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Crustless Coconut Pie

Total Time

Prep: 10 min. Bake: 50 min.

Makes

6 servings

This crustless coconut pie is an old-fashioned dessert. I sometimes top warm slices with a sprinkling of cinnamon or nutmeg. Best of all, it's easy to assemble when dinner-time is fast approaching. —Virginia M. Krites, Cridersville, Ohio
Crustless Coconut Pie Recipe photo by Taste of Home

Ingredients

  • 2 cups 2% milk
  • 1 cup sugar
  • 4 large eggs, room temperature
  • 1/2 cup all-purpose flour
  • 6 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup sweetened shredded coconut
  • Whipped cream, optional

Directions

  1. Preheat oven to 350°. In a blender, combine the first seven ingredients. Cover and process for 10 seconds; scrape the sides. Process for another 10 seconds. Add coconut; process until blended, about 2 seconds. Pour into a greased 10-in. pie plate.
  2. Bake until a knife inserted in the center comes out clean, 50-55 minutes. Serve warm and, if desired, top with whipped cream.
Crustless Coconut Pie Tips

Can you use other types of coconut to make crustless coconut pie?

Sweetened coconut is the best option for this recipe because it provides just the right amount of sweetness and texture. Using coconut milk in place of some of the milk is a great way to incorporate additional coconut flavor, if you prefer. Bonus—these coconut desserts help you use up the rest of the coconut in the bag!

How can you serve crustless coconut pie?

Serve crustless coconut pie warm or cold with whipped topping or sweetened whipped cream. Toasted coconut or a cherry also makes a festive garnish.

How should you store crustless coconut pie?

Store crustless coconut pie for up to 3 days covered in the refrigerator so it doesn't develop a crust on top.

Rashanda Cobbins, Taste of Home Food Editor

Nutrition Facts

1 piece: 446 calories, 23g fat (15g saturated fat), 183mg cholesterol, 435mg sodium, 53g carbohydrate (42g sugars, 1g fiber), 8g protein.

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