with making a traditional crust. It’s a one-bowl wonder that forms its own light crust as it bakes, thanks to the flour in the batter. The result is a soft, custard-like pie with a golden top and a rich, coconut-filled center.
Ideal for casual get-togethers or a weeknight dessert, this recipe is as effortless as it is satisfying. With just a few basic ingredients, you can whip up a treat that looks and tastes far more impressive than the effort required. The texture is a delightful mix of creamy and chewy, and the sweet coconut adds both flavor and a bit of bite.
This pie is equally delicious served warm, at room temperature, or chilled—making it incredibly versatile. Whether you dress it up with whipped cream and toasted coconut or enjoy a plain slice with coffee or tea, it hits the mark every time.
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It’s also a great make-ahead option for parties or potlucks since it keeps well in the refrigerator and is naturally gluten-friendly with minimal adaptation.
Servings and timing:
Total Time: 50 minutes
Yield: 8 slices
Ingredients:
- ½ cup all-purpose flour
- 1½ cups granulated sugar
- ½ cup (1 stick) unsalted butter, melted
- 2 cups milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut
- Pinch of salt
Instructions:
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