Go Back
Crustless Coconut Pie Easy Creamy Dessert
Emily

Crustless Coconut Pie

This easy crustless coconut pie makes its own soft crust while baking! Sweet, rich, and loaded with coconut flavor, it’s a no-fuss dessert that’s perfect for weeknights or gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 cups milk
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 pinch salt

Equipment

  • 9-inch pie dish
  • Mixing bowl
  • Whisk
  • oven mitts
  • knife (for testing doneness)

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or nonstick spray.
  2. In a large bowl, whisk together flour, sugar, and salt. Add melted butter, milk, eggs, and vanilla. Whisk until smooth, then stir in shredded coconut.
  3. Pour mixture into prepared pie dish. Bake 45–50 minutes, until golden and a knife inserted in center comes out clean.
  4. Let pie cool completely to set. Slice and serve at room temperature or chilled.

Notes

For best texture, let the pie cool completely before slicing. Serve chilled or at room temperature. Pairs wonderfully with whipped cream or fresh berries. Store leftovers in the refrigerator for up to 3 days.