Here’s a rich, creamy, and naturally sweet Crustless Coconut Pie—easy to make, no crust required, and full of coconut flavor. Perfect for dessert lovers who want something light and tropical.
🥥 Crustless Coconut Pie
Ingredients (8 servings)
- 1 cup sweetened shredded coconut
- ¾ cup granulated sugar
- 3 large eggs
- 1 cup heavy cream (or half-and-half for lighter)
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: ½ tsp almond extract for extra flavor
- Optional garnish: toasted coconut, whipped cream
Instructions
- Preheat Oven
- Set oven to 350°F (175°C).
- Grease a 9-inch pie dish or springform pan.
- Mix Ingredients
- In a bowl, whisk eggs, sugar, cream, vanilla, salt, and almond extract if using.
- Stir in shredded coconut.
- Pour & Bake
- Pour mixture into prepared pie dish.
- Bake 35–40 minutes, until the top is golden and the center is set (slightly jiggly is okay—it firms while cooling).
- Cool
- Let pie cool to room temperature, then chill 2–3 hours before serving for best texture.
- Serve
- Garnish with toasted coconut and/or whipped cream.
- Slice carefully—it’s custardy and delicate.
Variations
- Tropical twist: Add ½ cup crushed pineapple (drained)
- Chocolate coconut: Mix in ½ cup mini chocolate chips
- Maple flavor: Replace ¼ cup sugar with maple syrup
- Nutty: Add ½ cup chopped pecans or macadamia nuts
Tips
- Use freshly shredded coconut if possible for stronger flavor.
- Don’t overbake—the pie should jiggle slightly in the center.
- Let it chill for at least a couple of hours; it sets beautifully and slices cleanly.
I can also give a lighter version with coconut milk, a mini individual coconut custard pies version, or a no-bake crustless coconut pie if you want a super quick dessert.
Do you want me to do that?
