Name: The Best Ever Crustless Coconut Pie – So Creamy, So Easy! Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted and slightly cooled; 4 large eggs; 3/4 cup granulated sugar; 1/2 cup all-purpose flour; 2 cups whole milk; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 1/2 cups sweetened shredded coconut

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If you’re on a quest for a dessert that’s rich, impossibly creamy, and so easy it almost feels like cheating, look no further than The Best Ever Crustless Coconut Pie – So Creamy, So Easy! This delightful treat magically forms its own golden crust as it bakes, delivering all the nostalgic comfort of a classic coconut custard pie without the fuss of rolling dough. Each bite is loaded with sweet coconut, a velvety custard, and the kind of irresistible simplicity that makes it a must-have recipe in any baker’s repertoire.

The Best Ever Crustless Coconut Pie – So Creamy, So Easy! Recipe - Recipe Image

Ingredients You’ll Need

The beauty of The Best Ever Crustless Coconut Pie – So Creamy, So Easy! is that every ingredient serves a delicious purpose. With just a handful of pantry staples and a generous scoop of coconut, you’ll be amazed at the texture and flavor they create together. Here’s everything you need — and why you need it!

Unsalted butter (1/2 cup, melted and slightly cooled): Adds rich flavor and gives the pie its signature tender crumb and self-forming crust.
Large eggs (4): Hold the pie together and create the dreamy, custard-like texture.
Granulated sugar (3/4 cup): Sweetens the pie just right and helps everything brown beautifully.
All-purpose flour (1/2 cup): Gives the filling a little structure and helps the “crust” form as it bakes.
Whole milk (2 cups): Provides a luscious, creamy base for the custard — you can swap in some coconut milk for extra coconut flavor!
Vanilla extract (1 teaspoon): Adds warmth and deepens the overall flavor profile.
Salt (1/4 teaspoon): Balances the sweetness and brings out the coconut’s natural flavor.
Sweetened shredded coconut (1 1/2 cups): The star ingredient, giving every bite chewy, toasty coconut goodness.

How to Make The Best Ever Crustless Coconut Pie – So Creamy, So Easy!

Step 1: Prepare Your Pie Dish

Start by preheating your oven to 350°F (175°C). Generously grease a 9-inch pie dish with butter or nonstick spray. This not only prevents sticking but also helps develop that golden, self-forming crust The Best Ever Crustless Coconut Pie – So Creamy, So Easy! is famous for.

Step 2: Whisk Together the Wet Ingredients

In a large mixing bowl, whisk the melted butter, eggs, and sugar until the mixture is smooth and glossy. Taking the time to fully incorporate the sugar now will ensure your pie bakes up evenly sweet and beautifully textured.

Step 3: Add the Dry Ingredients and Milk

Sprinkle in the flour, then pour in the milk, vanilla extract, and salt. Whisk until the batter is silky and fully combined, with no lumps in sight. This will give you that smooth, custardy filling that makes this pie such a showstopper.

Step 4: Stir in the Coconut

Fold the shredded coconut into your batter until it’s evenly distributed. If you want an even deeper coconut flavor, toast half the coconut in a dry skillet for a few minutes before adding — it’s a game-changer for The Best Ever Crustless Coconut Pie – So Creamy, So Easy!

Step 5: Bake the Pie

Pour the batter into your prepared pie dish, smoothing the top with a spatula. Slide it into the oven and bake for 45 to 50 minutes, or until the top is golden and the center feels set. A toothpick inserted in the center should come out mostly clean, with just a few moist crumbs attached.

Step 6: Cool and Serve

Let the pie cool on a wire rack for at least 30 minutes so the custard can firm up. Slice and serve The Best Ever Crustless Coconut Pie – So Creamy, So Easy! slightly warm for a gooey treat, or chill it in the fridge if you prefer a firmer, sliceable dessert.

How to Serve The Best Ever Crustless Coconut Pie – So Creamy, So Easy!

Garnishes

Dress up each slice with a cloud of whipped cream, a sprinkle of toasted coconut, or a drizzle of caramel sauce. Even a light dusting of powdered sugar can make The Best Ever Crustless Coconut Pie – So Creamy, So Easy! look bakery-worthy in seconds.

Side Dishes

Pair your pie with a scoop of vanilla ice cream, fresh berries, or a dollop of tangy Greek yogurt. The creamy, sweet coconut filling is just begging for fruity, fresh, or creamy accompaniments to balance every bite.

