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This Crustless Coconut Pie is a simple custard pie filled to the brim with sweet bites of coconut. Best of all, it’s so easy to make, the kids can stir it together in about 5 minutes.
Crazy Easy Coconut Pie
When I saw the recipe name, “Impossible To Ruin Coconut Pie” in the very old Amish cookbook I picked up a few weeks ago, I knew I had to try it for myself.
I’m happy to tell you that this coconut pie really is crazy easy and truly is impossible to ruin.
This coconut pie makes its own crust while baking. Really, it’s that easy. Stir the ingredients together, pour the mixture into a pie pan and slide it into the oven.
One hour later, you’ll be holding this coconut lover’s favorite pie.
Old cookbook recipes are always fun to play with in the kitchen. I’ve tweaked this one a bit to suit my coconut loving tastebuds even more.
I’ve made this pie a few times now, and I wanted the chewy, crunchy bites of coconut to outweigh the custard. So, I’ve bumped up the amount of coconut in this recipe significantly and it’s perfect now.
I’ve served this coconut pie warm, at room temperature, and cold from the refrigerator. There isn’t a wrong way to enjoy it. I typically prefer a custard pie when it is chilly from the refrigerator, but this one works just as well when served warm.
Easy Coconut Pie Ingredients
- all-purpose flour
- sugar
- kosher salt
- milk
- eggs
- vanilla extract
- shredded sweetened coconut
Crustless Coconut Pie Recipe
- Preheat the oven to 350°F. Lightly grease a pie plate and set aside.
- Combine the flour, sugar, and salt in a mixing bowl. Whisk to combine. Add the milk slowly and whisk smooth. Add the eggs and vanilla and whisk again to combine. Stir in the coconut.
- Pour into prepared pie plate. Bake for 55-60 minutes, until golden brown and puffy and a knife inserted in the center comes out clean. (The pie will begin to sink as soon as it is removed from the oven.)
Desserts for the Coconut Lover
Coconut Lime Sugar Cookies are a fun twist on classic sugar cookies. All you need is coconut oil and a lime to step up your sugar cookie game.
Coconut Cheesecake French Toast features a tangy, coconut cheesecake filling and a chunky berry sauce that’s sure to impress everyone. Serve this for brunch and everyone will be licking their plates clean.
Chocolate and coconut are combined with caramel popcorn to make these Chocolate Coconut Caramel Popcorn Bars – the quick and easy treats that everyone loves.
Toasted Coconut Mango Lemon Bars are a refreshing change from traditional Lemon Bars and the toasted coconut on the top is my favorite part.
Crustless Coconut Pie
Ingredients
- ½ cup all-purpose flour
- ½ cup sugar
- ½ teaspoon kosher salt
- 2 cups milk
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups shredded sweetened coconut
Instructions
- Preheat the oven to 350°F. Lightly grease a pie plate and set aside.
- Combine the flour, sugar, and salt in a mixing bowl. Whisk to combine. Add the milk slowly and whisk smooth. Add the eggs and vanilla and whisk again to combine. Stir in the coconut.
- Pour into prepared pie plate. Bake for 55-60 minutes, until golden brown and a knife inserted in the center comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can Lactaid milk be used successfully?
While I haven’t made this exact pie with Lactaid, I’m guessing it will work just fine, Janice. I’ve substituted it in many other recipes without any issues at all.
Made for Thanksgiving
Taste is ok –
But the texture not so much.
Loved the quick and easy and it fulfilled both the gluten free and corn free for the celiac and the 3 corn allergy guests.
Will try it again but maybe cut back the coconut AND run it through the food processor or something.
Again love the ease – flavor okish but have to fix the texture as even if maybe the coconut was in a separate layer and then the custard part was perhaps creamier.
This is definitely for the coconut lovers, as the texture will be off putting to those who aren’t fans. We love it though. You might try a food processor and see if you can get the texture smooth enough to satisfy your tastes.
Is there a NO-Sugar added version of this pie?
I’ve never made a sugar free version of this pie.
Anybody tried this in a springform pan?
I suspect that the pie does not have enough structure to holding together that way, but I also haven’t tried that pan with it myself.
I just read a recipe that said NOT to use a springform pan because it’s not stable enough at first. I absolutely love this pie – not so sweet. Love the creme brulee texture which is also like bread pudding.
I’ve never made a coconut pie, can I use sweetened coconut flakes?
Yes, that’s what you’ll need.
Can you use coconut cream in part with the milk??
That should work fine, Barbara.