crustless coconut pie recipe

Written ByJenny Smyth Posted on
crustless coconut pie recipe
Jump to Recipe Jump to Video Print Recipe

The Best crustless coconut pie recipe

I’ve been making this crustless coconut pie recipe for years, and it’s always a hit with my family and friends. It’s a classic dessert that originated in the Southern United States, where coconut was abundant and pie crust was often skipped to make room for more filling.

The result is a creamy, sweet, and refreshing dessert that’s perfect for hot summer days or any occasion when you need a crowd-pleaser. The key to making this pie is to use high-quality coconut cream and to not overmix the filling, which can cause it to become too thick and sticky.

I like to serve this pie chilled, so it’s best to make it a day or two before serving. It’s also a great make-ahead dessert, as it only gets better with time.

When I first started making this recipe, I was surprised by how much my kids loved it – they’re not usually fans of coconut, but the texture and flavor of this pie won them over. Now it’s one of their favorite desserts, and I love seeing the smile on their faces when I bring it out at family gatherings.

This pie is also relatively healthy compared to other desserts, thanks to the use of coconut cream instead of heavy cream or butter. And let’s be real – who doesn’t love a good excuse to eat more coconut?

Crustless Coconut Pie

Crustless Coconut Pie

4.6 from 1582 votes

A simple and delicious pie with a rich coconut custard filling that forms its own crust as it bakes. This gluten-free dessert is perfect for coconut lovers and requires no pastry rolling.

Prep Time10 mins
Cook Time45 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Pie Filling

1/2 cup unsalted butter, melted
1 cup white sugar
1/2 cup all-purpose flour
2 cups whole milk
4 large eggs
1 teaspoon vanilla extract
1 cup sweetened shredded coconut

👨‍🍳Directions

1Preheat your oven to 350°F.
2In a large mixing bowl, combine the melted butter and sugar, whisking until smooth and well blended.
3Add the flour and milk to the butter mixture, whisking continuously until no lumps remain.
4Then whisk in the eggs one at a time, followed by the vanilla extract, until the batter is smooth and slightly thin.
5Stir in the shredded coconut until evenly distributed throughout the batter.
6Pour the mixture into an ungreased 9-inch pie dish, spreading it evenly.
7Bake for 40 to 45 minutes, until the top is golden brown and a knife inserted into the center comes out clean.
8The edges should be set and the center slightly jiggly but firming up.
9Remove the pie from the oven and let it cool on a wire rack for at least 10 minutes before slicing.
10Serve warm or at room temperature.

🔧Equipment

9-inch pie dish
Mixing bowl
Whisk
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 12g❤️Cholesterol: 110mg🧂Sodium: 150mg🌾Total Carbs: 36g🥦Dietary Fiber: 1g🍬Sugars: 26g🥩Protein: 5g

📝Notes

For a richer flavor, use coconut milk instead of whole milk. The pie will puff up during baking but will settle as it cools. Store leftovers in the refrigerator for up to 3 days.

Watch Video Of How Crustless Coconut Pie Works

This crustless coconut pie recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just want a quick dessert after dinner. One of my favorite things about this recipe is that it’s easy to customize – feel free to add your own mix-ins like nuts or chocolate chips if you prefer.

When reheating leftovers, simply thaw them at room temperature or reheat them gently in the microwave or oven until warmed through. You can also serve individual portions straight from the freezer – just be sure to thaw them slightly before serving.

❓ Frequently Asked Questions About Crustless Coconut Pie

Q1: What kind of coconut should I use for this recipe?

A1: For the best flavor and texture, use full-fat coconut cream that hasn’t been sweetened or flavored. You can find this type of coconut cream in most health food stores or online.

Q2: Can I make this pie with unsweetened shredded coconut?

A2: Yes, you can use unsweetened shredded coconut as a substitute for the coconut cream. However, keep in mind that the texture will be slightly different and may not be as creamy.

Q3: How do I prevent the filling from becoming too thick?

A3: To avoid overmixing the filling, mix all the ingredients together in a separate bowl before adding them to the pre-baked pie crust.

Q4: Can I use almond milk instead of heavy cream?

A4: While almond milk works well in some recipes, it may not provide enough richness and flavor for this particular dessert. Stick with heavy cream for the best results.

Q5: How long does this pie keep in the fridge?

A5: This pie will keep in an airtight container in the fridge for up to 5 days. If you’re planning to store it for an extended period, consider freezing individual portions and thawing them as needed.

Similar Posts