Crustless Coconut Pie

 If you love the rich, creamy flavor of coconut pie but dread the hassle of making a perfect crust — this recipe is about to become your new favorite treat.

This Crustless Coconut Pie might look like a simple custard at first glance, but as it bakes, something magical happens:

The top forms a golden, crisp layer that mimics the texture of a traditional pie crust — all without any extra effort. 

It’s a one-bowl wonder, made with pantry-friendly ingredients, and it delivers everything you crave in a tropical dessert: soft richness, toasted coconut edges, and a hint of buttery sweetness.

Let’s dive into how to make it — and why it works so well.

🥥 What Makes This Crustless Pie Special?

Traditional coconut cream pies rely on a pre-made crust — which can crack, burn, or fall apart under the weight of the filling.

But in this version:

No rolling, no blind baking

Just pour the mixture into a pan and bake

And watch as the top turns golden and crisp

The secret lies in the perfect balance of flour, sugar, and butter , which caramelizes slightly during baking — creating a natural top layer that feels just like a crust.

It’s genius.

It’s simple.

And best of all… it’s delicious.

🧂 Ingredients (Makes One 9-inch Pie)

All-purpose flour

½ cup

Granulated sugar

1 ½ cups

Unsalted butter, melted

½ cup (1 stick)

Whole milk

2 cups

Flaked coconut (sweetened or unsweetened)

1 ½ cups

Eggs

2 large

Vanilla extract

1 tsp

Pinch of salt

To enhance flavor

✅ Pro Tip: For an even richer taste, use coconut milk in place of whole milk — it deepens the coconut flavor and gives a silkier texture.

🍰 Step-by-Step Instructions

Step 1: Preheat Your Oven

Set it to 350°F (175°C) . Grease a 9-inch pie dish or cake pan — this helps the natural crust form properly.

Step 2: Mix Everything in One Bowl

In a large mixing bowl, combine:

Flour

Sugar

Melted butter

Milk

Eggs

Vanilla

Salt

1 cup of the shredded coconut

Whisk until smooth and fully combined.

Step 3: Pour and Bake

Pour the mixture into your prepared pie dish. Sprinkle the remaining ½ cup of coconut on top for a toasted finish.

Bake for 40–45 minutes , or until the center is set and the top is golden brown and firm to the touch.

As it cools, the top firms up into a buttery, crisp layer , while the inside stays creamy and custardy — just like your favorite coconut pie.

🍴 Why This Recipe Works So Well

One-bowl prep

Easy cleanup and minimal fuss

Natural crust formation

No need to roll or press dough

Rich coconut flavor

Comes from both the filling and the toasted topping

Perfect texture contrast

Crisp top, soft middle, and warm spice notes

Great for beginners

No baking experience needed

And because it’s egg-based, it sets beautifully — giving you a silky, custard-like base that holds its shape when sliced.

🌴 Serving Suggestions That Make It Shine

Enjoy this pie warm or cold — either way, it’s a crowd-pleaser.

Try these ideas:

Dust with powdered sugar before serving

Top with whipped cream or vanilla ice cream

Add a sprinkle of toasted almonds or pecans for crunch

Serve with a side of fresh berries for color and contrast

Drizzle with caramel or chocolate sauce for extra indulgence

It's also fantastic as a make-ahead dessert — store it covered in the fridge for up to 4 days and reheat gently for a fresh-out-of-the-oven feel.

🧁 Final Thoughts: Simplicity Can Be Heavenly

There’s a reason people keep coming back to coconut desserts — they're sweet, comforting, and full of nostalgia.

This crustless version proves that you don’t need layers, fillings, or complex steps to create something truly special.

Just a few ingredients.

One bowl.

And a little oven magic.

So next time you’re craving a slice of sunshine…

Reach for this pie.

Because sometimes, the best desserts aren't the ones with the most steps — they're the ones that taste like home, with half the effort .

And once you try that golden top and creamy center together…

You’ll understand exactly what we mean.