Crustless Coconut Pie Dessert

This crustless coconut pie delivers all the joy of a creamy coconut dessert without fussing with a pastry base. In just one bowl you whisk up a sweet coconut custard that bakes to a golden top with a soft interior. There is nothing simpler when you want a genuinely homemade treat that brings that tropical aroma to your kitchen and feeds a crowd. Each bite reminds me of long summer afternoons baking with my grandmother, who believed every cake and pie should be heavy with coconut.

Whenever I make this pie the aroma always draws everyone into the kitchen long before it is done baking. It is one of those desserts my family remembers fondly and requests for birthdays, potlucks, or just a comforting weekend treat.

Ingredients

• All purpose flour: for structure and to help it firm up gently look for unbleached and fresh for best texture
• Granulated sugar: to sweeten and encourage those caramelized edges fine sugar dissolves right into the batter
• Unsalted butter: brings richness and that essential moist bite go with stick butter for pure flavor
• Milk: for creamy consistency and even blending whole milk makes a difference
• Large eggs: to give lift and create a tender custardy layer always use the freshest you can find
• Vanilla extract: to round out the coconut and deepen the aroma pure vanilla makes an impact
• Sweetened shredded coconut: packs in chew and amplifies the tropical note choose moist fresh bags without clumping
• Pinch of salt: to sharpen and balance all the flavors use fine sea salt for a smooth blend

Instructions

Preheat Oven:

Set your oven rack to the center so your pie cooks evenly all the way through. Warm up your oven to 350 degrees Fahrenheit or 175 degrees Celsius and thoroughly grease a nine inch pie dish with butter or spray making sure to coat every curve to prevent sticking.

Mix The Dry Ingredients:

In a big mixing bowl whisk together your all purpose flour granulated sugar and a pinch of salt. Mixing these helps even out any clumps and gives you a smooth foundation for the batter.

Add The Wet Ingredients:

Pour in melted unsalted butter along with the milk eggs and vanilla extract. Whisk well until no streaks remain and everything is fully blended and silky. Taking the time here helps the pie bake up custardy instead of streaky.

Incorporate The Coconut:

Gently stir sweetened shredded coconut into your bowl making sure every bit is coated and evenly distributed. You want coconut in every bite and this keeps the pie moist as it bakes.

Pour And Bake:

Transfer the batter into your greased pie dish and smooth the top with a spatula. Carefully place the dish in your preheated oven and bake for forty five to fifty minutes until the top turns golden and a knife comes out clean from the center.

Cool And Serve:

Let your pie cool completely in the dish on a rack. This lets the custard set so your slices come out neat and intact. Serve the pie at room temperature for a creamy bite or chill for a firm classic slice.

That golden layer of toasted coconut on top is always the first piece everyone wants. It tastes just like the crispy edges of coconut macaroons I remember stealing from the cooling rack as a child. The real magic is the moment you cut into the pie and the rich coconut aroma fills the room bringing everyone to the table for a slice.

Storage Tips

Store this pie in the refrigerator loosely covered to keep it from drying out. It will keep its texture and flavor for about three days. If you have leftovers or want to make it ahead for a busy week you can freeze individual slices tightly wrapped and let them thaw overnight in the fridge before serving.

Ingredient Substitutions

If dairy is not an option choose a quality plant based butter and use canned full fat coconut milk for the creaminess. If you only have unsweetened coconut on hand bump up the sugar a smidge to keep the pie sweet and chewy. Almond or oat milk will blend in for those avoiding cow’s milk though the final pie will be a bit lighter.

Serving Suggestions

This pie shines served either lightly chilled with a swirl of whipped cream or at room temperature with berries. It pairs so well with hot coffee tea or even a tropical fruit platter for something more festive. For gatherings I cut the slices small and stack them with toothpicks for a grab and go dessert buffet.

Cultural Touch

Crustless coconut pies are beloved in the South and across many Caribbean kitchens too. Some folks call them impossible pies because they make their own crust as they bake. In my own family recipe we always double the coconut for an extra chewy sweet top that everyone loves to pick at.

However you serve it this coconut pie is about bringing comfort and real simple joy to the table. Every time I make it the house seems a little warmer and everyone a little happier. If you are new to coconut desserts this is the perfect start. One whiff from the oven and you may find you are making it for years to come.

Common Questions About Recipes

→ How do I prevent sticking when baking?

Grease the pie dish well with butter or a nonstick spray for easy removal after baking.

→ Can unsweetened coconut be used?

Yes, but the dessert will be less sweet. Add a bit more sugar to balance the flavor.

→ What is the texture of this pie?

The texture is soft and custardy inside, with golden, lightly chewy coconut on top.

→ Should it be served warm or chilled?

Let it cool completely for the best texture. Serve at room temperature or chilled for a firmer bite.

→ How can I tell when it's done baking?

The top turns golden and a knife comes out clean from the center when the dessert is ready.