Creative Ways to Present

Try baking mini pies in ramekins for individual servings, or cut the pie into squares for a fun, hand-held treat at potlucks. You can even layer cubes of The Best Ever Crustless Coconut Pie – So Creamy, So Easy! into a parfait glass with whipped cream and fruit for a deconstructed dessert everyone will rave about.

Make Ahead and Storage

Storing Leftovers

Wrap leftover pie tightly in plastic wrap or transfer slices to an airtight container. It keeps beautifully in the refrigerator for up to 4 days, and the flavor only gets better as the custard settles and the coconut infuses every bite.

Freezing

For longer storage, you can freeze whole or sliced pie. Wrap it well in both plastic and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator for best texture — it’ll taste just as dreamy as the day you baked it.

Reheating

To enjoy a warm slice, pop it in the microwave for 15 to 20 seconds, or reheat in a 300°F oven for about 10 minutes. The creamy custard and tender coconut will taste freshly baked all over again.

FAQs

Can I use coconut milk instead of whole milk?

Absolutely! Swapping half (or even all) of the whole milk for coconut milk will boost the coconut flavor and make The Best Ever Crustless Coconut Pie – So Creamy, So Easy! even richer and more decadent.

Does this pie really make its own crust?

Yes, that’s the magic! The batter separates as it bakes, forming a soft, golden crust at the bottom and edges, so you get all the joy of a classic coconut pie with none of the fuss.

Can I make The Best Ever Crustless Coconut Pie – So Creamy, So Easy! gluten-free?

You can! Swap the all-purpose flour for your favorite gluten-free blend. Just make sure it’s a one-to-one replacement for best results.

What’s the best way to toast coconut for this pie?

Spread shredded coconut on a baking sheet and toast at 350°F for 4–6 minutes, stirring halfway. Keep an eye on it, as coconut can go from golden to burnt quickly — the delicious toasty flavor is worth the extra step!

Should I serve the pie warm or cold?

The Best Ever Crustless Coconut Pie – So Creamy, So Easy! is delicious both ways! Warm, it’s gooey and comforting; chilled, it’s sliceable and creamy. Try it both ways and see which one you love more.

Final Thoughts

If you’re ready to wow your friends, family, or just yourself, give The Best Ever Crustless Coconut Pie – So Creamy, So Easy! a spot in your dessert rotation. With its simple ingredients, effortless prep, and melt-in-your-mouth texture, it’s the kind of recipe you’ll come back to again and again. Give it a try — you might just find your new favorite pie!

The Best Ever Crustless Coconut Pie – So Creamy, So Easy! Recipe

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4.9 from 18 reviews

Author: admin
Total Time: 1 hour
Yield: 8 slices 1x
Diet: Vegetarian

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Description

This Best Ever Crustless Coconut Pie is a creamy, easy-to-make dessert that combines the rich flavors of coconut and vanilla in a custard-like pie without the need for a traditional crust. Baked to golden perfection, it offers a delightful texture and a comforting, tropical taste perfect for any occasion.

Ingredients

Scale

Pie Ingredients

1/2 cup unsalted butter, melted and slightly cooled
4 large eggs
3/4 cup granulated sugar
1/2 cup all-purpose flour
2 cups whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups sweetened shredded coconut

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Instructions

Preheat and prepare: Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish thoroughly to prevent sticking.
Mix wet ingredients: In a large mixing bowl, whisk together the melted butter, eggs, and granulated sugar until the mixture is smooth and well combined.
Add dry and flavoring ingredients: Gradually add the all-purpose flour, whole milk, vanilla extract, and salt to the wet mixture, whisking continuously until the batter is evenly combined with no lumps.
Incorporate coconut: Stir in the sweetened shredded coconut until it is evenly distributed throughout the batter.
Pour and bake: Pour the batter into the prepared pie dish and bake in the preheated oven for 45 to 50 minutes, or until the top turns golden and the center is set. Check doneness by inserting a toothpick in the center; it should come out mostly clean.
Cool and serve: Allow the pie to cool at room temperature for at least 30 minutes before slicing to let it fully set. Serve warm or chilled according to preference.

Notes

This pie creates its own crust as it bakes, making it wonderfully simple to prepare.
For a deeper coconut flavor, lightly toast half of the shredded coconut before adding it to the batter.
Using coconut milk in place of half of the whole milk will enhance the creaminess and coconut flavor even further.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American