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Crustless coconut pie is the sweet answer to my busy evenings when I want an easy dessert that tastes like a day at the beach. It needs only a bowl and a whisk but the result is magical, custardy and deeply coconutty without the fuss of pastry or pie shells.
The first time I made this I could hardly believe how easy it was The smell of buttery coconut baking now means celebration in our house
What You’ll Need in Your Kitchen
- Sweetened shredded coconut: for a chewy texture and rich coconut taste pick the freshest bag without clumping
- Granulated sugar: brings essential sweetness
- Unsalted butter: melted for a little luxury and richness check for a fresh creamy scent
- Large eggs: for structure and silky custard
- Milk: creates the pie’s creamy base full-fat works best for texture
- Vanilla extract: ties flavors together look for pure extract for best aroma
- All-purpose flour: helps set the pie avoid self-rising flour for reliable results
- Baking powder: gives a gentle lift check it is active by dropping a pinch in water
- Salt: enhances and balances sweetness a tiny bit is all you need
How to Make It Like a Pro
- Melt and Mix:
- Combine melted butter and sugar in a mixing bowl whisk until smooth and glossy which ensures every bite melts in your mouth
- Build the Custard:
- Add eggs one by one beating well each time this traps air for lightness and creates a smooth silky mixture
- Flavor and Liquids:
- Pour in the milk and vanilla mix until everything looks creamy and well blended this builds a fragrant base
- Dry Ingredient Magic:
- Whisk flour baking powder and salt in a separate bowl this keeps the pie tender and prevents clumping
- Combine and Fold:
- Add the dry mixture into the wet mixture gently stir until just incorporated do not over-mix or the crumb may turn tough
- Coconut Last:
- Fold in the coconut and distribute it evenly throughout the batter for perfect coconut flavor in each slice
- Bake to Golden:
- Pour into a greased pie pan smooth out the top then bake until the pie is beautifully golden and a tester comes out clean
- Cool and Enjoy:
- Let it cool a little for the flavors to settle slice and enjoy it while gently warm or at room temperature
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This pie is my mom’s favorite dessert and she always requests it for family dinners The smell of it baking reminds me of childhood weekends when we’d sneak bites before it had even set
Keep It Fresh and Delicious
For the freshest results store your cooled pie tightly covered in the fridge It keeps its creamy texture for up to three days If the topping loses its crispness simply warm slices for a few seconds to revive them before serving
Genius Ingredient Swaps
You can swap almond extract for half the vanilla for a nutty twist or try coconut milk instead of regular milk for deeper tropical notes Sometimes I add a sprinkle of lemon zest for brightness which my kids love
Plating Like a Chef
Serve slices with a little whipped cream or a dusting of extra toasted coconut For special occasions I add a few fresh berries or a drizzle of caramel sauce to elevate the presentation
The Story Behind the Bite
After making this crustless coconut pie for a friend’s summer potluck I found it was the first thing to disappear It is so easy and wins instant smiles from kids and grownups alike The coconut cracks on top become gorgeously golden which makes each bite feel like homemade bakery magic
Recipe FAQs
- → What gives this pie its rich coconut flavor?
Sweetened shredded coconut is folded into the batter, providing both texture and a deeply coconut taste throughout each slice.
- → Do I need a pie crust for this dessert?
No crust is required. The mixture forms its own golden edge as it bakes, making for easy preparation and cleanup.
- → How can I serve this coconut pie?
Serve slices warm or at room temperature. For an extra treat, top with whipped cream or a sprinkle of toasted coconut.
- → Can I make this pie ahead of time?
Yes, this pie stores well in the fridge for up to three days. Simply cover and chill, then enjoy cold or gently rewarmed.
- → What is the texture of this pie like?
It bakes up with a moist, tender center and a lightly caramelized golden top, with chewy coconut throughout every bite.