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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.
You may have a typo here. Don’t you mean one cup sugar rather than one-half cup? I made it as written. Family said it wasn’t sweet enough. After comparing to other recipes, I’m going to use a full cup sugar. Also adding coconut extract to increase the flavor.
Hi Cathy, did you use a standard brand of sweetened shredded coconut? If so, this should have been a pretty sweet and coconut flavored pie. You can certainly increase the sugar, if desired though. If you’re using a natural or unsweetened coconut, there won’t be a great deal of sweetness or coconut flavor.
I’m sorry I don’t like it and I love coconut everything coconut pie is probably my favorite pie my daughter didn’t like it my granddaughter didn’t like it it needs something but I can’t put my finger on it it definitely wasn’t sweet or rich enough
That’s a bummer. While this isn’t the same as classic coconut pie, it’s a big hit with a lot of people. Sorry it wasn’t to your tastes. Did you substitute any ingredients, by chance? Or use an unsweetened coconut? If you accidentally used unsweetened shredded coconut, the pie would not have been very sweet at all.
This is an easy recipe to follow and a huge hit with everyone. Highly recommend for anyone who’s a huge coconut fan. Absolutely scrumptious.
I’m thrilled the pie is a hit, Mary!
Can I use coconut flour instead of regular flour.
Because of how absorbent it is, coconut flour won’t work well here. Typically you would need about 4x as much coconut flour as all-purpose flour and you would likely need to adjust the liquid a bit as well.
I absolutely love this recipe. I’ve made it several times and it always comes out perfect! I made things yesterday and used unsweetened coconut. I put chocolate chips on top when it came out of the oven and spread them after they melted and then sprinkled chopped almonds on top. Absolutely delicious ?
Thank you so much for the recipe.
That sounds great, Kay. I’m so glad you’re enjoying the pie!
OMGoodness!
This was awesome and so easy!
I sprinkled some toasted coconut on top…just because…and it made it look nice too. Can’t think of anything to change…but may try a few things since it is so easy and flexible. Can hand mix everything…very easy. May add some bourbon or almond extract next time for extra flavor.
I’m glad you loved the pie, Ruth!
Have you tried using coconut milk instead of regular milk for the added coconut flavor? Thank you
That would likely work fine, Miguel. I haven’t tried it myself though.
Absolutely delicious! The soft crust formed magically. I love coconut and custard, and this combined the best of both. I added a whisper of nutmeg to remind me of my childhood. Thank you!
I’m so glad the coconut pie turned out well for you, Kelly. You are welcome; happy baking!
I use to bake 4 and ate 2 before my family got home! lol (I’m blessed I always weighed around 100) they never knew! Only difference I mixed all in blender,let it chill in fridge an hour or more
Reblend quickly and pour in buttered foil pans ! Yummy try using 1/2 the amount of vanilla with almond.
Wow Sadly I have become allergic to all forms of sugars!!! Ironically I loved baking and oh my I miss sweets so bad!!
I loved making Swedish Tea Rings for Christmas. Apple Dumplings and Peanut Butter Fudge
I’m sorry to hear about the sugar allergy, but I am grinning at the thought of devouring pies on your own. Have a wonderful holiday season, Linda.
One of my hubby’s favorites!
Glad to hear it, Sandy.