Name: Crustless Coconut Pie
Prep time: 45 min
Total time: 55 min
Ingredients: 1 1/2 cups shredded coconut 🥥 – Unsweetened or sweetened, depending on preference.; 1/2 cup sugar 🍚 – Regular granulated sugar for sweetness and structure.; 1/4 cup all-purpose flour 🌾 – Just enough to bind the filling and give it body.; 1/4 tsp salt 🧂 – Enhances and balances the sweetness.; 1 1/2 cups sweetened condensed milk 🥛 – The rich, creamy base that adds a caramelized sweetness.; 3 large eggs 🥚 – Provide structure and a custardy texture.; 1 tsp vanilla extract 🌼 – Adds warmth and depth of flavor.; 1/4 cup butter, melted 🧈 – For richness and moistness.; 1/4 cup milk – Lightens the custard and adds creaminess.

Crustless Coconut Pie is the kind of dessert that transforms humble pantry ingredients into pure magic. Imagine a pie that needs no crust—one that creates its own golden edges as it bakes. A pie that emerges from the oven golden brown on top, tender and custardy inside, with a chewy, caramelized bottom that mimics the best part of a coconut macaroon. It’s rich, sweet, and bursting with tropical coconut flavor, offering everything you love about a traditional coconut pie but with a fraction of the effort. This Crustless Coconut Pie is the answer for anyone seeking a quick dessert that doesn’t skimp on flavor or texture. Whether you’re hosting a brunch, craving a weeknight treat, or need a holiday table stunner, this easy one-bowl recipe will win hearts and satisfy sweet cravings.

Why You’ll Love This Recipe

No Crust Needed – Saves time and hassle without sacrificing any flavor or texture.
Pantry-Friendly – Most ingredients are probably already in your kitchen.
One Bowl Wonder – Mix, pour, bake—no complicated steps or equipment.
Incredible Texture – Custardy center, caramelized coconut top, chewy golden edges.
Tropical Sweetness – Perfectly sweet with rich coconut flavor and warm vanilla undertones.
Versatile for Any Occasion – Brunch, dessert, or snack—it fits them all.
Freezer Friendly – Keeps well for days or freezes beautifully for make-ahead convenience.

Ingredients

1 1/2 cups shredded coconut 🥥 – Unsweetened or sweetened, depending on preference.
1/2 cup sugar 🍚 – Regular granulated sugar for sweetness and structure.
1/4 cup all-purpose flour 🌾 – Just enough to bind the filling and give it body.
1/4 tsp salt 🧂 – Enhances and balances the sweetness.
1 1/2 cups sweetened condensed milk 🥛 – The rich, creamy base that adds a caramelized sweetness.
3 large eggs 🥚 – Provide structure and a custardy texture.
1 tsp vanilla extract 🌼 – Adds warmth and depth of flavor.
1/4 cup butter, melted 🧈 – For richness and moistness.
1/4 cup milk – Lightens the custard and adds creaminess.

Preparation (Step-by-Step)

Step 1: Preheat Your Oven

Set your oven to 350°F (175°C). Grease a 9-inch pie plate with butter or nonstick spray and set it aside. This recipe doesn’t need a crust, but greasing the dish helps the pie release cleanly after baking.

Step 2: Combine Dry Ingredients

In a large mixing bowl, add:

1 1/2 cups shredded coconut
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt

Stir these ingredients together with a fork or whisk to evenly distribute the flour and sugar among the coconut flakes.

Step 3: Mix Wet Ingredients

To the same bowl, add:

1 1/2 cups sweetened condensed milk
3 large eggs
1 teaspoon vanilla extract
1/4 cup melted butter (make sure it’s slightly cooled)
1/4 cup milk

Whisk everything together until the batter is smooth, glossy, and well combined. The mixture will be pourable but thick.

Step 4: Pour and Level

Pour the batter into your prepared pie plate. Use a spatula to gently smooth the top so that the coconut distributes evenly across the surface.

Step 5: Bake to Golden Perfection

Place the pie on the center rack of the preheated oven. Bake for 40–50 minutes, or until the top is golden brown, the center is set, and a toothpick inserted near the middle comes out mostly clean. The pie may still jiggle slightly in the center when done but will firm up as it cools.

Step 6: Cool and Serve

Let the pie cool on a wire rack for at least 1 hour. You can serve it slightly warm or chill it for a firmer texture. Either way, slice and enjoy the gooey coconut goodness!

Variation

Chocolate Chip Coconut Pie – Stir in 1/2 cup of mini chocolate chips before baking for a Mounds bar twist.
Lemon Coconut Pie – Add 1 teaspoon of fresh lemon zest and a tablespoon of lemon juice for a citrusy brightness.
Toasted Coconut Pie – Toast half the coconut in a dry skillet before adding to the batter for a deeper, nuttier flavor.
Nutty Delight – Add 1/4 cup chopped pecans or almonds to the batter for added crunch.

Cooking Note

For a deeper golden top and caramelized edges, let the pie bake closer to 50 minutes and resist the temptation to take it out too early. The edges will form a chewy, almost crust-like layer that’s one of the best parts. Also, don’t worry if the pie puffs up during baking—it will settle as it cools.

Serving Suggestions

Whipped Cream – A dollop of whipped cream adds a light, airy counterbalance to the dense custard.
Fresh Berries – Serve with a side of fresh strawberries or raspberries for a fruity contrast.
Coconut Ice Cream – Double the coconut with a creamy scoop of coconut ice cream.
Drizzle of Caramel Sauce – Take it over the top with a warm caramel drizzle.

Tips

Use Room Temperature Ingredients – Eggs and milk blend better when they’re not cold.
Don’t Skip the Butter – It adds richness and helps the pie set properly.
Store Covered in the Fridge – Keeps fresh for 4–5 days when wrapped tightly.
Freeze for Later – Freeze slices wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving.
Check for Doneness Carefully – A knife should come out mostly clean from the center when it’s ready.

Prep Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes

Nutritional Information (Per Slice)

Calories: 330
Protein: 6g
Sodium: 140mg
(Note: Nutrition may vary depending on brand of ingredients and size of slice.)

FAQs

Can I make this pie without sweetened condensed milk?

Sweetened condensed milk is essential for the custard texture and signature sweetness. Substituting it will significantly change the outcome.

Is the pie gluten-free?

This pie can be made gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking flour.

Can I make it dairy-free?

You can try using coconut condensed milk, plant-based butter, and a non-dairy milk like almond or oat. The texture may vary but still delicious.

Does this pie need to be refrigerated?

Yes, since it’s a custard-based pie, it should be refrigerated after it cools. It tastes amazing chilled too.

Can I double the recipe?

Yes, you can double it and bake in a 9×13” baking dish. Add 5–10 minutes extra to the baking time.

Conclusion

Crustless Coconut Pie is a dream dessert that’s as easy as it is irresistible. With no crust to fuss over and a batter that comes together in minutes, this pie rewards you with layers of luscious texture and rich, sweet coconut flavor. It’s a celebration of simplicity that doesn’t compromise on indulgence—perfect for novice bakers and seasoned pros alike. Whether you’re serving it at a Sunday brunch, bringing it to a potluck, or just treating yourself on a quiet evening, this pie is destined to become a repeat favorite. One bite, and you’ll understand why it’s so dreamy.