Go Back
Chef Ava

Crustless Coconut Pie

An easy old-fashioned coconut pie made without a pastry crust. Shredded coconut, eggs, milk, butter, flour, and vanilla bake into a tender, lightly golden dessert with a soft custardy center.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup shredded coconut, sweetened or unsweetened
  • 4 large eggs
  • 1 cup whole milk
  • ½ cup granulated sugar
  • ½ cup all-purpose flour
  • ¼ cup butter, melted and cooled
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • whipped cream, optional, for serving
  • extra coconut flakes, optional, for topping

Equipment

  • 9-inch pie dish
  • large mixing bowl
  • Separate mixing bowl
  • whisk
  • spatula

Method
 

  1. Preheat the oven to 350°F. Lightly grease a 9-inch pie dish with butter or nonstick cooking spray and set it aside.
  2. In a large mixing bowl, combine the shredded coconut, granulated sugar, all-purpose flour, baking powder, and salt. Stir until the ingredients are evenly distributed.
  3. In a separate bowl, whisk together the eggs, whole milk, vanilla extract, and melted butter. Make sure the butter has cooled slightly before adding it so it doesn't cook the eggs.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until everything is well combined and the coconut is evenly distributed throughout the batter.
  5. Pour the coconut batter into the prepared 9-inch pie dish. Use a spatula or the back of a spoon to spread it evenly if needed.
  6. Bake for 45–50 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. The pie may have a slight softness in the center when it first comes out of the oven, but it will continue to set as it cools.
  7. Let the pie cool for 10–15 minutes before slicing. Serve it warm or at room temperature with whipped cream or extra coconut flakes if desired.

Notes

Let the melted butter cool slightly before adding it to the eggs. Measure the flour accurately and avoid overmixing the batter. Sweetened or unsweetened shredded coconut can be used. Bake until lightly golden and a toothpick inserted in the center comes out clean. Let the pie cool for 10–15 minutes before slicing. Store covered in the refrigerator for 3–4 days.