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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.
Awful! Came out like a Dutch Baby with 3” high sides and no sign of custard anywhere. Won’t be trying THIS one again am?
Sorry to hear that, Mia. Did you happen to substitute/omit any ingredients or change the cooking dish/time?
Must have used S/R flour…. I’ve made this for years with no problem.
I did NOT but I have a gas oven. Perhaps it’s not calibrated correctly as I’m a renter.
I DID NOT use anything but the exact ingredients called for – Don’t make assumptions as it’s rude!
Such a delicious and easy pie! It came out perfect! Just the right amount of everything! My husband is going to love! I had to sample a small piece before he has dessert after dinner ?!
I’m thrilled you like it, Ann!
I have to be gluten free so used C4C GF flour and it was Ahhmaayyyzing!! It was a huge hit and you could not tell it was GF at all! So moist and scrumptious! LOVE!!
I’m glad to hear that the coconut pie has become a favorite, Michelle. Enjoy, and happy baking!
This was an easy recipe to cut in half. I had a smaller pie pan that it fit perfectly. I added a little bit of coconut milk too. It’s in the oven now- I am hoping the cooking time works in the smaller dish.
I’m glad the cooking process went so well for you, Julie. I hope you love the coconut pie!
Can you make this a chocolate coconut pie
I haven’t tried that, Peggy.
I love this pie. I make it often. You can also use bisquick instead of flour.
Thank you for sharing your secret, Marlene.
I’m type 2 diabetic and hope to make this sugar free. I have unsweetened coconut and will be using a sugar substitute, which I think I should increase but am not sure how much to use
It would depend on what substitute you use. I am not familiar with what is best for you as a diabetic.
I added gluten free 3 tablespoon coconut flour. sprinkle some coconut on top.
That is great that it worked for you, Cindy.
Can you use half and half instead of just milk?
Yes, you could, Becky.
Thank you. I have made this similar pie but was more custardy. I think more coconut like your recipe will be so yummy. Gonna be making it soon. ?
Can you use almond milk or cashew instead?
I haven’t tried that myself, however it should work fine.
Have you tried either? I’m interested because of dietary restrictions.
Can leftovers be frozen?
Ashley – I personally would not recommend it. The texture of cream or custard pies tends to get rather “watery” when they thaw.
No you can not freeze custard type pies.
Most recipies have already been tried until.perfection has arrived. Not to many can be tweaked without changing textures or consistency causing negative effects.
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.
GF Flours can certainly affect results dramatically. When I’m using GF flours and starches, it is rarely a 1:1 substitution.