Oh, let me tell you about my absolute favorite lazy-day dessert—this crustless coconut pie that’s so simple, you’ll wonder why you haven’t been making it every week. I stumbled upon this gem years ago when I desperately needed a quick, fuss-free treat for unexpected guests. No rolling out dough, no crumbly crust disasters—just pure, velvety coconut magic in every bite. The first time I pulled it from the oven, that golden top and sweet, tropical aroma had everyone hovering around the kitchen. Now it’s my go-to when I crave something cozy yet impressive (and let’s be real—when I’m too impatient for pastry). Trust me, this recipe is the love child of convenience and indulgence.

Why You’ll Love This Crustless Coconut Pie

This pie is my secret weapon for so many reasons, and once you try it, you’ll see why it’s a keeper:

No crust chaos: Skip the rolling pin and butter-sticky countertops—this pie sets up beautifully all on its own.
5-minute prep: Just whisk, pour, and bake. Even my kids can practically make it (though they’d rather eat it).
Coconut heaven: Toasty shreds in every bite, with a custardy center that’s like a tropical hug.
Last-minute lifesaver: Forgot dessert? You’re 10 minutes from batter to oven, and the magic happens while you eat dinner.

Seriously, it’s the dessert equivalent of your comfiest pajamas—easy, reliable, and always satisfying.

Ingredients for Crustless Coconut Pie

Here’s the beautiful part—you probably have most of these in your pantry right now! Just a handful of simple ingredients come together for something extraordinary:

4 large eggs (room temperature makes them blend smoother)
1 cup granulated sugar (though I sometimes sneak in 2 tbsp brown sugar for depth)
1/2 cup all-purpose flour (spooned & leveled—no dense pies here!)
1/2 teaspoon salt (trust me, it balances the sweetness perfectly)
2 cups whole milk (the richer, the better—I’ve even used half-and-half in a pinch)
1 teaspoon vanilla extract (the good stuff—none of that imitation business)
1/2 cup unsalted butter, melted (let it cool slightly so it doesn’t scramble the eggs)
1 cup shredded coconut (I prefer sweetened, but unsweetened works if you’re watching sugar)

See? Nothing fancy—just honest ingredients that do magical things in the oven. Now let’s make some pie!

Equipment Needed

You won’t need any fancy gadgets here—just the basics every baker already has:

A trusty 9-inch pie dish (I use my grandma’s old ceramic one)
Mixing bowl and whisk (or a fork if you’re feeling rustic)
Measuring cups/spoons
An oven that’s ready to work its magic

That’s it! No stand mixer required—this pie keeps things gloriously simple.

How to Make Crustless Coconut Pie

Alright, let’s get mixing! This pie comes together faster than you can say “second slice,” but there are a few key steps to nail that perfect texture. Follow along—I’ll walk you through each stage like we’re baking side by side in my flour-dusted kitchen.

Step 1: Prepare the Batter

First things first—preheat that oven to 350°F (175°C). Now grab your eggs and sugar. Beat them together in your mixing bowl until they’re pale and frothy, about 2 minutes with a whisk (or 1 minute if using electric beaters). You’ll know it’s ready when the mixture ribbons off your whisk—that silky texture is your foundation. Sprinkle in the flour and salt next, mixing just until no dry patches remain. Scrape the bowl’s edges with a spatula—those sneaky flour pockets love to hide there!

Step 2: Add Wet Ingredients

Here comes the liquid gold! Pour in your milk and vanilla first, whisking gently to combine. Now drizzle in that melted butter—slowly!—while stirring constantly. Too fast and you’ll get little butter specks; too slow and… well, actually, there’s no such thing as too slow here. Just keep whisking until everything’s smooth as coconut cream. Pro tip: Don’t overmix now—you want tender pie, not rubber!

Step 3: Fold in Coconut

Time for the star of the show! Sprinkle your shredded coconut over the batter and fold it in with gentle strokes using a spatula. Think of it like tucking the coconut into bed—no roughhousing! You want every spoonful to have flecks of coconut, but don’t go crazy mixing or you’ll deflate all that lovely air we worked into the eggs earlier.

Step 4: Bake to Perfection

Pour your batter into the greased pie dish—it should slosh in like a tropical wave—and slide it into the oven. Set your timer for 45 minutes, but start peeking at 40. You’re looking for golden edges that pull slightly from the pan and a center that jiggles just a tiny bit (like jelly, not soup). A toothpick should come out mostly clean—a few moist crumbs are perfect. Let it cool for at least 20 minutes before slicing, or you’ll have coconut custard soup (still delicious, just not pie-shaped!).

Tips for the Best Crustless Coconut Pie

Want to take your pie from good to knock-your-socks-off amazing? Here are my tried-and-true tricks:

Toast the coconut first—just 5 minutes in a dry skillet unlocks insane nutty flavor (watch closely, it burns fast!).
Room temp ingredients blend smoother—pull eggs and milk out 30 minutes early.
The toothpick test lies! Check 2-3 spots since coconut can cling to it falsely.
Let it rest—that tempting golden top needs time to set into creamy perfection.

Follow these, and you’ll get rave reviews every time—my neighbors still ask for “the pie with the magic crust that isn’t there.”

Serving Suggestions

This pie shines all on its own, but oh—what fun to dress it up! Top warm slices with a dollop of freshly whipped cream or vanilla ice cream that melts into the coconut custard. In summer, I love crowning it with ripe mango or raspberries for a pop of color and tartness. My husband swears a drizzle of caramel sauce takes it over the top (and who am I to argue?).

Storage and Reheating

This pie keeps like a dream! Just cover it loosely with foil or plastic wrap and pop it in the fridge—it’ll stay fresh for up to 3 days (if it lasts that long!). To reheat, I like microwaving individual slices for 15-20 seconds until just warm, or you can pop a whole slice in the toaster oven at 300°F for 5 minutes to revive that golden top. Pro tip: The texture actually gets richer overnight as the flavors meld—if you can wait that long!

Nutritional Information

Keep in mind—nutrition varies based on brands and tweaks! This crustless coconut pie is a rich treat, with each creamy slice packing coconutty goodness from butter, eggs, and shredded coconut. Enjoy in moderation (or not—no judgment here!).

FAQs About Crustless Coconut Pie

Can I use coconut milk instead of regular milk?
Absolutely! Swap the whole milk for an equal amount of canned coconut milk (full-fat works best) to crank up the tropical flavor. The pie will be richer and slightly denser—in the best way possible. Just stir the can well first!

Is this gluten-free?
Almost! Just replace the all-purpose flour with a 1:1 gluten-free blend (I like ones with xanthan gum included). The texture stays wonderfully custardy—my gluten-sensitive aunt couldn’t tell the difference when I made it for her last Thanksgiving.

Why did my pie sink in the middle?
Don’t panic—this happens if you open the oven door too early or underbake slightly. Next time, wait until the edges are fully golden before checking. A slight dip is normal (it’ll still taste amazing!), but a crater means it needed 5 more minutes.

Can I freeze leftovers?
You bet! Wrap cooled slices tightly in plastic wrap, then foil. Thaw overnight in the fridge and warm gently—the texture softens a bit, but that coconut flavor stays bold. Perfect for emergency dessert cravings!

Did you make this pie? I’d love to hear how it turned out—leave a comment or rating below! Your tips might just help the next baker nail their perfect slice.