Crustless Coconut Pie

Why Make This Recipe

Crustless Coconut Pie is a delightful treat that combines the rich flavors of coconut and vanilla in a smooth, custard-like filling. This recipe is perfect for those who love the taste of classic coconut desserts but want to skip the hassle of making a traditional pie crust. It’s simple, quick, and requires just a few ingredients, making it an ideal choice for both special occasions and everyday desserts. Plus, the crustless aspect means you get to enjoy all the flavor without any extra calories from the crust!

How to Make Crustless Coconut Pie

Making Crustless Coconut Pie is a straightforward process that anyone can follow. Here’s how to whip up this delicious dessert from scratch.

Ingredients

• 1/2 cup all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, melted
• 2 cups whole milk
• 1 cup shredded coconut
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions

1. Preheat your oven to 350°F (175°C). Grease a pie dish.
2. In a large mixing bowl, combine the melted butter and sugar, stirring until well blended.
3. Add in the eggs one at a time, mixing well after each addition.
4. Stir in the flour, milk, shredded coconut, vanilla extract, and salt until everything is combined.
5. Pour the mixture into the prepared pie dish.
6. Bake for about 45-50 minutes until the top is golden and a knife inserted in the center comes out clean.
7. Allow to cool before serving. Enjoy your delicious crustless coconut pie!

How to Serve Crustless Coconut Pie

Once your Crustless Coconut Pie has cooled, you can serve it as is or with a dollop of whipped cream on top. Fresh fruit, like sliced strawberries or a sprinkle of toasted coconut, also makes a great garnish. It’s perfect for brunch, dessert, or a sweet afternoon snack.

How to Store Crustless Coconut Pie

To store any leftovers, keep the pie in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. If you wish to keep it longer, consider freezing it. Wrap it tightly in plastic wrap and then in aluminum foil; it can last up to 2 months in the freezer. When ready to eat, thaw it overnight in the refrigerator.

Tips to Make Crustless Coconut Pie

• Ensure your butter is melted but not too hot when mixing with sugar and eggs.
• For a richer flavor, you can use coconut milk instead of whole milk.
• You can adjust the amount of shredded coconut based on your preference; more coconut will give it a stronger coconut flavor.
• If you prefer a sweeter pie, add a bit more sugar to taste.

Variation

You can also add chocolate chips or chopped nuts to the batter for a fun twist. Dark chocolate complements the coconut flavor beautifully, while nuts add a nice crunch.

FAQs

Q: Can I use unsweetened shredded coconut?
A: Yes, you can use unsweetened shredded coconut if you prefer a less sweet pie.

Q: How can I tell when the pie is done?
A: The pie is done when the top is golden brown and a knife inserted in the center comes out clean.

Q: Can I make this pie ahead of time?
A: Yes! Crustless Coconut Pie can be made a day in advance. Just store it in the fridge until you are ready to serve.

Crustless Coconut Pie

A simple and delicious coconut dessert that combines flavors of coconut and vanilla in a smooth, custard-like filling without the hassle of a traditional pie crust.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American, Tropical

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1/2 cup all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, melted Ensure butter is melted but not too hot.
• 2 cups whole milk Coconut milk can be used for a richer flavor.
• 1 cup shredded coconut Adjust based on preference; more coconut gives a stronger flavor.
• 4 large eggs Add eggs one at a time, mixing well after each.
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a pie dish.
2. In a large mixing bowl, combine the melted butter and granulated sugar, stirring until well blended.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the flour, whole milk, shredded coconut, vanilla extract, and salt until everything is combined.
5. Pour the mixture into the prepared pie dish.

Baking

1. Bake for about 45-50 minutes until the top is golden and a knife inserted in the center comes out clean.
2. Allow to cool before serving.

Notes

Serve the pie as is or with whipped cream on top. Fresh fruit or toasted coconut makes a great garnish. To store leftovers, keep in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.