Perfect Crustless Coconut Pie Recipe Creamy and Easy to Make

Name: Perfect Crustless Coconut Pie
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Southern
Ingredients: 1½ cups (120g) shredded coconut (unsweetened preferred); 4 large eggs (room temperature); 1 cup (200g) granulated sugar; ½ cup (115g) melted butter; 1 cup (240ml) whole milk or full-fat coconut milk for dairy-free option; 1 teaspoon vanilla extract (or almond extract for variation); Pinch of salt

Posted on August 13, 2025

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If you’re looking for a dessert that’s creamy, irresistibly delicious, and surprisingly easy to make, this Perfect Crustless Coconut Pie might just steal the show. Imagine a golden-brown top with toasted coconut, a custard-like center bursting with creamy coconut flavor, and the best part? No crust to fuss over! This pie is perfect for coconut lovers and anyone who craves simple comfort food with a tropical twist. Trust me, once you try it, it’ll be on repeat in your kitchen.

This recipe has a special place in my heart because it reminds me of the coconut pies my grandma used to bake during family gatherings—except hers had a buttery crust that took forever to perfect. I’ve simplified it over the years, and honestly, going crustless makes it even better. Plus, it’s naturally gluten-free, which is a nice bonus!

The Story Behind Perfect Crustless Coconut Pie

Coconut pie has origins deeply embedded in Southern cuisine, where custard pies are a beloved dessert staple. Traditionally, coconut pies would have a flaky crust and a filling made with shredded coconut, eggs, sugar, and milk. Over time, variations emerged, and the crustless version became a favorite for those who preferred a lighter, less complicated bake.

Personally, I discovered the joy of crustless pies during my hunt for a gluten-free dessert option for a friend. I wanted all the creamy goodness of a coconut pie without the hassle of making (or buying) gluten-free crust. This recipe was born out of necessity, but it quickly became a household favorite. It’s perfect for summer picnics, holiday dinners, or just a casual weekend treat. Coconut’s natural sweetness and tropical vibe make it feel like a mini vacation with every bite.

And let’s talk seasonal relevance—this pie is fantastic year-round, but it really shines in spring and summer when you want something light and refreshing. Pair it with fresh berries or a dollop of whipped cream, and you’ve got yourself a dessert that wows every time.

Ingredients for the Perfect Crustless Coconut Pie

Let’s break down the ingredients for this creamy, toasted masterpiece. Each one plays a key role in making this pie unforgettable.

Shredded Coconut: The star of the show! Use unsweetened shredded coconut for a balanced sweetness. If you only have sweetened coconut on hand, reduce the sugar slightly.
Eggs: These create the custard-like texture and help the pie set beautifully. Use fresh, room-temperature eggs for the best results.
Sugar: Regular granulated sugar works perfectly here, but you can swap it for coconut sugar for a deeper flavor.
Butter: Melted butter adds richness and helps create the golden top. You can use salted butter for extra flavor or unsalted if you prefer to control the saltiness.
Milk: Whole milk gives the pie its creamy base. For a dairy-free version, use full-fat coconut milk—it’ll amplify the coconut flavor.
Vanilla Extract: A touch of vanilla rounds out the flavors. For a tropical twist, try adding a splash of almond or rum extract.
Salt: Just a pinch to balance the sweetness and enhance all the other flavors.

When shopping for shredded coconut, I recommend looking for brands that don’t add preservatives or artificial flavors. My favorite is Bob’s Red Mill unsweetened coconut—always fresh and perfectly textured.

Equipment Needed for Crustless Coconut Pie

One of the joys of this recipe is how simple the equipment list is. You don’t need anything fancy!

Mixing Bowl: A medium-sized bowl is perfect for combining all the ingredients.
Whisk: A sturdy whisk makes it easy to mix the custard without overworking it.
Pie Dish: Use a 9-inch glass or ceramic pie dish for even baking. Avoid metal dishes as they can cause uneven browning.
Spatula: Handy for scraping every last bit of batter into the dish.
Cooling Rack: Allow the pie to cool evenly and avoid condensation underneath.

Pro tip: If you don’t have a pie dish, you can use a square baking dish instead. Just keep an eye on the baking time as it may vary slightly.

How to Make Perfect Crustless Coconut Pie

Follow these simple steps to create a pie that’s creamy, toasted, and downright irresistible.

