This Crustless Coconut Pie is a wonderfully simple, classic dessert that delivers rich, indulgent coconut flavor without the need for a traditional pie crust. What makes this recipe special is how it transforms from a simple batter into a self‑forming pie with its own light shell and a creamy, custard‑like interior as it bakes. With just a handful of everyday ingredients and basic kitchen tools, you end up with a dessert that feels both cozy and elegant — perfect for family dinners, casual get‑togethers, or any time you want a warm, comforting sweet treat.
Ingredients
You will need the following:
- ½ cup all‑purpose flour: This small amount of flour works in tandem with the eggs and sugar to help the pie set properly. It encourages the mixture to form a tender yet stable base as it bakes.
- 1½ cups granulated sugar: The sugar sweetens the custard and balances the rich coconut, giving a beautifully sweet but not cloying flavor that makes each bite satisfying.
- ½ cup (1 stick) unsalted butter, melted: Melted butter adds depth and a rich, buttery note to every forkful. Allow it to cool slightly before adding to avoid cooking the eggs.
- 2 cups milk: Milk contributes to the creamy texture and adds moisture that helps the custard base come together. You can use whole milk for a richer result or a lighter option if preferred.
- 4 large eggs: Eggs give structure to the pie, helping it set while also adding richness. They’re essential for that custardy interior that contrasts with the tender top.
- 1 teaspoon vanilla extract: Vanilla brings warmth and aromatic complexity that harmonizes with the coconut.
- 1½ cups sweetened shredded coconut: This is the star ingredient — the shredded coconut infuses the pie with tropical flavor and delightful texture throughout.
- Pinch of salt: A tiny pinch of salt enhances sweetness and balances all of the flavors in the pie.
Detailed Instructions
- Prepare the Oven and Pan
Begin by positioning a rack in the center of your oven and preheat it to a moderate baking temperature, often around 350°F (180°C). As the oven warms, take a 9‑inch pie dish or baking pie plate and grease it thoroughly with a thin layer of butter. Make sure the bottom and sides of the pan are coated so the pie won’t stick once baked. - Mix the Dry Ingredients
In a large mixing bowl, combine the all‑purpose flour, granulated sugar, and pinch of salt. Use a whisk to stir them together until the texture is uniform and there are no lumps. This step ensures that the flour and sugar are evenly distributed, which helps the pie bake evenly from edge to center.
- Combine the Wet Ingredients
In a separate bowl, crack all four eggs and beat them gently with a whisk or fork. Once the yolks and whites are fully incorporated, pour in the milk, then the vanilla extract, and finally the melted, cooled butter. Whisk these together until the mixture is smooth and slightly frothy. Taking a moment to mix thoroughly will help the custard base develop a silky texture. - Add Coconut to the Batter
Now sprinkle the sweetened shredded coconut into the wet mixture. Stir it in gently so that the coconut is evenly distributed but not broken down too much. You want visible strands of coconut throughout the filling so that every mouthful has texture and flavor. - Combine Wet and Dry Mixes
Pour the wet mixture slowly into the bowl with the dry ingredients. Use a rubber spatula or wooden spoon to fold and stir the two together. Mix just until the batter is smooth and homogeneous — avoid overmixing, which can make the texture heavy instead of light. - Transfer to Pie Dish
Once combined, pour the batter into your prepared pie dish. Tilt the pan slightly if needed so the batter settles evenly across the bottom and reaches into all corners. - Baking Time
Place the dish in the preheated oven and bake without opening the door for most of the baking time. The pie typically takes about 40–50 minutes to bake. You’re aiming for the center to be set and the edges to turn a light golden brown. A knife inserted into the center should come out clean — this is the best indicator that the pie is fully cooked. - Cooling and Serving
Remove the pie from the oven and allow it to cool on a wire rack. Cooling helps the custard finish setting and makes it easier to slice clean pieces. You can serve this pie warm, at room temperature, or chilled — each way brings out slightly different texture qualities. Some people like to embellish a slice with a dollop of whipped cream, a dusting of toasted coconut, or serve it alongside coffee or tea for a complete dessert experience.