Step-by-Step Directions
1. Preheat the Oven
Set your oven to 350°F (175°C). Grease a 9-inch pie dish or spray with nonstick baking spray.
2. Mix the Batter
In a large mixing bowl, whisk the eggs until smooth. Add in melted butter, sugar, milk, vanilla, flour, and salt. Whisk until well combined. Fold in the shredded coconut.
3. Pour and Bake
Pour the mixture into the prepared pie dish. Bake for 45–50 minutes, or until the center is set and the top is golden brown.
4. Cool and Serve
Allow the pie to cool slightly before slicing. Serve warm, room temperature, or chilled—each brings out a slightly different texture.
Serving Ideas
With whipped cream – A light dollop balances the richness.
With fresh fruit – Berries or pineapple complement the coconut beautifully.
Dust of powdered sugar – For a simple but elegant finish.
Tips for Success
Use whole milk for a creamier texture, though 2% will also work.
Let it rest – The pie continues to firm up as it cools.
Make ahead – This pie keeps well in the fridge for up to 3 days.
Final Thoughts
Crustless Coconut Pie is proof that sometimes the simplest desserts are the most rewarding. With its creamy custard base, toasted coconut topping, and effortless preparation, it’s a dessert you’ll come back to again and again. Whether you’re baking for family, guests, or just to satisfy your sweet tooth, this pie will not disappoint.
