Crustless Coconut Pie Dessert

This cozy crustless coconut pie is a breeze to whip up when you crave something sweet but easy. With no need for a tricky crust and a handful of simple ingredients you likely have on hand, it is a perfect dessert for casual gatherings or a quiet evening with family. The coconut forms a chewy golden top, while the interior bakes up creamy and soft.

Every time I make this pie I am reminded of visiting my grandmother who always had something coconut baking in the oven. By the time it cools the tempting aroma has my house full of hungry taste-testers.

Ingredients

• All purpose flour: ensures the pie sets properly and gives light structure. Use a trusted brand with fresh date for best results
• Granulated sugar: sweetens the pie and helps create the golden crust. Try to use fine sugar for a tender crumb
• Unsalted butter: melted butter brings richness and moisture. Use a good quality stick for flavor
• Milk: gives creamy texture and helps ingredients blend smoothly. Whole milk is ideal
• Large eggs: add body and help the pie puff. Use fresh eggs for best set and taste
• Vanilla extract: delivers warmth and a subtle boost to coconut flavor. Real extract works better than imitation
• Sweetened shredded coconut: gives chewiness and that signature coconut taste. Check labels for moist fresh shreds
• Pinch of salt: sharpens all the other flavors. Fine sea salt works great and blends in easily

Instructions

Preheat Oven:

Set your oven rack in the center position so the pie bakes evenly. Warm your oven to 350 degrees Fahrenheit or 175 degrees Celsius and lightly grease a nine inch pie dish with butter or a spray, making sure the sides and bottom are fully coated so the pie does not stick.

Mix the Dry Ingredients:

In a large mixing bowl combine the all purpose flour, granulated sugar, and pinch of salt. Whisk gently to evenly blend and break up any clumps in the flour and sugar so you get a smooth batter.

Add the Wet Ingredients:

Pour the melted unsalted butter into the bowl along with the milk, eggs, and vanilla extract. Whisk until the mixture is homogeneous and there are no streaks of egg or butter left. This step is important for the final silky consistency.

Incorporate the Coconut:

Stir in the sweetened shredded coconut using a spatula or wooden spoon. Make sure it is evenly dispersed throughout the batter so each slice gets plenty of coconut flavor and texture.

Pour and Bake:

Pour the mixture into the greased pie dish. Use a spatula to spread the batter evenly to the edges. Place the dish in the preheated oven and bake for forty five to fifty minutes or until the top is golden and a knife inserted in the center comes out clean.

Cool and Serve:

Remove the dish from the oven and let the pie cool completely on a rack. Allowing it to cool gives the middle time to set for clean slices. Serve at room temperature or chill for a firmer texture.

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Sweetened coconut is my favorite part since it toasts just a little on top while baking. This reminds me of eating coconut macaroons as a child and everyone always picks off the golden chewiest edge pieces first. There is true magic in the aroma of toasted coconut filling the house.

Storage Tips

Keep your coconut pie loosely covered in the refrigerator. It will hold up nicely for up to three days. For a firmer bite, let it chill a few hours before slicing. You can also freeze slices individually wrapped for up to two months and thaw overnight in the fridge.

Ingredient Substitutions

If you need to make it dairy free, use a good plant based butter and full fat coconut milk for creaminess. You can also try unsweetened coconut and add a splash more sugar to taste. Almond or oat milk will work in a pinch but the result will be slightly less rich.

Serving Suggestions

For a breezy summer treat, serve chilled with a dollop of whipped cream or a spoonful of berry compote. The pie pairs beautifully with coffee or black tea. I sometimes serve thin wedges as part of a dessert platter with fresh fruit.

Cultural Touch

Coconut custard pies have roots through the American South and the Caribbean. Often pies like these are called impossible pies because they magically make their own crust as they bake. There are many family versions passed down through generations and mine always calls for slightly extra coconut for the chewiest top.

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However you serve it, this simple coconut pie brings both ease and a special homemade touch to any gathering. Enjoy a slice and savor the aroma and sweet memory it creates.

Frequently Asked Questions

→ How do I prevent the pie from sticking to the dish?

Lightly grease your pie dish with butter or nonstick spray to ensure the pie can be removed easily after baking.

→ Can I use unsweetened coconut instead of sweetened?

Yes, but the final dessert will be less sweet. Consider adding a bit more sugar if using unsweetened coconut.

→ What’s the texture of this coconut pie?

It's soft and custardy, with golden edges and a coconut-studded filling that sets without a crust.

→ Is this dessert served warm or cold?

Allow the pie to cool completely after baking for the best texture, then serve at room temperature or chilled.

→ How do I know when the pie is done baking?

The top should be golden, and a knife inserted in the center should come out clean when it’s ready.