Crustless Coconut Pie Recipe Easy Homemade Dessert in 1 Hour

The scent of toasted coconut drifting from my oven always makes me smile—it’s like a mini vacation in my own kitchen. The first time I tried this crustless coconut pie recipe, I was just craving something sweet, gooey, and comforting after a long week. Honestly, I didn’t want to fuss with pastry dough or fancy ingredients. I wanted a homemade dessert that tasted like a tropical hug, but required almost zero effort.

That’s how I fell in love with this easy crustless coconut pie recipe. It’s pure magic: you mix everything in one bowl, pour it into a pie plate, and—here’s the wild part—it forms its own thin, tender crust as it bakes! No rolling, no chilling, no patching up cracks. Just a golden, coconut-kissed wonder with a custardy middle and a lightly caramelized edge.

Crustless coconut pie is now my go-to dessert for family dinners, potlucks, and even last-minute guests (because let’s face it, sometimes you just need dessert stat). Whether you’re coconut-obsessed or just looking for a fuss-free treat, this easy homemade dessert will win you over in just one hour. I’ve made it at least a dozen times, tweaking the sweetness and coconut flavor until it was just right. If you’re ready for a slice of sunshine—without the stress—this crustless coconut pie is calling your name!

Why You’ll Love This Recipe

Baking should be joyful, not stressful! This crustless coconut pie recipe has become a staple in my kitchen for so many reasons. Here’s why you’re going to love it too:

• Quick & Easy: You’ll have this pie in the oven in under 10 minutes. No pastry rolling, no fancy gadgets—just simple mixing and baking.
• Simple Ingredients: Everything you need is probably already in your pantry or fridge. No coconut extract? No big deal—just extra vanilla works!
• Perfect for Any Occasion: This pie is just as welcome at a holiday table as it is at a Tuesday night dinner. It’s casual but special, and always gets attention.
• Crowd-Pleaser: Kids devour it, adults sneak seconds, and even coconut skeptics tend to ask for the recipe. It’s got that “just one more bite” quality.
• Unbelievably Delicious: The combo of sweet coconut, creamy custard, and that magical self-forming crust? It’s next-level comfort food. Every bite is a little taste of sunshine.

What sets this crustless coconut pie apart from others? For starters, the texture is spot-on—no rubbery custard here, just velvety smooth filling with a gentle chew from the coconut. I blend the wet ingredients until frothy (that’s my not-so-secret trick) for a perfectly light, even bake. No dry bits, no soggy spots. And honestly, the simplicity is part of the joy: no crust means more coconut flavor and a dessert that’s naturally gluten-free if you swap the flour.

This pie is more than just dessert—it’s a mood booster, a conversation starter, and a way to treat yourself (or your loved ones) without a ton of kitchen drama. If you need a recipe that always delivers, this crustless coconut pie is it!

Ingredients Needed

This crustless coconut pie recipe delivers big flavor with everyday staples. You don’t need to hunt down anything fancy—just a few key ingredients and you’re off to the races. Here’s what you’ll need:

• Granulated sugar (1 cup / 200g): Provides sweetness and helps the pie set. If you prefer it less sweet, you can cut back by 2-3 tablespoons.
• All-purpose flour (1/2 cup / 60g): Just enough to help the pie form its own “crust” as it bakes. For a gluten-free version, use a 1:1 gluten-free blend.
• Salt (1/4 teaspoon): Balances the sweetness and brings out the coconut flavor.
• Whole milk (2 cups / 480ml): Adds creaminess and helps create that luscious, custardy texture. I’ve used 2% in a pinch and it still works fine.
• Large eggs (4): The backbone of this pie, giving it structure and that dreamy custard feel.
• Unsalted butter, melted and cooled (1/4 cup / 56g): Adds richness and helps the edges crisp up. Salted butter works too—just reduce the added salt slightly.
• Vanilla extract (1 teaspoon): For warmth and depth. I love using pure vanilla extract here.
• Coconut extract (1 teaspoon, optional): If you want extra coconut punch, this is your secret weapon. But the pie is still delicious without it.
• Sweetened shredded coconut (1 1/2 cups / 120g): The hero ingredient! It adds chew, sweetness, and that irresistible coconut flavor. I use Baker’s brand most often, but any sweetened shredded coconut will do the trick.