Preheat your oven: Set it to 350°F (175°C) and grease your 9-inch pie dish lightly with butter or cooking spray.
Mix the eggs and sugar: In a medium bowl, whisk together 4 large eggs and 1 cup (200g) of granulated sugar until smooth and pale.
Add the melted butter: Slowly pour in ½ cup (115g) of melted butter and whisk to combine.
Add milk and vanilla: Stir in 1 cup (240ml) of whole milk and 1 teaspoon of vanilla extract (or almond extract, if using).
Fold in shredded coconut: Gently mix in 1½ cups (120g) of shredded coconut until evenly distributed.
Pour into the pie dish: Transfer the batter into your prepared dish, smoothing the top with a spatula.
Bake: Place the pie in the oven and bake for 40-45 minutes, or until the top is golden brown and the center is set. A toothpick inserted in the middle should come out clean.
Cool: Allow the pie to cool completely on a wire rack before slicing. This helps it firm up for clean slices.

Pro tip: If the edges start browning too quickly, cover them with foil and continue baking. And don’t worry if the pie puffs up—it’ll settle as it cools.

Cooking Tips & Techniques

To make sure your crustless coconut pie turns out perfect every time, here are some helpful tips:

Room temperature ingredients: Using room-temperature eggs and milk ensures the custard mixes smoothly.
Don’t overmix: Whisk the ingredients until just combined. Overmixing can cause air bubbles that affect the texture.
Toast the coconut: For extra flavor, lightly toast the shredded coconut before adding it to the batter.
Let it cool: Resist the urge to cut into the pie while it’s warm—it needs time to set for clean slices.

If you’re multitasking, set a timer for the baking step so you don’t accidentally overcook it. Trust me, I’ve been there!

Variations & Adaptations

Here are a few ways you can adapt this recipe to suit your preferences:

Dairy-free: Swap the milk for full-fat coconut milk and use a dairy-free butter alternative.
Low-sugar: Replace the sugar with a natural sweetener like maple syrup or a sugar substitute like erythritol.
Tropical twist: Add a sprinkle of lime zest or a splash of pineapple juice to the batter for a fruity flavor.

One of my personal favorite variations? Adding dark chocolate chips to the batter for a coconut-chocolate combination that’s out of this world.

Serving & Storage Suggestions

This pie is best served at room temperature or slightly chilled. Here are a few serving ideas:

With whipped cream: Add a dollop of freshly whipped cream and a sprinkle of toasted coconut.
Paired with fruit: Serve alongside fresh berries or tropical fruit like mango or pineapple.
As is: Honestly, this pie is so good it doesn’t need anything extra!

To store, cover the pie tightly with plastic wrap or foil and keep it in the refrigerator for up to 4 days. You can also freeze individual slices—just wrap them tightly in plastic wrap and place them in a freezer-safe bag. To reheat, let the pie come to room temperature or warm slices in the microwave for 10-15 seconds.

Nutritional Information & Benefits

Here’s a quick breakdown of the nutritional benefits:

Calories: Approximately 250 per slice (based on 8 servings).
Key nutrients: Coconut is a source of fiber and healthy fats, while eggs provide protein and essential vitamins.
Dietary considerations: Naturally gluten-free and adaptable for dairy-free diets.

While this pie is indulgent, it’s made with wholesome ingredients that provide some nutritional value. It’s a dessert you can feel good about enjoying every now and then!

Conclusion

This Perfect Crustless Coconut Pie is proof that simple recipes can yield extraordinary results. Whether you’re a coconut fanatic or just love creamy desserts, this pie will quickly become a favorite. I love how easy it is to make and how versatile it is for any occasion.

Now it’s your turn—give this recipe a try and let me know how it turned out in the comments below. Did you make any fun variations? Share your tips and experiences with this pie—I’d love to hear them!

Happy baking, and remember, the best recipes are the ones you make your own. Enjoy every slice!

FAQs

Can I use sweetened shredded coconut?

Yes, you can! Just reduce the sugar in the recipe by about 2 tablespoons to balance the sweetness.

How do I know when the pie is done baking?

The top should be golden brown, and a toothpick inserted into the center should come out clean.

Can I make this pie ahead of time?

Absolutely! It stores well in the fridge for up to 4 days, so you can bake it a day or two in advance.

Can I freeze this pie?

Yes, you can freeze slices wrapped tightly in plastic wrap. Thaw them in the fridge overnight or at room temperature.

What’s the best substitute for milk in this recipe?

Full-fat coconut milk works wonderfully and enhances the coconut flavor even more.