Print

Crustless Coconut Pie

Print Recipe

A simple, old-fashioned crustless coconut pie that forms its own golden top and custardy center as it bakes. No crust, no rolling—just mix, pour, and bake! Perfect for brunch, potlucks, or a comforting weeknight dessert.

Ingredients

  • ½ cup all-purpose flour

  • 1½ cups granulated sugar

  • ½ cup (1 stick) unsalted butter, melted

  • 2 cups milk (whole milk preferred)

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • 1½ cups sweetened shredded coconut

  • Pinch of salt

Instructions

  • Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or nonstick spray.

  • In a large mixing bowl, combine flour, sugar, and a pinch of salt. Whisk until well mixed.

  • Add wet ingredients: Pour in melted butter, milk, eggs, and vanilla extract. Whisk thoroughly until smooth and fully combined.

  • Stir in the coconut, mixing until evenly distributed throughout the batter.

  • Pour the mixture into the greased pie dish. It will be very liquid — that’s normal.

  • Bake for 45 to 50 minutes or until the top is golden brown and a knife inserted into the center comes out clean.

  • Cool completely on a wire rack before slicing. The pie will firm up as it cools.

  • Serve at room temperature or chilled, plain or with whipped cream.

Notes

  • Texture: The flour settles to form a light crust-like base, while the coconut rises to the top and toasts.

  • Use room-temperature ingredients for the best consistency.

  • Customize with add-ins like lemon zest, chocolate chips, or crushed pineapple.

  • Storage: Keeps in the refrigerator for up to 4 days. Can be frozen for up to 2 months.

  • Don’t skip the cooling step—this helps the custard fully set.

Find it online: https://claradelish.com/crustless-coconut-pie/