Crustless Coconut Pie

Crustless coconut pie offers a refreshing change of pace from typical, popular fruit pie recipes. Unlike our favorite apple pie recipe or old-fashioned Michigan cherry pie, this coconut lover’s delight doesn’t contain any fruity filling—it doesn’t even have a crust! It’s simply filled to the brim with the most effortless coconut custard prepared entirely in a blender.

The filling is very similar to that of vintage buttermilk pie or chocolate chess pie in terms of texture and composition. Instead of relying on tangy buttermilk or decadent cocoa for flavor, sweetened coconut is the star here. And a no-crust coconut pie means no fussing with homemade, store-bought or graham-cracker crust. As with a crustless pumpkin pie, the filling here stabilizes enough in the oven to make a crust unnecessary. Let the pie cool and set, then cut it into perfect neat slices and top with whipped cream.

If you have coconut fans who like to gobble up pina colada cupcakes, lemon coconut macaroons and Almond Joy cake, then this crustless coconut pie is guaranteed to please.

Ingredients for Crustless Coconut Pie

• Milk: For this no-crust coconut pie, 2% milk does the trick, but you can use whole milk for a more decadent pie.
• Sugar: Sugar further sweetens the filling of this easy coconut pie.
• Eggs: Eggs make the coconut custard filling rich and creamy while providing the pie with the necessary structure to hold its shape upon slicing.
• Flour: A small amount of flour gives the filling body to help stabilize the crustless coconut pie as it bakes in the oven.
• Butter: Melted butter imparts added richness and flavor to the easy coconut pie.
• Vanilla: A dash of pure vanilla extract offers a complementary flavor that adds depth to the pie filling. Use a good store-bought vanilla extract brand or homemade vanilla extract.
• Salt: Enhance the coconut flavor and balance the sweetness in this no-crust coconut pie with salt.
• Coconut: This is a great way to use that bag of sweetened shredded coconut lurking in your pantry. The coconut gives the pie wonderful flavor, sweetness and texture.
• Whipped cream: A fluffy cloud of homemade whipped cream is the perfect way to finish this crustless coconut pie recipe.

Directions

Step 1: Make the filling

Preheat the oven to 350°F. In a blender, combine the milk, sugar, eggs, flour, melted butter, vanilla and salt. Cover and process for 10 seconds, then scrape the sides. Process for another 10 seconds until smooth. Add the coconut and process until blended, about two seconds. Pour into a greased 10-inch pie plate.

Editor’s Tip: If you don’t have a blender, prepare the filling in a high-powered food processor.

Step 2: Bake the pie

Bake until a knife inserted in the center comes out clean, 50 to 55 minutes. Let the pie cool slightly to set, then serve warm topped with whipped cream, if desired.

Mark Derse For Taste of Home

Crustless Coconut Pie Variations

• Crustless coconut caramel pie: Make the pie as directed. Before serving, drizzle warm caramel sauce over the pie.
• Crustless Samoa pie: For a Girl Scout cookie twist, sprinkle 1/2 cup mini chocolate chips over the pie before baking. Then, before serving, drizzle the pie generously with homemade chocolate ganache, salted caramel sauce and additional toasted coconut.
• Crustless coconut pecan pie: Stir 1 cup chopped pecans into the pie before baking.
• Coconut pie with crust: Committed to crust? Try this buttermilk coconut pie instead.

How to Store Crustless Coconut Pie

Store no-crust coconut pie in the refrigerator covered with storage wrap to prevent a film from developing on the top.

How long does crustless coconut pie last?

When refrigerated, easy coconut pie will stay fresh for up to three days.

Can you freeze crustless coconut pie?

Yes! Wrap the pie pan tightly in storage wrap and heavy-duty aluminum foil, then transfer the pie to the freezer. The pie will stay fresh for up to one month. Defrost the pie overnight in the refrigerator before reheating. Need something with a longer shelf life? Try this frozen Hawaiian pie.

How do you reheat crustless coconut pie?

To enjoy warm crustless coconut pie, microwave it at reduced power in 20-second intervals until heated through.

Crustless Coconut Pie Tips

Mark Derse For Taste of Home

Can you use other types of coconut for crustless coconut pie?

Sweetened shredded coconut is the best option for making a no-crust coconut pie because it provides just the right amount of sweetness and texture. You can use sweetened flaked coconut, but it will process differently in the blender and change the pie’s texture.

How can I give this crustless coconut pie more coconut flavor?

Using coconut milk instead of some of the 2% milk is a great way to incorporate additional coconut flavor. You could also add 1 teaspoon coconut extract to the filling.

How can you serve crustless coconut pie?

Serve crustless coconut pie warm or cold with whipped topping or bourbon whipped cream. Top individual slices with toasted coconut, chocolate shavings or candied cherries for a festive garnish.