Ingredient Tips:

• For a richer flavor, swap half the milk for canned coconut milk (the full-fat kind). It’s not required, but it makes the pie extra creamy and coconutty.
• If you’re watching sugar, you can use unsweetened coconut and add an extra 2-3 tablespoons sugar to taste.
• No flour? Try using fine almond flour for a gluten-free, slightly nutty version.
• Eggs should be at room temperature for best results—they blend more smoothly and help the pie bake evenly.

Every ingredient here plays a role: the flour helps create that self-forming “crust,” while the coconut brings all the texture and flavor. The result? A coconut dessert that’s effortless, reliable, and totally crave-worthy.

Equipment Needed

You don’t need a fancy kitchen setup for this crustless coconut pie recipe. I’ve made this pie in tiny apartments and big family kitchens alike—here’s what you’ll want on hand:

• 9-inch (23cm) pie plate: Glass or ceramic works best for even baking. In a pinch, an 8-inch square pan works too (the pie will be a bit thicker).
• Large mixing bowl: For combining all your ingredients. I like using a bowl with a pour spout for easy batter transfer.
• Balloon whisk: Great for blending the wet and dry ingredients together. You can use a hand mixer if you want an extra-smooth batter.
• Measuring cups and spoons: Accuracy counts here—especially for the flour and coconut.
• Rubber spatula or wooden spoon: For scraping down the bowl and folding in the coconut.
• Oven mitts: Trust me, the pie plate gets hot!

If you don’t have a pie plate, a deep-dish tart pan or even a cake pan will do in a pinch—just keep an eye on your bake time. I’ve used a cheap glass pie plate for years and it’s held up beautifully (just don’t put it straight from the fridge into a hot oven). Quick tip: grease your pie plate well so slicing is a breeze!

Preparation Method

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch (23cm) pie plate with butter or non-stick spray. This helps the pie release easily after baking.
2. Mix Dry Ingredients: In a large mixing bowl, combine 1 cup (200g) granulated sugar, 1/2 cup (60g) all-purpose flour, and 1/4 teaspoon salt. Whisk them together until everything is well blended. If you see any lumps in the flour, break them up now.
3. Add Wet Ingredients: Pour in 2 cups (480ml) whole milk, 4 large eggs, 1/4 cup (56g) melted and cooled unsalted butter, 1 teaspoon vanilla extract, and 1 teaspoon coconut extract (if using). Whisk until the mixture is smooth and slightly frothy. (Don’t worry if it looks runny—this is normal! The flour will help it set.)
4. Fold in Coconut: Gently fold in 1 1/2 cups (120g) sweetened shredded coconut using a rubber spatula. Make sure the coconut is evenly distributed throughout the batter.
5. Pour & Bake: Pour the batter into your prepared pie plate. Use the spatula to smooth out the top. Give the plate a gentle tap on the counter to pop any air bubbles.
6. Bake: Bake in the center of the oven for 45-55 minutes. The top should be golden and the center mostly set (it will jiggle just a bit). If the top is browning too fast, loosely tent it with foil during the last 10 minutes.
7. Cool Completely: Remove the pie from the oven and place it on a wire rack. Let it cool for at least 1 hour before slicing. This helps the custard finish setting—if you slice too soon, it may be a bit runny.
8. Serve & Enjoy: Slice with a sharp knife, wiping the blade between cuts for neat slices. Serve at room temperature or chilled, topped with whipped cream or fresh berries if you like.

Prep Notes & Troubleshooting:

• If your pie is too wobbly after baking, give it an extra 5-10 minutes. Oven temps can vary!
• The pie may puff up as it bakes and settle as it cools—that’s totally normal.
• For the smoothest texture, ensure your eggs and milk are at room temperature before mixing.

This prep method is all about ease—no mixers, no pie crust, just honest-to-goodness coconut pie in a flash!

Cooking Tips & Techniques

Honestly, I’ve baked way too many coconut pies over the years (some more successful than others). Here are the best tricks

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