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Slice of crustless coconut pie topped with whipped cream

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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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.