Crustless Coconut Pie

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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.

Crustless Coconut Pie

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.

Impossibly Easy Coconut Pie

Easy Coconut Pie Ingredients

  • all-purpose flour
  • sugar
  • kosher salt
  • milk
  • eggs
  • vanilla extract
  • shredded sweetened coconut
You can make this Crustless Coconut Pie with just a handful of ingredients!

Crustless Coconut Pie Recipe

  1. Preheat the oven to 350°F. Lightly grease a pie plate and set aside.
  2. 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.
  3. 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.)
Coconut Pie - straight 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.

Impossibly Easy Crustless Coconut Pie
Impossibly Easy Crustless Coconut Pie

Crustless Coconut Pie

This Crustless Coconut Pie is a simple custard pie filled to the brim with sweet bites of coconut.
Servings: 8

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

Calories: 302kcal · Carbohydrates: 27g · Protein: 7g · Fat: 19g · Saturated Fat: 15g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 1g · Cholesterol: 88mg · Sodium: 212mg · Potassium: 247mg · Fiber: 4g · Sugar: 17g · Vitamin A: 218IU · Vitamin C: 1mg · Calcium: 89mg · Iron: 2mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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Crustless Coconut Pie

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  1. Olivia says

    This looked delicious and easy. I didn’t have regular flour so used gluten free and it turned out dry like cornbread! No moisture whatsoever and with 15 minutes less cook time. I didn’t gf flour had that effect. Looking forward to trying again with the right flour.

    • Mary says

      GF Flours can certainly affect results dramatically. When I’m using GF flours and starches, it is rarely a 1:1 substitution.

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