Crustless Coconut Pie

Last Updated on February 20, 2024

Can you believe today, January 23rd, is actually National Pie Day? I love that we have a dedicated food holiday to celebrate delicious treats like pie. To me, Pie Day ranks right up there with National Chocolate Day in terms of sheer celebratory excitement and indulge-worthy deliciousness!In addition, according to predictions, pies are set to become the hottest new food trend this coming year, with some experts forecasting pie will even push cupcakes out of the spotlight. Now that’s really saying something! While I’ll always have room for a decadent cupcake now and then, if I had to choose between pie or cake for dessert, Team Pie would win every time. How about you – pie or cupcake? For me, it’s no contest when a crispy, buttery crust surrounded by velvety sweet fruit or creamy custard filling is on the menu!With pie poised to have such a moment this year, I decided now would be the perfect time to expand my own baking repertoire and try my hand at a unique style of pie I’d never made before – crustless coconut pie. Without the additional prep work a flaky pie crust requires, this simplified crustless version allows the fresh coconut flavor shine. It has three gorgeous layers of textures and flavors: a crispy coconut crust on bottom, a silky smooth custard middle, and perfectly toasted coconut flakes topping it all off. 

Why You’ll Love Crustless Coconut Pie

• No fuss flaky crust – With crunchy coconut coating the baking dish instead of dough, there’s less work and dishes.
• Mouthwatering textures – Crispy base, creamy middle and toasty coconut top makes for tempting textures.
• Coconut lover’s dream – Flakes, milk & extract means layers of nutty coconut in every bite.
• Easy ingredient list – Simple pantry staples mean last-minute pie-making is totally doable.
• Universal appeal – Both coconut fans and haters tend to give this pie high marks because the flavors are so balanced.
• It looks stunning but requires little effort.
• The textures captivate – Crispy coconut lid over luscious creamy custard.
• The coconut flavor shines through – Rich and pronounced without being overpowering.
• Kids go crazy over it too – Sweet flavors made for young palates.
• Easy to dress up or down – Works for fancy dinners or casual gatherings.

Tips

• For less sweetness, use unsweetened shredded coconut rather than sweetened. But either works great.
• Thoroughly grease the pie pan so the custard doesn’t stick while baking.
• Bake just until the center sets. Overbaking makes the custard layer rubbery.
• For best texture, allow pie to cool until set before slicing.
• Serve chilled or warm topped with whipped cream or vanilla ice cream if desired.

Ingredients

Coconut FlakesUnsweetened is best if you want just natural coconut flavor without extra sugar. Sweetened flakes lend even more tropical essence.FlourForms structure in the custard along with the eggs. All-purpose works well but cake or coconut flour is also an option.SugarSweetens the custardy pie filling balanced by the natural coconut flavors.EggsAdds protein for structure, leavening for lift, and richness to the decadent filling.MilkProvides moisture for the tender, spoonable texture. Coconut milk enhances flavor!VanillaWarm, buttery vanilla perfectly complements the tropical coconut.

How to Make Crustless Coconut Pie

Prep the Pie DishGrease a 9-inch pie dish well. Set the oven to 350°F.Mix Dry IngredientsWhisk together coconut flakes, flour, sugar, baking powder and salt. Blend Wet IngredientsIn a separate bowl, beat eggs then mix in milk, melted butter and vanilla. Combine & PourAdd wet ingredients to dry and stir just till incorporated. No over mixing. Pour mixture into prepared pie dish. Bake & CoolBake for 35 minutes until lightly golden and center is just set. Allow to cool completely before slicing.Serve & Enjoy!Dish into wedges and top with whipped cream if you’d like.

Delicious Pairings for Coconut Pie

• Vanilla bean ice cream
• Whipped cream
• Tropical fruit like pineapple, mango or kiwi
• Toasted coconut shavings
• Caramel or fudge sauce
• Flaked sea salt
• Shot of rum!

Substitutions

• Mexican Coconut Pie – cinnamon, lime zest, cayenne
• Hawaiian Coconut Pie – pineapple, macadamia nuts
• Mounds Bar Pie – dark chocolate chips, toasted nuts
• German Chocolate Pie – pecans, coconut, caramel

FAQs

What type of milk works best?

I prefer full-fat dairy milk for best creaminess but any kind works from oat to coconut milk. Just avoid watery milks.

Does the pie need to be refrigerated?

Yes! Chilling for at least 2 hours, preferably overnight, allows it to set up for cleaner slicing. Bring back to room temp before enjoying.

Help! My custard layer is runny.

A loose custard filling likely means it was underbaked. Be sure to go the full baking time until just set in the center for best hold.

Can this be made gluten-free?

Yes! Substitute flour blend with your favorite  gluten-free. May need slightly less due to denser texture.

Do you really need pie weights for blind baking?

Since this pie crust forms from the batter itself and no dough, there’s no need for pie weights or blind baking. Much easier!

How do I get clean slices?

Allow pie to fully chill first so the custard can firm up, then use a thin sharp knife for precise cuts. Heat knife briefly between for tidy results.

Can this pie be made ahead?

Sure! Prepare through step 5 up to 2 days ahead. Cool completely then refrigerate. Remove from the fridge 30 mins before finishing and baking.

How long does baked coconut pie last?

Covered leftovers keep well refrigerated for 4-5 days. Flavors meld even more over time.

Can the pie be frozen?

Absolutely! Allow it to chill completely first. Freeze for up to 2 months. Thaw overnight in the fridge before serving.